Homemade wine from apricots has a pleasant sweet taste, the degree of intensity and saturation of which depends entirely on the amount of sugar used and the recipe for cooking. Variety of taste palette of the drink will help the addition of apples, other fruits or berries, use as a basis of jam, compote.
How to make apricot wine at home?
Prepare wine from apricots at home is not difficult, if you have a handy recipe and available basic recommendations, the implementation of which will help to get the perfect drink in all parameters.
- Apricots must be selected ripe, ideally freshly cut, without damage and rotted areas.
- It is not recommended to wash fruits, because wild yeast is necessary for natural fermentation on the surface.
- Deliver the apricots from the bones, if desired, leaving a few cores for almond flavor.
- The dishes used for fermentation are thoroughly washed, and boiled.
- Apricot flesh can be kneaded or crushed in any convenient way.
- Water is added purified, warm, heated to 30 degrees.
- Sugar sand is introduced at one time or added in several stages, giving each time a basis fermented.
- Mezgu during primary fermentation should be stirred from time to time (3-5 times a day) to avoid souring.
- Young wine from apricots for aging and improvement of taste qualities before use is kept in a cool place for at least 6 months.
Apricot Wine - A Simple Recipe
It can not be said that the home wine from apricot, a simple recipe of which will be described below, is prepared quickly. From the moment of the beginning of preparation to reception of the tasty sustained drink will pass not less than six months, however the offered technology nevertheless is the simplified and less troublesome, than many others.
Ingredients:
- apricots - 5 kg;
- granulated sugar - 5 kg;
- purified water - 15 liters.
Preparation
- Mashed with sugar and water, apricots are put for fermentation for 5 days.
- Filter the wort, squeeze it, place it under the septum.
- Completing a simple recipe for making apricot wine, drain the young beverage from the sludge, put it in a cool place in the bottles for aging.
Wine from apricot jam
You can make apricot wine with your own hands not only from fresh fruits. The remaining jam last year can be an excellent basis for making a drink . The shortage of live yeast in this case compensates for a handful of unwashed raisins, which must be necessarily natural and not treated with chemicals.
Ingredients:
- apricot jam - 1 kg;
- unwashed raisins - 1 handful;
- purified water - 1 liter.
Preparation
- Mix jam with warm water and raisins, leave for fermentation for 10 days.
- Filter the mash from the pulp, place under the septum for further fermentation.
- Approximately 40 days after the fermentation process, apricot wine is drained from the sludge, bottled and sent to a cool place for aging.
Wine from apricot juice
Like a drink from other fruits or berries, apricot wine at home can be made from juice. The fibrillation of the fruit prevents the easy socking: some of the juice remains with a viscous flesh. It will help to improve the result of soaking the squeezes for a day and then re-squeezing the juice. This method will also contribute to the production of live yeast, which in the maximum amount of "pass" into the water.
Ingredients:
- apricots - 3 kg;
- sugar - 400 g per liter of juice;
- purified water.
Preparation
- From the unwashed apricots squeeze the juice.
- Pour the squeezes with water to cover, leave for a day.
- Again squeeze the juice, this time from the cake and mix it with pure juice.
- Measure the volume of the liquid base, add the sugar, leave the mass for fermentation for 5-7 days.
- The must is filtered, left under the septum.
- Young wine from the juice of apricots is placed in bottles for aging in the cellar.
Wine from apricot compote
Homemade wine from apricots, the recipe of which you will learn further, is prepared from compote. As in the case of jam for the activation of fermentation, a source of live yeast - raisins is needed. The amount of sugar can be adjusted depending on the sweetness of the original product or the desired final result.
Ingredients:
- apricot compote - 5 l;
- granulated sugar - 400 g;
- raisins unwashed - 1 handful.
Preparation
- The compote is left for a few days to start the fermentation process.
- Add the granulated sugar, raisins, mix until the crystals dissolve and place the base of the drink under the septum.
- At the end of the fermentation process, the young wine is bottled from apricots in bottles, set for maturing in the cellar.
Wine from apricots without sugar
Apricot wine can be made with your own hands and without the addition of sugar. In this case, you need to be prepared for the fact that the drink will have a high degree of acidity, which not everyone will like. If desired, if the result does not satisfy the requests, the wine can be sweetened and put on additional fermentation.
Ingredients:
- sweet juicy apricots - how much is available.
Preparation
- Apricots are removed from seeds, crushed and placed in a warm place for 5 days, from time to time mixing.
- The must is filtered, squeezed, placed in a bottle under a septum.
- On readiness dry homemade wine from apricots is bottled and sent to the cellar.
Cherry-apricot wine
The production of wine from apricots at home under the following recipe differs from the previous ones. Apricot pulp in this case is complemented by mashed ripe cherries without pits. The unusual taste and aroma of the resulting drink can not leave even the experienced sommelier indifferent.
Ingredients:
- apricots and cherries - 1,5 kg each;
- granulated sugar - 3 kg;
- purified water - 10 liters.
Preparation
- Mash or grind apricot and cherry pulp, mix with half a portion of sugar and warm water.
- After 5 days of fermentation, the wort is filtered, placed under a septum.
- Every 5 days, in 500 grams of sugar, 500 g of sugars are mixed into the must.
- After stopping the fermentation process, wine is poured from cherries and apricots into bottles, left for aging.
Wine from apricot kernels
Apricot wine at home, the recipe of which will be outlined next, is prepared with the addition of apricot kernels, which give the finished beverage a special fragrance and incomparable almond notes. The main thing is not to overdo it with a fragrant additive, so as not to exceed the permissible norm, contained in it of hydrocyanic acid.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 1,5 kg;
- apricot kernels (kernels) - 10 pcs .;
- purified water - 5 liters.
Preparation
- Crush the apricot flesh, mix with sugar and warm, purified water, add crushed apricot kernels from the pits.
- After 5 days filter the must, squeeze.
- Place the mass in the bottle under the septum, leave until the fermentation stops.
- Drain the wine from the sludge, pour into bottles, put in a cellar for aging.
Apricot wine without water
Wine from fresh apricots can be made without water. This recipe will be appropriate in the presence of juicy fruits, which you must traditionally grind, mix with a portion of sugar, put on a primary fermentation. The taste of the drink will turn out to be especially saturated, and the additional exposure will help make it more harmonious.
Ingredients:
- apricots - 10 kg;
- granulated sugar - 4,5-5 kg.
Preparation
- Apricot flesh is mixed with sugar (3 kg), put on fermentation for 5 days.
- The must is filtered, carefully squeezed, placed in a bottle under a septum.
- After the fermentation is completed, the drink is bottled, sent to the cellar.
Wine from apples with apricots
The preparation of house wine from apricots according to the following recipe assumes the use of freshly squeezed apple juice together with apricots, which will completely replace water, being an excellent source of liquid, and at the same time will give the drink a new taste. The amount of sugar can be adjusted depending on the initial sweetness of apricot fruits and juice.
Ingredients:
- apricots - 3 kg;
- apples - 10-12 kg;
- granulated sugar - 2.5 kg.
Preparation
- Squeeze the juice from apples, mix it with sugar and apricot pulp, leave for 5 days.
- Filter the wort, squeeze it, put it in the bottle under the septum.
- After stopping fermentation, wine is poured into bottles, sent to the cellar.