Apricot wine: how to do it at home? Apricot wine, with the addition of cherries, apples, lemon juice, grape wine and spices: the best recipes and secrets of cooking

From this article you will learn how to cook homemade apricot wine.

Content

Soon the Apricot season will come, and if there will be a fruitful year, then they will be full on the street, and so that the “good” does not disappear, you need to learn how to make wine out of fruits. How to do it? We find out in this article.

What is important to know for the preparation of wine from apricots?

Wine from apricots is quite difficult to do.

To prepare homemade wine from apricots, you need to do the following:

Squeeze the juice from apricots, and it is poorly squeezed out, and as a result it turns out mashed potatoes.
Remove the seeds from fruits and throw them away, because they contain synical acid.
Put the crushed apricot mass with water and sugar.
The young wine obtained after fermentation is lighten up to defending - it will take a lot of time, from 6 months to 1 year, sometimes more.
In order for the wine to become transparent faster, you can add a gelatin solution (10-15 g of gelatin per 100 liters of wine) to it, until the sediment sets at the bottom, up to 5 days, and then remove from the sediment and filter.
With the same success as in the above example, you can pour eggs into the wine, and then pour transparent wine from a defended sediment.

Secrets of preparing wine from apricots

Apricot wine, and with the addition of cherry apricots

To prepare apricot wine with a pleasant aroma, you need to know some secrets:

Of the cultural varieties of apricots, sweet wine is obtained, but with a weak aroma, and of wild varieties - the wine is very aromatic, and to make it sweet, you need to add more sugar.
When collecting apricots for the preparation of wine, you need to ensure that rotten do not get with ripe apricots, otherwise you can ruin the entire batch.
Do not collect apricots from the ground, because you can’t wash them, and apricots with pieces of dirt give an unpleasant taste of guilt.
Apricot bones need to be removed, synical acid in them, and if a large number are gathered, you can poison it.
The skin of apricots does not need to be removed, it is it that gives the taste and aroma of the finished wine.
It is advisable to make wine in enameled, glass, wooden dishes or stainless steel, it is impossible in aluminum, iron and copper dishes - it is oxidized.
Having set wine for fermentation, you need to watch it every day, and if something went wrong, fix it.
Through the entire process of preparing wine, try so that the wine is in contact with light and air as little as possible.

How to cook apricot wine: recipe

For cooking apricot wine need:

1 part of apricots and sugar
3 parts of water

We begin to cook:

We tear off the ripe apricots from the tree, cut off the ripe or rotten parts and throw it out, and we wipe the whole parts with a dry cloth, it is impossible to wash in any case, so you will wash off the wild yeast necessary for fermentation.
We take out the seeds from the apricots and throw it away, and knead the pulp with our hands (you can eat) along with the skins.
Pour warm water (about 30̊C) into the apricot mass and mix.
We cover the pan with gauze and set to wander for 4-5 days, every day, mixing several times.
On the 5th day, drain the liquid, and squeeze the thick through gauze, add sugar, mix, pour it into a bottle, but not full, but only 2/3 of the volume, cover with a lid with a tube, which we lower into the water. You can put on a bottle a rubber glove with a finger -punched with a thumb with a finger.
We put the bottle in a dark place with a temperature of +18-30̊c. Arming will occur from 10 to 50 days, it depends on the temperature in the room and sugar content of fruits.
The young wine is ready if the glove descends or the tube in the water does not gurgle, the sediment sank to the bottom, and transparent wine separated from above.
Now you need to drain the wine without sediment, drain transparent wine through a tube, leave the sediment, and separately filter.
We leave a transparent wine for a couple of days to stand up, and again drain through the tube, and so a few more times.
We got dry wine, in which 10-12% of alcohol, if you want half-sweet or sweet wine, you still need to add sugar to taste, if fortified wine-alcohol or vodka is 2-15%.
If you added sugar, then you need to guilty to wander for 7-10 days, putting on a bottle again a glove.
Pour the wine into bottles, tightly close with traffic jams, put in a cold place +5-12̊c ripen for 2-4 months, but it is better 1-2 years old.
Wine bottles must be periodically inspected, and if a precipitate appears, pour it through a layer of cotton wool into another bottle.

How to cook wine from apricots and cherries: recipe

Apricot wine can be prepared with the addition of cherries

Wine from apricots and cherries has an extraordinary taste.

For cooking apricot wine and cherries need:

1.5 kg of apricots and cherries
3 kg of sugar
10 l of pure water

We begin to cook:

We take out bones from apricots and cherries, and throw it away, and knead the pulp of fruits with our hands.
Pour warm water into the mass of fruits, stir, cover with gauze and leave for 5 days, mixing several times a day.
After 5 days, we filter, throw the thick, and add half the sugar to the liquid, pour it to the bottles, close it with special lids with a water plant or put on a glove, and put in a warm dark place.
After 5 days, add 500 g of sugar, and click again for fermentation. This is what we do 3 times.
When the apricot and cherry mass transfer, and the sediment will fall to the bottom, drain the transparent liquid through the tube into another bottle. So we repeat several times.
Pour young wine into bottles, clog them, put them in a cold place for endurance.

How to cook wine from apricots and apples: recipe

Instead of water, you can add freshly squeezed apple juice to wine from apricots.

For cooking apricotes and apples' faults need:

3 kg of apricots
2.5 kg of sugar
10-12 kg of apples

We begin to cook:

From apples, squeeze the juice.
We think apricots without bones with our hands, mix with apple juice and sugar, put it wander for 5 days, do not forget to stir every day.
After 5 days, we filter and pour it into bottles, tightly close it.
When the apple-apricot fluid transferred in a warm place, pour into bottles, clog and put it in a cold place.

How to cook wine from apricots and lemon juice: recipe

Wine can be prepared from apricots with lemon juice

To give guilt a pleasant sourness, we add freshly squeezed lemon juice to the apricots.

For cooking apricotes and lemons need:

6 kg of apricots
5 kg of sugar
10 liters of water
2 lemons per 5 liter of apricot juice
0.5 tbsp. l. wine yeast (they are sold in specialized stores, bakery and beer yeast are not suitable) for 5 liters of apricot juice

We begin to cook:

We remove the seeds from apricots and throw it away.
We heat the water to a boil, put the apricots pulp in a large container, and pour them with boiling water, put the press on top, and leave in a cold place for 4 days.
After this procedure, squeezing juice from apricots will be easier.
We filter the juice through gauze, add squeezed lemon juice, sugar, diluted yeast to it, mix everything.
Pour into bottles into 2/3 parts (1/3 of the part is left empty), close the lids with the water plant, put it in a warm dark place to roam.
When the fermentation ends (after 2-3 weeks), and the sediment will settle to the bottom, we drain the transparent part from the sediment.
We filter the young wine again through gauze, pour it into bottles, clog them, put them in a cold place, you can try after 4-5 months.

How to cook apricot wine with the addition of grape wine and spices: Recipe

Apricot wine acquires excellent taste if it is prepared with the addition of grape wine and spices. In our case, this is a nutmeg, but instead you can add: vanilla, cloves, cinnamon, bati, anise, thyme, ginger or saffron.

For cooking apricot wine with the addition of grape wine need:

5 kg of apricots
3 kg of sugar
5 liters of boiled warm water
1 l of white grape dining wine
1 tbsp. l. ground nutmeg

We begin to cook:

We take out the seeds from the ripe apricots wiped with a dry rag of ripe apricots, and chop the pulp, you can in a meat grinder.
We add wine, spices and half the warm water to the ground mass.
We boil the other half of the water with sugar, let it cool, and pour warm syrup into an apricot mass, mix and put in a warm place for fermentation, do not forget to mix every day. Arming lasts about 1 week.
When the fermentation is over, we filter the mass several times through gauze, pour it on bottles, clog, put in a cold place to ripen. After 3 months you can try.

So, we learned to cook homemade wine from apricots.