Apricot Wine

[Waylander87]

Evening,

Hopefully I've found the right place for this, and fingers crossed I'm not covering old ground here, but I'm looking for some help on apricot wines.

Found a few recipes online using fresh fruit, and also some using dried fruit (on this forum in fact). Taking cost out of the equation, is there any difference (other than faffing about straining fruit) between the two methods?

Does anyone have any experience with either method? And if so any good tips/methods/recipes?

Thanks in advance

Waylander

 

[alanywiseman.]

Not done a wine from died fruit yet but I would imagine that it is hard to get good ripe apricots in this country but I am sure that someone more experenced will be abole to help you out.

 

[screamlead]

The dried ones i would think you would have to chop up an do a long soak on the pulp, but the fresh can be pressed for the juice.
I can get the fresh where i am so will give it a go this year along with peach too but i think both need loads of pectolase to help them clear.

 

[Waylander87]

Thanks all for the replies thus far.

I'm not doing this right away, but planning it. By the time I come to do it there should be apricots in supermarkets various. Or if e answer to my below question is "dried" then I can do it whenever.

I guess the main thing I want to know is if one method over the other gives a better apricot flavour; actual fruit or dried?

As for "pectolase" and other additives I'm completely new but imagine Google and other posts here will shed some light. The recipes I've found for both methods online all want various additives so research is my next port of call.

Waylander

 

[oldjiver]

The other option is tinned apricots. They are picked at the peak of perfection, not too early like fresh ones. I make mine with Tesco boxed grape juice as the base and add 1 or 2 tins as you wish.

 

[Waylander87]

That sounds awesome; don't suppose you have a recipe to hand?

 

[alanywiseman.]

Dried fruit can have potassium sorbate which will prevent your wine fermenting cause it stops the yeast reproducing so make sure they are preservative free.

 

[Waylander87]

Thanks for the tip!
Learning a lot in a short time from this one thread!

 

[oldbloke]

Dried fruit can have potassium sorbate which will prevent your wine fermenting cause it stops the yeast reproducing so make sure they are preservative free.

Some dried fruit is dusted with sulphur, too...
Actually I think that'd just go away as sulphur dioxide. Might smell a bit farty until it's gone tho

 

[KeithS]

Another good one for tinned apricots or peaches is 1L wgj, 1L apple juice with 2 tins of fruit.
Basicaly an easy white http://www.winesathome.co.uk/forum/...er-1-Dry-Table-wine-(As-featured-on-the-BBC!) with 2 tins added fruit.

 

[Waylander87]

\o/

Gold stars all round!