Apricot Wine
Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis old-fashioned country wine starts by soaking dried apricots in warm water, then stirring in white and brown sugar, raisins, ginger, and thin slices of lemon and orange.
Yeast dissolved in reserved water gets mixed in, and the whole batch ferments in a covered crock for 30 days, stirred every other day.
After straining, the liquid gets bottled and is ready to enjoy.
This is winemaking the way it was done in Pennsylvania farmhouses a century ago.
Pro Tips
- Use a large crock with a lid for proper fermentation
- Stir every other day without fail to prevent spoilage
- Sterilize bottles before filling to ensure the wine keeps well
Ingredients
Directions
Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving ½ cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well.
Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle.
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