[Auntiemogs]

My apricot tree has excelled itself this year, and I've had to pick most of them as they're getting blown off the tree!  They're still a bit firm, so I've added a couple of bananas to the bowl and I'm eating/freezing them as they turn soft (I never thought there could be such a thing as too many apricots!).

Does anyone have a good tried and tested recipe for apricot wine? 

AM :-)

[grinling]

C J J Berry has a peach/ apricot wine. Also one using dried  ( does have amount for less but same method except sugar is all at once)
makes 10 gallons
30lb apricot 13.5kg
22lb white sugar 10kg
10lb brown sugar 4.5kg
3oz citric acid 75g
1.5 tsp grape tannin
water
yeast & nutrient.
Pectic enzyme
remove stones and crush in a container, cover with boiling water and leave overnight.  next day add pectic enzyme. on 3rd day strain and put into 45l jar. add citric acid, tannin & nutrient. dissolve 9kg (20lb) sugar and in sufficient boiling water and add when cool. top up to shoulder with boiling water. Add yeast an airlock. gravity is 100.
rest of sugar added in stages, 2l of syrup when gravity is 30, about 2 weeks. Add 1l of syrup( 1kg/2lb sugar to 0.5l water)when gravity between 10 and 15. Keep any excess wine in an airlock container for racking
fermentation lasts 7 to 8 months.
1st racking when all sugar in and gravity is 10. use excess to top up. stir vigoroulsy once a day for a few weeks.
rack again when fermentation stops and gravity is .

[Auntiemogs]

Many thanks for taking the trouble to type that all out Grinling! 

It doesn't look too complicated (even for me!), so I shall have a 'weigh-in' and see what I have....

AM