Apricot Wine


Ben and I bottled my Apricot Wine last night. It has proven to be quite thoroughly delicious. The wine proved to be quite delicate.

The smell carries a distinct character of ripe apricots that have been sitting in the sun just long enough to gain that dried apricot tang. The flavor is surprisingly subtle with a definite fruity overtone while neither being too sweet or dry.

At left is the label that was created by the awesomely talented Ollie Wagner. The minimalism of the label matches the wine’s flavor.

Too bad I only made about 3 gallons!

Frankly, it was surprisingly delicious for my first wine outing. Now, if I can just get this damned persimmon wine to start fermenting!

Recipe (Ingredients, not instructions) for 3 gallons:

  • 7.5 lbs of washed & pitted very ripe apricots
  • 21 pints (10.5 quarts) of water
  • 6 lbs of sugar
  • 3.75 teaspoons acid blend
  • 3 teaspoons pectic enzyme
  • 1 bag of earl grey tea (I lacked Tannin, it was a hack)
  • 1.5 teaspoons of Energizer
  • 3 Campden Tablets
  • 1 pkg wine yeast

It sat in the primary fermenter for 4 or 5 days and then was moved to a secondary for a little over 7 months, being racked between carboys every six weeks or so. At about the 4 month mark, all signs of fermentation stopped, but the wine was still bitter even up until the 6th month. It was drinkable, but not entirely pleasant. Then the holidays hit and I let it sit in the carboy an extra 5 weeks. All bitterness disappeared and a delicious wine resulted.

So, if I have learned anything it is that patience is a virtue — if something is screwed up, let it sit (unless it is an obvious mold bloom or something like that) — and wine making is really damned easy.

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2 Responses to “Apricot Wine”

  1. giorgio_v says:


  2. The Bottled Grape says:

    That’s the great thing about wine. The longer it sits, the better it tastes. Unfortunately some winemakers are tempted to through out a batch without giving it some time to sit. It could take up to a year or more before the wine is just right.

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