Apricots will add a delicious sweetness to your homemade wine.
- Skill level:
Things you need
- Fermentation locks
- Hydrometer and testing jar
- Siphon hoses and clamp
- Plastic buckets and glass jugs
- Yeasts, yeast food, pectic enzyme, campden tablets
Rent or purchase equipment at a wine-making supply shop.
Remove stones, chop, and then crush 1.35 kg to 2.5 kg (3 to 6 lb) ripe fruit. More fruit makes a stronger-tasting wine.
Place into plastic buckets.
Add 1 crushed campden tablet, 5 g (1 tsp) pectic enzyme and 3.7 litres (1 gallon) water.
Mix thoroughly and let sit for one week. Cover with cheesecloth and stir daily.
Add about 900 g (2 lbs) sugar to bring the Brix up to 20 to 21 degrees. (See "How to Monitor Brix of Fermenting Wine Must," in the Related eHows, for instructions on measuring the Brix, or sugar content).
Add 5g (1 tsp) yeast food. Mix thoroughly.
Transfer juice to glass jugs. Fill 2/3 full.
Rehydrate yeast in warm water, let sit for 10 minutes, then add to juice.
Attach a fermentation lock.
When sediment settles, after about five to six days, "rack," or siphon off the clear wine, into glass jugs. Fill jugs completely. (See "How to Rack Wine" for instructions.)
Rack whenever sediment accumulates. You may need to rack three to four times.
Let sit for three to four months until wine is clear.
Bottle. (See "How to Bottle Wine" for instructions.)
Bottle age for six months.