20 Easy Apricot Wine Recipes
Source: Nikolaydonetsk, AdobeStockApricots make a beautiful and delicious wine. We've collected 20 interesting recipes to help you easily prepare this invigorating drink!
1. Apricot Wine – Classic Recipe
Source: gastronom.ruStart making wine in July, and it will be ready for the winter holidays.
You will need: 2 kg apricots, 800 g sugar, 8 L water.
Preparation: Halve the apricots, remove the pits, and place them in a fermentation vessel. Add sugar, water, and cover with gauze. Leave in a warm place for 4 days. Stir the must twice daily. Drain from the sediment, gather the pulp in gauze, and squeeze. Pour into a glass carboy, seal with an airlock, and leave for 30 days in a dark room at 20-25 degrees Celsius. Strain, bottle the wine into prepared bottles, and store in a cellar for 4 months.
2. Sweet Apricot Wine
Source: pinterest.comAn ordinary latex glove can replace an airlock.
You will need: 3 kg apricots, 2 kg sugar, 10 L water.
Preparation: Mash the apricots by hand and place them, along with the pits, into a fermentation vessel. Add 1.5 kg of sugar and set aside for 1 day. Pour in warm water, stir, and leave to ferment for 4 days. Strain, add the remaining sugar, and pour into a large glass carboy. Seal with an airlock and place in a dark, warm place for 1 month. Strain the wine again, bottle into prepared bottles, and store in a cellar for 3-4 months.
3. Aromatic Apricot Wine with Spices
Source: artcafe-royal.ruIf you plan to store the wine for a long time, add another 1 liter of vodka.
You will need: 3 kg apricots, 4 star anise pods, 2 cinnamon sticks, 1.5 kg sugar, 10 L water.
Preparation: Mash the apricots by hand, mix with sugar and warm water. Cover with a cloth napkin and leave in a warm place for 4 days. Drain from the coarse sediment, gather the pulp in gauze, and squeeze. Pour into a carboy, add all the spices, and seal with an airlock. Store the preparation for 40 days in a warm place. Strain again, pour into prepared bottles, and place the young wine in a cellar for 3 months.
4. Apricot Wine with Live Yeast
Source: youtube.comBottle the wine in containers no larger than 1 liter.
You will need: 3 kg apricots, 100 g fresh yeast, 1.5 kg sugar, 10 L water.
Preparation: Halve the apricots and place them, along with the pits, into a fermentation vessel. Add crumbled yeast, warm water, and half of the sugar. Cover with a cloth towel and leave to ferment for 3 days. Strain, gather the pulp in gauze, and squeeze. Add the remaining sugar, stir, and pour into glass carboys. Seal with airlocks and place in a dark, warm place for 30 days. Strain through a cotton filter, bottle into prepared bottles, and seal tightly. The wine should age in the cellar for another 3-4 months.
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5. Apricot Wine with Raisins and Vodka
Source: alcofan.comThanks to raisins, the fermentation process is enhanced.
You will need: 2 kg apricots, 2 kg sugar, 1 cup raisins, 1 L vodka, 8 L water.
Preparation: Pour 200 ml of warm boiled water over the raisins, add 100 g of sugar, and place in a warm spot for 3 days.
Mash the apricots by hand and place them, along with the pits, into a fermentation vessel. Add water, sugar, and the raisin starter. Cover with gauze and place in a warm spot for 5 days. Strain, gather the pulp in gauze, and squeeze. Pour in the vodka and transfer to carboys. Seal with airlocks and leave in a dark place for 20 days. Strain, bottle, and store in a cellar. The wine will be ready in 3 months.
6. Dry Apricot Wine
Source: dzen.ruNo sugar is needed for this recipe.
You will need: 4 kg apricots, 10 g wine yeast, 1 L vodka, 10 L water.
Preparation: Halve the apricots, remove the pits, and place them in a fermentation vessel. Add wine yeast, warm water, and mix thoroughly. Cover with a cloth napkin and place in a warm spot for 3 days. Drain from the coarse sediment, gather the pulp in gauze, and squeeze. Add vodka, stir, and pour into glass carboys. Seal with airlocks and place in a dark place at 20-25 degrees Celsius for 3 weeks. Strain, bottle the wine into prepared bottles, and transfer to a cellar for 4 months.
7. Table Apricot Wine
Source: mercurynews.comMonitor the fermentation process: if bubbles stop forming, you can move to the next stage.
You will need: 3 kg apricots, 1 kg sugar, 0.5 tsp citric acid, 8 L water.
Preparation: Halve the apricots, remove the pits, and sprinkle with 800 g of sugar. Pour in warm water, cover with a cloth napkin, and place in a warm spot for 3 days. Stir the must every 8-10 hours, breaking up the pulp. Strain, gather the pulp in gauze, and squeeze. Add citric acid and the remaining sugar. Stir, pour into carboys, seal with airlocks, and place in a warm, dark place for 40 days. Strain, bottle into clean bottles, and place the wine in a cellar for 4 months.
8. Honey Apricot Wine
Source: detkisuper.ruApricots should be very ripe.
You will need: 3 kg apricots, 1 cup honey, 1 tbsp wine yeast, 250 ml vodka, 10 L water.
Preparation: Slice the apricots and place them, along with the pits, into a prepared fermentation vessel. Add honey, yeast, warm water, and stir. Cover with a cloth napkin and place in a warm spot for 3 days. Strain through a double layer of gauze, squeeze the pulp. Add vodka, pour into a large glass carboy, and seal with an airlock. Place the preparation in a dark, warm place for 40 days, then strain and pour into clean bottles. Store the wine to mature for 4 months in a cellar.
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9. Apricot Wine with Cloves and Honey
Source: drink-drink.ruServe the finished wine with cheese, olives, or nuts.
You will need: 2 kg apricots, 150 g honey, 3 clove buds, 8 L water.
Preparation: Mash the apricots by hand and mix with honey. Add warm water, cover with a cloth napkin, and place in a warm spot for 3 days. Strain, gather the pulp in gauze, and squeeze. Pour into a large glass carboy and add cloves. Seal with an airlock and place in a dark room at 20-25 degrees Celsius for 30 days. Strain the wine again, bottle, and transfer to a cellar for 3 months.
10. Apricot Wine with Wine Yeast
Source: pinterest.comDuring the first three days of fermentation, stir the must with your hand or a wooden spoon.
You will need: 3 kg apricots, 2 kg sugar, 8 g wine yeast, 8 L water.
Preparation: Mash the apricots by hand, place them in a fermentation vessel, add sugar, yeast, and warm water. Cover with a cloth towel and place in a dark, warm spot for 3 days. Drain from the coarse sediment, gather the pulp in gauze, and squeeze thoroughly. Pour into a large carboy, seal with an airlock, and leave for 30 days in a room at 20-25 degrees Celsius. Strain the wine through a cotton filter, bottle into prepared bottles, and store in a cellar for 3 months.
11. Apricot Wine with Pits
Source: alconation.ruWithout vodka, the wine will be less strong.
You will need: 1 kg apricots, 1 kg sugar, 1 tbsp dry yeast, 1 L vodka, 8 L water.
Preparation: Halve the apricots, remove the pits, and crack them open. Place the apricot halves and kernels into a fermentation vessel. Add sugar, yeast, warm water, and cover with a cloth napkin. Place the preparation in a warm spot for 3 days. Stir the must every 8-10 hours, breaking up the pulp by hand. Strain, gather the pulp in gauze, and squeeze. Pour the preparation into a carboy, seal with an airlock, and place in a dark, warm spot for 1 month. Strain through a double layer of gauze, bottle, and seal tightly. The wine should mature in the cellar for 3 months.
12. Fortified Apricot Wine with Cognac
Source: guruturizma.ruIf coarse sediment appears during the wine's maturation, the must should be strained again.
You will need: 3 kg apricots, 1 kg sugar, 500 ml cognac, 8 L water.
Preparation: Halve the apricots, remove the pits, sprinkle with sugar, and leave for 1 day. Add warm water, cover with a cloth napkin, and place in a warm spot for 3 days. Drain the must from the sediment, gather the pulp in gauze, and squeeze. Add cognac, pour into carboys, seal with airlocks, and leave in a warm place for another 30 days. Strain again, bottle the wine, and transfer to a cellar.
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13. Apricot Jam Wine
Source: aroma-avenue.ruDon't rush to the pantry for a jar of jam, because it can be prepared very quickly.
You will need: 2 kg apricots, 1 kg granulated sugar, 100 g raisins, 6 L water.
Preparation: Halve the apricots, remove the pits, and chop finely. Add granulated sugar, stir, and leave for 2-3 hours. Transfer the mixture to a cauldron or deep pot. Add a little water and simmer over low heat for 5-7 minutes. Cool, transfer to a fermentation vessel, add raisins and warm water. Cover with gauze and leave in a warm place for 4 days. Strain, gather the pulp in gauze, and squeeze. Pour into a large carboy, seal with an airlock, and store in a warm, dark place for 40 days. Strain through a cotton filter, bottle into clean bottles, and seal tightly. The wine should age in the cellar for another 3-4 months.
14. Apricot Compote Wine with Cinnamon and Turmeric
Source: samogoniche.ruSpices enrich the wine with aroma and add complexity to the taste.
You will need: 3 kg apricots, 1 kg sugar, 2 cinnamon sticks, 0.5 tsp turmeric, 1 handful of raisins, 8 L water.
Preparation: Halve the apricots and remove the pits. Boil 3 L of water, add the apricots, and simmer for 5 minutes. Remove from heat, cool, and add half of the sugar. Place the compote in a warm spot for 4 days, and when the first bubbles appear, transfer to a fermentation vessel. Add 500 g of sugar, spices, raisins, and the remaining water, heated to 35 degrees Celsius. Cover with a cloth napkin and place in a warm spot for 3 days. Strain, pour into a large carboy, and install an airlock. Place the preparation in a warm, dark place for 20-25 days, then bottle into prepared containers and transfer the wine to a cellar. After 4 months, it can be tasted.
15. Apricot Wine with Dry Yeast
Source: goormanclub.ruPay attention to the dates indicated on the yeast packaging.
You will need: 2 kg apricots, 1 tbsp dry yeast, 1.2 kg sugar, 8 L water.
Preparation: Mash the apricots by hand and transfer them, along with the pits, to a fermentation vessel. Add warm water, yeast, and 400 g of sugar. Cover with a cloth towel and leave in a warm place for 3 days. Drain from the coarse sediment, gather the pulp in gauze, and squeeze. Add half of the remaining sugar, stir, and pour into carboys. Seal with airlocks and store in a warm, dark place for 25 days. Strain again, add the remaining sugar, and pour back into the carboys. Seal with airlocks and leave to ferment for another 10 days. Bottle the wine and store in a cellar for 3 months.
16. Apricot Wine with Lemons
Source: aroma-avenue.ruIf there is no cellar, any dark room with a temperature of 12-15 degrees Celsius will do.
You will need: 4 kg apricots, 2 lemons, 2 kg sugar, 10 g wine yeast, 1 L vodka, 10 L water.
Preparation: Halve the apricots, remove the pits, and place them in a prepared container. Rinse the lemons with boiling water, slice them into thick rounds, and add to the apricots. Add sugar, yeast, and pour in warm water. Cover with a double layer of gauze and place in a warm spot for 3 days. Strain, pour into carboys, install airlocks, and place in a warm spot for another 30 days. Add vodka, stir, and pour into prepared bottles. Seal tightly and transfer the wine to a cellar for 3 months.
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17. Apricot and Peach Wine
Source: shutterstock.comInstead of citric acid, you can add a couple of spoons of lemon juice.
You will need: 1 kg apricots, 1 kg peaches, 1.5 kg granulated sugar, citric acid on the tip of a knife, 8 L water.
Preparation: Halve the fruits, remove the pits, and place them in a fermentation vessel. Add 1 kg of sugar, warm water, and cover with a cloth napkin. After 3 days, drain the must from the sediment, gather the pulp in gauze, and squeeze thoroughly. Add citric acid, the remaining sugar, and pour into a large carboy. Seal with an airlock and leave in a warm place for another 30 days. Strain the wine through a cotton filter, bottle into prepared containers, and store in a dark, cool place for 3 months.
18. Apricot and Orange Wine
Source: dzen.ruThanks to citrus, the wine acquires a beautiful orange hue.
You will need: 2 kg apricots, 1 kg oranges, 1 kg sugar, 1 handful of raisins, 1 L vodka, 8 L water.
Preparation: Mash the apricots by hand until pulpy. Rinse the oranges with boiling water and slice them into thick rounds, including the peel. Place the fruits in a fermentation vessel, add sugar, raisins, and warm water. Cover with a double layer of gauze and leave to ferment for 3 days. Drain from the coarse sediment, squeeze the pulp thoroughly. Add vodka, pour into glass carboys, and seal with airlocks. The preparation should sit for 30 days in a warm, dark place. Bottle into clean bottles, seal, and store the wine in a cellar for 4 months.
19. Fruit Wine from Apricots and Apples
Source: podacha-blud.comIt's best to make wine from unwashed fruits.
You will need: 1 kg apricots, 1 kg apples, 1.5 kg sugar, 5 g wine yeast, 2 L vodka, 6 L water.
Preparation: Halve the fruits, remove the pits, and chop. Place the mixture in a fermentation vessel. Add sugar, yeast, and warm water. Cover with a cloth napkin and store in a warm place for 4 days. Stir the must twice a day. Strain, gather the pulp in gauze, and squeeze. Add vodka, stir, and pour into glass carboys. Seal with airlocks and place in a warm spot for 20 days. Strain through a cotton filter, bottle into clean bottles, and seal tightly. Transfer the wine to a cellar for 4 months.
20. Apricot Wine with Fructose
Source: argumentrus.ruThe drink turns out very sweet.
You will need: 3 kg apricots, 800 g fructose, 1 tsp wine yeast, 10 L water.
Preparation: Mash the apricots, mix with fructose, yeast, and warm water. Cover with a double layer of gauze and place in a warm spot for 3 days. Drain the must from the coarse sediment, squeeze the pulp thoroughly. Pour into a large carboy, seal with an airlock, and place in a warm spot for 30 days. Strain the wine again, bottle into prepared bottles, and store in a cellar for 4 months.
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