Apricot Wine - Revision history

Tobin: Category:Recipes, Category:Brewing

2004-12-28T02:44:51Z

← Older revision		Revision as of 13:44, 28 December 2004
Line 17:		Line 17:
	#If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:		#If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:
	#Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.		#Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.


			[[Category:Recipes]][[Category:Brewing]]

Tobin: added links (dead end page)

2004-10-09T06:51:29Z

added links (dead end page)

← Older revision		Revision as of 17:51, 9 October 2004
Line 1:		Line 1:
	== Ingredients ==		== Ingredients ==
	* 10 cups ~~apricots~~, halved and pitted		* 10 cups [[apricot]]s, halved and pitted
	* 4 1/2 cups granulated sugar		* 4 1/2 cups granulated [[sugar]]
	* 1 teaspoon yeast nutrients		* 1 teaspoon [[yeast]] nutrients
	* 1 1/2 teaspoon acid blend		* 1 1/2 teaspoon acid blend
	* 1/2 teaspoon pectic enzyme		* 1/2 teaspoon pectic enzyme
Line 11:		Line 11:

	== Method ==		== Method ==
	Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.		# Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.
		⚫	#Next day, Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.

		⚫	#For a dry wine, rack in three weeks, and every three months for one year. Bottle.
⚫	Next day, Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.
		⚫	#For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

		⚫	#If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:
⚫	For a dry wine, rack in three weeks, and every three months for one year. Bottle.
		⚫	#Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

⚫	For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

⚫	If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

⚫	Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

Tobin: format

2004-08-04T13:30:14Z

format

@@ Line 1: / Line 1: @@
-teaspoon yeast nutrients
+* 1 1/2 teaspoon acid blend
-1/2 teaspoon acid blend
+* 1/2 teaspoon pectic enzyme
-/2 teaspoon pectic enzyme
+* 1/4 teaspoon tannin
 Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.

147.10.47.75 at 08:08, 4 August 2004

2004-08-04T08:08:44Z

New page

Apricot Wine

10 cups apricots, halved and pitted
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1 1/2 teaspoon acid blend
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
1 gallon water, hot
1 package wine yeast

Place fruit in primary fermentor. Add water, sugar, nutrients, acid, pectic enzyme, tannin and campden tablet. Stir to dissolve sugar. Let sit overnight.

Next day, Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 5 to 6 days or until Specific Gravity is 1.040. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and add airlock.

For a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows:

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.