Apricot and Rosepetal Wine - Revision history

Conrad Leviston: wikify

2005-06-16T12:14:19Z

wikify

← Older revision		Revision as of 22:14, 16 June 2005
Line 5:		Line 5:
	* � teaspoon tannin		* � teaspoon tannin
	* Pectic Enzyme		* Pectic Enzyme
	* Yeast nutrient		* [[Yeast nutrient]]
	* Activated wine [[yeast]]		* Activated wine [[yeast]]
	* 1.1-1.3kg (2 �-3LB) [[sugar]]		* 1.1-1.3kg (2 �-3LB) [[sugar]]

	== Method ==		== Method ==
	Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more		Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more ‘must’ obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.

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

Conrad Leviston: wikify, decapitalise

2004-12-10T00:13:48Z

wikify, decapitalise

← Older revision		Revision as of 10:13, 10 December 2004
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	== Ingredients ==		== Ingredients ==
	* 450G (1LB) ~~DRIED~~ ~~APRICOTS~~		* 450G (1LB) dried [[apricot]]s
	* 1.75 ~~LITRES~~ (~~3PT~~) ~~STRONGLY~~ ~~SCENTED~~ ~~ROSE~~ ~~PETALS~~ OR ~~1OZ~~ ~~DRIED~~ ~~PETALS~~		* 1.75 litres (3 pt) strongly scented [[rose]] petals or 1 Oz dried petals
	* 1 ~~TEASPOON~~ ~~CITRIC~~ ~~ACID~~		* 1 teaspoon citric acid
	*		*
	* ~~PECTIC~~ ~~ENZYME~~		* Pectic Enzyme
	* ~~YEAST~~ ~~NUTRIENT~~		* Yeast nutrient
			* Activated wine [[yeast]]
	* ACTIVATED WINE YEAST
	* 1.1-1.3K (2		* 1.1-1.3kg (2

	== Method ==		== Method ==
	Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more �must� obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.		Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more �must� obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.

			[[Category:Brewing]]

Tobin: format

2004-08-04T13:29:11Z

format

← Older revision		Revision as of 23:29, 4 August 2004
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			== Ingredients ==
	APRICOT AND ROSEPETAL WINE
		⚫	* 450G (1LB) DRIED APRICOTS

		⚫	* 1.75 LITRES (3PT) STRONGLY SCENTED ROSE PETALS OR 1OZ DRIED PETALS
⚫	450G (1LB) DRIED APRICOTS
		⚫	* 1 TEASPOON CITRIC ACID
⚫	1.75 LITRES (3PT) STRONGLY SCENTED ROSE PETALS OR 1OZ DRIED PETALS
			* � TEASPOON TANNIN
⚫	1 TEASPOON CITRIC ACID
		⚫	* PECTIC ENZYME
	� TEASPOON TANNIN
		⚫	* YEAST NUTRIENT
⚫	PECTIC ENZYME
		⚫	* ACTIVATED WINE YEAST
⚫	YEAST NUTRIENT
		⚫	* 1.1-1.3K (2
⚫	ACTIVATED WINE YEAST
⚫	1.1-1.3K (2

			== Method ==
	Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more �must� obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.		Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more �must� obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.

147.10.47.75 at 08:11, 4 August 2004

2004-08-04T08:11:39Z

New page

APRICOT AND ROSEPETAL WINE

450G (1LB) DRIED APRICOTS
1.75 LITRES (3PT) STRONGLY SCENTED ROSE PETALS OR 1OZ DRIED PETALS
1 TEASPOON CITRIC ACID
� TEASPOON TANNIN
PECTIC ENZYME
YEAST NUTRIENT
ACTIVATED WINE YEAST
1.1-1.3K (2 �-3LB) SUGAR

Place the scalded, chopped dried apricots, rose petals and sugar into the fermentation vessel. Pour in 4 pints boiling water, and stir well to dissolve the sugar. When cool (21C or 70F), add the citric acid, tannin, pectic enzyme and yeast nutrient. Introduce the activated yeast and ferment on the pulp for 7 days, keeping the vessel closely covered and in a warm place. Then strain through a nylon sieve for secondary fermentation into a 1 gallon glass demijohn and top up if necessary with more �must� obtained by washing the pulp with cool water. Fit airlock and leave to ferment out in the normal way, racking as necessary later.