Apricot Jam Wine

You will need

• Apricot jam1 kg jar
• Sugar500 g
• Pectic enzymeper dose
• Lemons, juice of2
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. A jar of jam makes a genuinely good, thrifty wine — the fruit is already cooked, sweet and stone-free.

2. 2

   Stir the jam into 3 L of warm (not hot) water until dissolved; add the lemon juice and the extra sugar dissolved warm, and top to 4.5 L. Add pectic enzyme when cool (jam is full of pectin, so this matters).

3. 3

   Take a reading — the jam's own sugar plus the added sugar should land near 1.085; adjust the added sugar if needed.

4. 4

   Pitch the yeast and nutrient; ferment out under the airlock.

5. 5

   Rack when clear, and again a month later.

6. 6

   A soft apricot wine from a store-cupboard jar.