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Apricot Wine from a Carton

First time

In season January to December · makes 4.5 L · target OG 1.085

A stone-free carton apricot; pectic enzyme on a pectin-rich juice, no stone handling needed.

You will need

  • Carton apricot juice (nectar)2 L
  • Sugar1.1 kg
  • Pectic enzymeper dose
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. Apricot nectar is a pressed, stone-free apricot drink — an easy, any-month route to an apricot wine with none of the stone-fruit handling of fresh fruit.

  2. 2

    Check it has no preservative. Pour it in with 2 L cooled boiled water; add pectic enzyme (apricot is pectin-rich) and the lemon juice for acid.

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.085); pitch the yeast and nutrient.

  4. 4

    Ferment out under the airlock.

  5. 5

    Rack when clear and again a month later.

  6. 6

    A soft, golden, faintly almondy white; drink within the year.

What this one teaches you

  • · Using pectic enzyme

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An original MakeWine recipe.