Apricot Wine Cordial Recipes

SIMPLE APRICOT WINE RECIPE | HOW TO MAKE DELICIOUS APRICOT WINE AT HOME

Steps:

• Pit and dice apricots into small cubes.
• Add the apricot cubes to your pot/blender with sugar and water. Amount of sugar varies based upon how sweet you want the wine (2 lbs is a dry/keto while 3 lbs is a desert wine)
• Blend/boil until completely dissolved.
• Strain before moving to gallon container and (if you boiled the mixture) allow it to reach room temperature.
• Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
• Apply the airlock, then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
• If you're not using the container your juice comes in, pour one gallon of Apricot Nectar into your gallon jug.
• Pull up the sweetness calculator, and decide how sweet you'd like your juice.
• Using the values from the sweetness calculator, pour out some juice (you can save it to backsweeten with later) and add your sugar. Then, shake it all up!
• Open your brewsy bag and pour the contents in. Seal your juice again and shake well.
• Apply the airlock , then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
• After 3 days, move it to the fridge for 48 hours. You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
• After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.Now, carefully "rack" your wine by pouring it off of the sediment into a different container. You can discard the sediment at the bottom - you won't want it in your final product. Then, pour a glass and give it a try!
• Store the rest of your wine in the fridge, with the bottle cap still on loosely.If you see sediment start to build up again after several days, you can rack it again. As it ages, the taste of your wine will keep on getting better. Cheers!

MULLED WINE CORDIAL

Steps:

• Using a vegetable peeler, remove colored layer of peel from orange and lemon in strips, leaving the white pith. Cut fruit crosswise in half; squeeze juice into a large saucepan., Add wine, sugar, cinnamon, cloves and citrus peels to pan. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into wine mixture. Cook over medium-low heat 1 hour to allow flavors to blend, stirring occasionally. Transfer to a large bowl; cool completely. Let stand, covered, 24 hours., Strain wine, discarding solids. Stir in brandy. Pour into glass bottles; seal tightly. Refrigerate at least 1 week. If desired, serve over ice.

APRICOT WINE

Steps:

• Wash the apricots, then cut in half.
• Place in a large crock and pour on the warm water, less 1/2 cup.
• Stir in the sugars, fruit, raisins, and ginger.
• Dissolve the yeast in the remaining 1/2 cup of water.
• Add this to the crock, and mix well.
• Cover tightly, and let it stand away from direct sunlight, for thirty days, stirring every other day.
• After thirty days, strain, and bottle.

APRICOT PEAR CORDIALS

Steps:

• Divide rock candy among containers. Add fruit and cover with vodka. Seal containers tightly and let stand for 6 weeks, preferably in a cool, dark place. Serve as an after-dinner drink or drizzle over ice cream.

APRICOT WINE CORDIAL

Steps:

• In a food processor, proces apricots until finely chopped.
• Place apricots in a non-metal container.
• Stir in wine, sugar, and brandy.
• Cover and allow to stand at room temperature 1 to 4 weeks.
• Strain wine and pour into gift bottles.