A Tiger Barn Cattery Wine Recipe

This is a nice Apricot Wine recipe, a mix of fresh fruit and any dry apricots produces a wine with a lovely warm amber glow & makes a great change from pale white wines.
I have one apricot tree in the Lovington garden so I'll be looking forward to something happening with that next year.

1.5 Lbs of fresh Apricots
1 Lb 2 Oz of Dried Apricots
10 Oz of Dried Figs
10 Oz of Raisins
2 Oz Plantain (or Banana)
Half pint of strong tea for extra tannin
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2+ Lbs of sugar
1 tsp of yeast nutrients
Youngs Burgundy Yeast

The great thing about winemaking is that once you start experimenting, there's probably a dozen demijohns on the go and if you're clever, you'll always keep a store of fruity top up wines in the fridge for when you make a sludgy one, i.e. anything with banana, peaches or figs! When you rack off, you'll need the bottle of something fruity from the fridge to top up the demijohn!

From my notes:

Gawd, this Apricot wine recipe was another in a long line of weirdnesses during July 2010. It was originally supposed to just be Apricot & Fig, but the clearing the cloud of pulpy fibre took so many racks that I needed to top up with other wines after I separated the wine from sediment so many times. This turned out to be a beautiful amber coloured wine with an excellent flavour, but I don't get to find that out 'til the middle of 2011!

Tuesday 13th July 2010 10AM

10 AM 1 Lb 10 Oz of Fresh Apricots
Chopped and boiled in 1.5 pints of boiling water.

1 PM added a crushed campden tablet

11 AM I took the following ingredients, chopped them up and soaked in 2 pints of boiled water ...
1 Lb 2 Oz of Dried Apricots
10 Oz of Dried Figs
10 Oz of Raisins

Then added a crushed campden tablet

11 PM added 1 tsp of pectolase to each mash up.

Thursday 15th July 2010 9AM

10 AM Mixed both buckets together, boiled up some water and pitched it over the fruit along with 2 Lbs of sugar in the fermentation bucket.

1.30 PM When cooled, added 1/2 pint of strong tea, 1.75 tsps of citric acid 1 tsp of Yeast Nutrient and Burgundy Yeast.
Added 2 Oz of plantain pieces for some Malic Acid or just because I had it lying around and I wanted to use it for something to give the wine body.

Wednesday 21st July 2010

Strained into a demijohn


1 Gallon of Apricot & Fig wine.
SG: 1.025

30th July 2010

1st Rack
Top Up with bottle in the fridge.
Not really a rack, just removing some pulp at the bottom - This one will take months to clear.
SG: 0.998

9th August 2010

2nd Rack, not really a rack, just removing more pulp though there was a 1/2 inch of sediment from the dead yeast cells this time.
SG: 1.004

14th August 2010

3rd Rack: There is still too much wastage from the pulp and I'm down 1.5 pints of licquor.
SG: 1.004
Topped up to neck with 1.75 pints of primary ferment Plum I juice rather than water.
Hopefully now back in the airing cupboard, it'll restart and be dryer, if not, I'll restart it.
SG: 1.007

Tuesday 17th August SG: 1.002

23rd August 2010
4th rack
Added crushed campden tablet and topped up with Dry Red currant reserve in fridge.
SG: 1.000

Friday 10th September
SG: 1.002


Clearing & Maturing: 1st Feb 2011

Bottled: 31st January 2011 - 6 x bottles

Drinkable: June 2011