Apricot wine at home: a simple recipe and 12 cooking methods

There are many easy recipes for making homemade apricot wine. It can be prepared from the berries themselves, juice and even seeds. In all cases, the drink is aromatic, with a spicy taste. It is not a shame to put it on the festive table. Guests will be happy to taste an unusual alcoholic product. And after a hard day at work, it's so nice to have a glass of fruit wine for dinner, relax and dream about the upcoming summer vacation.

Features of making apricot wine

Winemakers with experience know that when preparing a strong drink, you must follow simple rules:

1. Purified water is used, first it is boiled, then cooled.
2. The fruit component is taken about 200-300 grams per 1 liter of liquid, and granulated sugar - 300-400 grams.
3. The product fermentation container is placed in a warm place, covered with a clean cloth.
4. The wort is stirred daily with a wooden spatula.

The finished product is tasted 3-4 weeks after bottling.

How to choose the right ingredients

Alcoholic products are made from wild or cultivated fruits. And from the first, the wine turns out to be more fragrant, and from the second - with a high sugar content. They take store products or harvest from their summer cottage.

It is important that all berries are of good quality, without rot. First, they are sorted out, removing the spoiled ones. Washing fruit is not recommended. After all, on their surface there are natural yeasts needed for fermentation.

The pit is removed from cut apricots. The berries are used immediately, otherwise they will darken. Sugar becomes the main ingredient.

How to make apricot wine at home

Apricot wine is prepared for a long time, but the result is excellent.

Classic recipe

Making a strong drink according to the classic recipe is easy.

1. Apricot pulp is passed through a meat grinder, the main ingredient, raisins, is added.
2. The mass is left for 5-7 days.
3. The wort is filtered, poured into a glass container with a thin neck, which is covered with a glove, kept for 2 weeks.
4. The liquid is drained so that the precipitate separates. It is poured into a clean bottle, which is closed with a lid with a water seal.
5. After 1.5 months, the procedure is repeated.

The alcohol product is ready to drink.

From jam

You can make wine from homemade berries. Fermented jam is mixed with water (1: 1), the jar is corked with a lid with a water seal. After 3 weeks, the mash is drained through gauze, left for the same time.

If a precipitate occurs, the liquid is filtered again.

From juice

Here is a step by step recipe for juice wine.

1. 1 step. Berries are passed through a juicer.
2. 2 step. Juice, the main ingredient, is placed in an enamel pot.
3. 3 step. After 3-4 days, the liquid without pulp is poured into a glass container. It is sealed with a water seal.
4. 4 step. The drink is bottled after it clears.

Drink it after 3 weeks.

Fortified drink

Apricot slices are poured with rum, insisted for a month.

With nutmeg

The fruits are crushed with a blender. The mass is combined with raisins, the main ingredient, chopped nutmeg, water. Fermentation continues for a month, after which the drink is filtered.

On wine yeast

Apricot juice, sugar, wine yeast are mixed. When fermentation is over, the product is put into bottles.

With apples

Apple juice, apricot slices, main ingredient, raisins combine. After a week, the wort without sediment is poured into a large container, put on a glove. As soon as it descends, the liquid can be tasted.

With lemon juice

They also prepare a strong drink according to the following recipe. Only instead of apple juice they take lemon juice.

With the addition of grape wine and spices

Apricots are passed through a meat grinder. Fruit mass, ground cloves, powdered cinnamon are poured with grape wine. After 2 months, the liquid is filtered.

Apricot kernels

Apricot kernels, divided in half, are placed in vodka. A couple of months - amaretto is ready!

Without water

Apricot slices are covered with the main ingredient, kept for 3 days at room temperature. Squeeze the juice into the bottle, put on a glove. A month later, the must is filtered, and a month later the wine is ready.

From the perch

Wild fruits are suitable for making wine. But sugar will need a little more than usual. The pulp is combined with sugar crystals, water, raisins. A week later, the wort is poured into a container with a water seal. It should still be a couple of months before fermentation is complete.

Further storage

The fruit alcoholic product is stored in the dark at a temperature of 12-15 °C.

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