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Old 06-12-2010, 03:32 PM   #1
jdwest32
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I has just given 2 boxed ~25lbs of Apricots. I am thinking a sweet fruit wine. I also have some peaches and necterines should i mix them. how do i prepare the apricots. are the skins ok to keep. should i cook them or just go to 150F

 
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Old 06-13-2010, 01:36 AM   #2
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Quote:
Originally Posted by jdwest32 View Post
I has just given 2 boxed ~25lbs of Apricots. I am thinking a sweet fruit wine. I also have some peaches and necterines should i mix them. how do i prepare the apricots. are the skins ok to keep. should i cook them or just go to 150F
I've never made apricot wine. But if I were to make it, I'd probably do something like this http://winemaking.jackkeller.net/reques26.asp, using apricots instead of peaches.

I certainly would NOT heat up the fruit! That would give you a "cooked fruit" flavor, as well as a pectin haze that just won't clear.

I'd freeze the fruit (it makes it easier to smash up) and use campden tablets in making the must. (One per gallon of wine is sufficient).
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Old 06-13-2010, 02:40 AM   #3
1234
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I would use the fruit in a lambic.

 
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Old 06-13-2010, 02:45 AM   #4
DavidSteel
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Apricot pale ales are amazing, but you might have to put a bit of effort into figuring out how to get it the way you want. Shouldn't be too hard to figure out.
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Old 06-13-2010, 03:01 AM   #5
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I second 1234. Make a lambic.

 
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Old 06-13-2010, 04:44 PM   #6
funkbier
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Aprihop-ish brew

 
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Old 06-13-2010, 05:08 PM   #7
jdwest32
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i dont know anything about a lambic. can you explain

 
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Old 06-14-2010, 04:32 PM   #8
bbullock
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I second the Apricot Ale idea, Magic Hat #9 is one of my favorites

 
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Old 06-14-2010, 05:34 PM   #9
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Apricot Mead (Melomel)... Whatever you do, if you are making wine or mead, don't heat the fruit, just use campden if you are worried about wild yeast/infection. Freezing the fruit first will help break down the cell walls.

 
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Old 06-15-2010, 01:34 AM   #10
jdwest32
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5, 1gal bags of fruit are now frozen and about 12lbs of green unpitted are in a bowl. I will definitely make a Apricot ale. I am thinking an Apricot Wit.

I wont heat it up. i bought pectin and acid blend yesterday. I found a recipe that asks for 1lb of wheat dry malt (sounds interesting) in 5gal but called for dry fruit. I need to modify that for fresh/frozen fruit. I want this wine to be sweet. so I am wondering if i should sweeten the secondary and let the yeast die off from that or if i should kill them or just wait them out.

 
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