Justwingnit
Well-Known Member
I'm a newbie at creating recipes so please help me tweak this attempt to make something that may taste close to my wife's favorite drink "Apricot Stone Sour"
I don't want to call it a "Wine Cooler" but I cant think of a better way to classify it.
Sand'Angelo's
Sour Apricot Cooler 001
1 can 15 oz apricot ½’s (100% natural no preservatives)
2-1/2 lb light brown sugar
1 lemon Juice Only
1 lime Juice Only
1 snack pack Pineapple
7 pints bottled water
1 crushed campden tablet
1 packet of Champagne yeast
Juice apricots, pineapple, add lemon and lime, simmer water with sugar until all sugar is dissolved
(pre-fill glass gallon carboy with exactly 16 cups of TAP WATER and mark your jug as this is 1 gallon, dump water back out)
Add all ingredients except yeast into gallon carboy, cover, let sit in warm place (about 70 F) for 24 hr
Following yeast packet for a starter but substitute warm water for equal parts of your juice parry and sugar water, when starter is ready add to carboy and top off carboy to your “1 Gallon” mark and fit air lock,
Stir daily for 10 days then rack to secondary through cheese cloth, lightly squeezing juice from pulp caught in cheese cloth and fit with air lock
Rack to secondary again and bottle after air lock activity has stopped, back sweeten if needed with Splenda
Serve cold with orange juice (if desired).
Larry
Toxic Cellar
I don't want to call it a "Wine Cooler" but I cant think of a better way to classify it.
Sand'Angelo's
Sour Apricot Cooler 001
1 can 15 oz apricot ½’s (100% natural no preservatives)
2-1/2 lb light brown sugar
1 lemon Juice Only
1 lime Juice Only
1 snack pack Pineapple
7 pints bottled water
1 crushed campden tablet
1 packet of Champagne yeast
Juice apricots, pineapple, add lemon and lime, simmer water with sugar until all sugar is dissolved
(pre-fill glass gallon carboy with exactly 16 cups of TAP WATER and mark your jug as this is 1 gallon, dump water back out)
Add all ingredients except yeast into gallon carboy, cover, let sit in warm place (about 70 F) for 24 hr
Following yeast packet for a starter but substitute warm water for equal parts of your juice parry and sugar water, when starter is ready add to carboy and top off carboy to your “1 Gallon” mark and fit air lock,
Stir daily for 10 days then rack to secondary through cheese cloth, lightly squeezing juice from pulp caught in cheese cloth and fit with air lock
Rack to secondary again and bottle after air lock activity has stopped, back sweeten if needed with Splenda
Serve cold with orange juice (if desired).
Larry
Toxic Cellar
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