Tasty and useful apricots are simply irreplaceable for preparation of jam, jam, compotes, a fragrant stuffing for pies. In China and Japan these fruit even salt as olives. Besides, apricots found broad application in production of the most tasty alcoholic beverages. If you want to make domestic wine of apricots, note several simple recipes for this drink.
Domestic wine from apricots: recipe
For preparation of apricot wine it is required to you:
- 2 kilograms of apricots; - 2 kilograms of sugar;
- 8 liters of water. Wipe fruits, clean from stones and fill in with warm water. Leave mix to wander within 4-5 days, then mash pulp in alburnum and add sugar.
Leave drink to wander for 6-7 days. At the same time several times a day you need to mix a mash by means of a wooden spoon or a scapula. After completion of gas generation filter wine, pour on bottles and leave to infuse on a month 2 (at least).
Fragrant wine from apricots: recipe
The apricot wine made according to this recipe differs in special aroma and rich taste thanks to addition of nutmeg. It is possible to enrich drink and other spices - for example, a stick of cinnamon or a carnation. For preparation of wine from apricots it is required to you: - 2.5 kilograms of apricots; - 1.5 kilograms of sugar; - 0.5 liters of table grape wine; - 1/2 tablespoons of nutmeg; - 2.5 liters of boiled water. Clean ripe apricots from dust and stones, crush, fill in with warm water and grape wine. Add nutmeg to mix. Having welded syrup from 2.5 liters of water and 1.5 kilograms of sugar, also add it to mix – sugar will begin to be a source of carbohydrates for the microorganisms providing fermentation. Leave ferment in the warm place for 6-7 days, at the same time from time to time mix it a wooden scapula. Upon termination of this period filter wine, pour on bottles and leave to ripen for about 2-3 months.
Apricot wine with lemon juice: recipe
For preparation of domestic wine from apricots with lemon juice it will be required to you: - 1.5 kilograms of apricots; - 3 glasses of sugar; - 2.5 liters of water; - 1 tsps of yeast; - juice of 2 lemons. We delete from stone apricots, and crush pulp and wipe. Fill in alburnum with boiled water and leave to stand for 3-4 days. After that filter alburnum, and add yeast, sugar and lemon juice to ferment. Leave mix in the dark place for fermentation. When gas generation stops, mix a mash and leave to infuse for 3 days. Then filter mix and pour in a wooden keg. Leave it to stand for 6 months. After this time pour ready wine on bottles and leave to ripen. In 3 months incredibly tasty domestic wine from apricots will be ready.