This was one of the first wines I let my father taste, and he drinks a lot of good wines. He really liked it, which gave me confidence to keep making wine! It has a light apricot flavor but not so much that it’s overly fruity.
I use Kerns Apricot nectar combined with store bought white grape juice as a base. Because the nectar is thick to begin with, using more than two cans per gallon will leave a lot of solids in your finished product, and thus not much actual wine.
Apricot White Grape Wine
Difficulty: EasyIngredients & Equipment
2 cans Kerns apricot nectar
64 oz bottle of white grape juice
1.5 cups of sugar
Bentonite
Fermax yeast nutrient
Lalvin EC-1118 yeast
One gallon jug
Directions
- Pour two cans of nectar into the gallon jug
- Add 64 ounces of white grape juice
- Add 4 cups of water
- Add 1.5 cups of sugar
- Stir until sugar is dissolved
- Take a hydrometer reading – the starting gravity should be about 1.080
- Add 1/4 tsp bentonite
- Add 1/4 tsp yeast nutrient
- Add yeast and stir until well mixed
- Ferment until the hydrometer reads 1.000 or less
- Rack the wine into a new gallon jug
- Leave the wine until it clears or use Sparkolloid as directed for faster clearing
- Add Potassium Sorbate and Campden tablet if desired for stablizing
- Bottle