Apricot Wine
Apricot wine is a simple country-style home ferment built from a pantry staple, dried apricots, so you can make it in any season. Raisins, brown sugar, ginger and sliced citrus add body and a gentle spice to the fruit. The method is hands-off: everything sits in a covered crock, gets stirred every other day, and is strained and bottled after a month. Check your local laws before you start.
Instructions
Wash the apricots in several changes of water, then dry them and cut each one in half.
Put the apricots in a large crock and pour in the warm water. Set aside half a cup of the water and dissolve the yeast cake in it.
Stir in the white and brown sugars, the lemons, the oranges, the raisins and the ginger until the sugar has dissolved into the liquid.
Add the dissolved yeast and mix well so it is spread through the whole batch.
Cover the crock with its lid and leave it to stand. Stir the mixture every other day.
After thirty days, strain out the fruit and pour the liquid into bottles.
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