Yield: One Gallon US
Beginning SG/PA: Not Provided

5 fifteen oz cans of apricots
2 lbs light brown sugar
1 tbs ginger
1 tbs acid blend
1/4 tsp tannin
2 tbs yeast nutrient
1 pkt Red Star Champagne yeast


  1. Dissolve the brown sugar in 1/2 gal of water.
  2. Puree the apricots and add to a muslin bag.
  3. Add bag and all the juice to must.
  4. Add ginger and bring almost to a boil
  5. Turn off and let cool to 80 deg F.
  6. Add yeast nutrient and yeast starter.
  7. Stir and squeeze the bag twice an hour for six hours.
  8. Remove bag and pour into glass fermenter.
  9. Add air lock and let go for about a month.
  10. Rack and top off with honey water.
  11. Add airlock let go for two more months or until clears whichever comes last.
  12. Bottle and age for six months to a year.