Fruit Wine Recipes: APRICOT

20 lbs. Apricots (remove pits after weighing)
3 gallons water (for dissolving sugar)
9 to 12 lbs. corn sugar
5 Campden tablets
1 1/2 tsp. Yeast Nutrient
2 1/2 tsp. Pectic Enzyme
1/2 to 1 tsp. Acid Blend
1/2 tsp. Tannin
1 pkg. Premier Cuvée

Make 6 1/2 gallons of must - use excess to top up secondary fermentor

Balling Reading - 18o to 20o
Acid Reading - .65 to .75