FRUIT WINE RECIPE: 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