Apricot Melomel (dry)

started 10/5/2000
bottled 5/20/2001

Alcohol 12.8%
Initial SG 1.094
Final SG 1.000
pH 3.54 TA 0.6

Tasting Notes

5/7/2001 Color is pale yellow. Nose is very subtle apricots. Taste is thin and watery. Not a lot of apricot flavor comes through (made from dried apricots and honey).

6/5/2001 Opened one of the leakers. The body is better than previously described. Does not taste thin anymore. I think it will develop well in the bottle for 6-12 months. But, there is a decidedly sulfur nose to it. I will not use sulfured apricots again.

9/14/2003 Much of the sulfur has diminished and the wine has a nice body. There is apricot in the nose and some on the flavor. It is mellow and pleasant, but still has a slight off taste.

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Ingredients

12 pounds fresh raw wild flower honey from Tochi products. Light golden color.
2 lb dried apricots (note: sulfured)
3 tsp acid blend
3 tsp tannin
3 tsp yeast energizer nutrient
3 yeast nutrient tablets
4 campden tablets
5 gal water
Pasteur Champagne yeast

10/5/2000 6:00 pm. The apricots were washed well with cold water to remove as much sulfur as possible. They were chopped finely in the food processor and placed in primary. The Honey was weighed out in about 4 pounds batches, dissolved in warm water, and added to the primary to make a total of 12 lb honey and 5 gal total liquid. The SG measures ~1.090 (it is still slightly warm) will measure again tomorrow. The pH paper indicated 3.7-3.8. A yeast starter was made by dissolving 1 tbs of honey in about 3/4 cup water with a pinch of energizer and acid blend. The yeast was sprinkled on top and covered with plastic wrap to hydrate and proof overnight.

10/6/2000 Noon. SG measures 1.094, pH 3.6-3.9. pitched yeast. Tastes sweet and honeyey - a very slight apricot taste. Very light yellow-brown color.

10/7/2000 9 am. Transferred must (with fruit) into a 6.5 gal carboy and placed under airlock. Beginning to ferment. Coudy and brown color. Airlock is bubbling.
8 pm. Fermenting vigorously. Added some pectic enzyme just in case. 15 drops (directions say 10 drops per gallon).

10/14/2000 The fermenting must was strained in two batches into a 5 gallon bucket. The smell is a little odd, maybe sulfurous, but not sure. The must was aerated by pouring back and forth between buckets before filling a 5 gallon carboy. An additional quart of honey water was added to top up the carboy. SG measured 1.036.

11/2/2000 Still fermenting very slowly. SG measures 0.998. Tastes dry - a little thin. Nose has nice apricot flavor. Acid titrated at 5.8 g/L.

11/6/2000 Fermetation has stopped for a couple of days. The wine was racked into two 3 gallon carboys. The first carboy was left dry and fitted with an airlock. The second carboy was about 1/2 full. To this carboy was added a mixture of 1 pound of honey and 2 cups of water which had been heated to boiling and cooled. This carboy will be fed honey until fermentation ceases.

11/9/2000 The carboy is beginning to clear.

11/26/2000 The dry melomel is getting very clear. It was racked into a clean 3 gal carboy with 1 g Potassium Metabisulfite added. Tastes a little off?

12/31/2000 The dry melomel was racked off the very fine sediment. It is extremely clear. The taste is really nice but still a little harsh. The nose is a little strange &endash; nice apricot aroma but still maybe a little bit of sulfur? Not sure. It is not too bad. Well Balanced. 0.6 g of potassium metabisulfite was added to the carboy. SG 1.000. pH 3.32. TA 0.58. 12.7% alcohol.

3/25/2001 Dry wine racked into new 3 gallon carboy. SG 1.001, pH 3.42, TA 0.57. Taste is mellowing but getting thinner - more watery. Not bad though.

5/20/2001 Dry melomel racked with 1.2 g pot. Meta. Bottled!!! SG 1.000, pH 3.54, TA ~0.6. Taste is subtle but nice. Filled 15 750 mL bottles. 12.8% alcohol