One 1 3/4 Ib. tin apricot pulp

2 teaspoonfuls grape tannin or 1/2 cup cold strong tea

4 1/2 Ib. sugar

Water to 1 1/2 gallons

2 teaspoonfuls citric acid

Pectozyme

Nutrient

Tokay yeast

Empty the apricot pulp into a saucepan, fill the tin with hot water and pour it on to the pulp, bring to the boil and simmer till the fruit is soft. Mix in another tin full of cold water, transfer the fruit and juice into a mashing vessel and when cool sprinkle on a teaspoonful of pectozyme and the citric acid. Cover and leave for two days in a warm place, then stir in 1 Ib. sugar, the nutrient and the yeast and ferment for two more days, stirring twice each day. Strain and press the pulp, stir in the rest of the sugar and make the total content up to one and a half gallons. Cold water may be used for this purpose.

This wine needs to be kept for two years so that it can attain its full maturity.