Apricot Brandy

"Aromatic peach brandy for all the important moments!"
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Pick ripe apricots. Remove the pits, grind them to a paste and let it ferment. For 26.5 lb (12 kg) of fruits, add 3.5 lb (1.5 kg) sugar, pre-dissolved in water. Allow it to ferment in a closed container, stir 2-3 times per day.

Usually, fermentation takes 12-16 days, then distill 2 times. The alcohol content of the apricot brandy must be at least 74 proof. Once the alcohol levels drop, color with caramel to a pale yellow.

The brandy can sit no more than 1-2 months to maintain its characteristic flavor.find similar recipes here

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