- 1). Mash the grapes in the ceramic bowl with a potato masher until they are mostly liquid. The skins on grapes carry natural yeast that will reproduce in this mixture, making a starter culture for future batches of wine. Using this method does create an uncontrolled variety of culture because the amount and quality of yeast on the skin is unknown.
- 2). Add the orange juice for acidity, sugar to feed the yeast, and grape juice and stir. Cover it with a washcloth or dish towel and let it sit for 2 days. Stir it four times a day to incorporate oxygen into the mixture and stimulate the yeast.
- 3). Check the mixture for a thick layer of foam on the top. This means the yeast is multiplying. Once you have at least an inch of foam on the top, the mixture is ready to strain.
- 4). Strain the mixture, into another ceramic bowl or directly into the quart jar, through a small mesh strainer to remove as much solids as possible. Pour the mixture from the bowl into the quart jar if you plan on storing the yeast. Put the lid on the jar and store it in the refrigerator. It's best to use it within a couple weeks.
- 5). Add the strained, homemade yeast to your apricot wine recipe right away if desired. This is enough yeast for a 5-gallon batch.
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