If you see sediment start to build up again after several days, you can rack it again. Store the rest of your wine in the fridge, with the bottle cap still on loosely. You can discard the sediment at the bottom - you won't want it in your final product. Now, carefully "rack" your wine by pouring it off of the sediment into a different container. Be sure not to tighten the cap!Īfter 48+ hours in the fridge, your yeast will have fallen to the bottom of your container. Cook on low for 6-8 hours or until the chicken is cooked through when tested with a sharp knife. You can remove the airlock and set the original cap on top of your drink. Place the chicken pieces in the slow cooker and sprinkle the French onion soup mix over the top. Then, shake it all up!Īpply the airlock, then leave your container somewhere dark and warm (75-80☏ is best) for 3 days.Īfter 3 days, move it to the fridge for 48 hours. Using the values from the sweetness calculator, pour out some juice (you can save it to backsweeten with later) and add your sugar. Pull up the sweetness calculator, and decide how sweet you'd like your juice. If you're not using the container your juice comes in, pour one gallon of Apricot Nectar into your gallon jug. Seal your juice again and shake well.Īpply the airlock, then leave your container somewhere dark and warm (75-80☏ is best) for 3 days. Open your brewsy bag and pour the contents in. Strain before moving to gallon container and (if you boiled the mixture) allow it to reach room temperature. Amount of sugar varies based upon how sweet you want the wine (2 lbs is a dry/keto while 3 lbs is a desert wine)
Add the apricot cubes to your pot/blender with sugar and water.
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