Lyme Bay Apricot Wine 75cl

Product Information

Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor. In the event of delivery shortage no claim will be considered unless it is reported to Celtic Country Wines within 3 days of delivery. Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast. Add tannin, yeast nutrient, and Campden tablets to the fermenter, then mix thoroughly. Cover the fermenter with a clean cloth and wait 24 hours to let the Campden tablets sterilize the juice.

Store the bottled apricot wine in a cool, dark place. Allow the wine to age for at least a few months, or longer if you prefer a more mature, complex flavor. Tasting and Pairing Making apricot wine at home can be a fun and rewarding process, allowing you to experiment with flavor profiles and enhance your winemaking skills. Selecting ripe, quality apricots is the key to achieving a good balance of acidity and sweetness in your wine. Apricot Wine can be quite dry so if you do want to add further sugar to the wine do this before bottling. It is best served as a medium dry style wine. Really needs six months to mature.Whilst the sugar solution is heating prepare your apricots. Ensure they are clean and any bad parts removed. Cut them in half and remove the stones and cut into quarters. Leave the skins on. The dried apricots can be thoroughly chopped. The wine will be dry tasting when done fermenting. If you prefer your wines sweeter, simply add sugar, honey, etc. to taste. However, you must first add a wine making stabilizer such as Potassium Sorbate, or there will be a strong chance of re-fermentation occurring in the bottles. Blue cheeses: Roquefort or Gorgonzola can offer a slightly surprising but delicious contrast to the fruity notes of apricot wine. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days. You should start to see some foaming activity within 24 hours of adding the wine yeast. Typically, 70% of the fermentation activity will occur during this 5 to 7 day period. Pour the fermented apricot juice from the sediment. Squeeze the pulp through cheesecloth and mix the obtained fluid with the juice and sugar.

Spicy dishes: The sweet characteristics of apricot wine can help balance the heat in spicy dishes like Thai curry or spicy Szechuan cuisine. When asked to name examples of stone fruit, most people can easily come up with peach, nectarine, plum, apricot and cherry — all members of the genus Prunus. It takes some thought to come up with jujube, olive, mango, sloe, and chokecherry, or damson, greengage, cherry-plum, pluot, plumcot, and aprium (which come from a variety of genera). Almond (Prunus), coconut and most other palms in the genus Arecaceae (including dates) are also drupes. With the exception of the olive, a good wine can be made from each of these fruits. Salads: A simple green salad dressed with a citrus vinaigrette will help accentuate the fruitiness and lightness of the apricot wine. Risk of damage to the goods shall pass to the Buyer after acceptance of the delivery and upon collection.

Benefits and Considerations

However, it’s essential to note that the apricot wine’s nutritional content, flavor, and aroma may vary depending on the production process and the quality of the fruits used. It contains a compound called melatonin, which helps to promote relaxation and sleep. This can be particularly helpful for people who struggle with insomnia or other sleep-related issues. Use half the quantity of water and begin heating in a pan. Stir in the sugar to dissolve and bring to a simmer. Aperitifs are usually light wines or fruit wines. Because if you choose strong alcohol, there is a risk that it will lead to drunkenness, so there is no longer an appetite. Only light wines stimulate the desire to eat and are invigorating afterwards.

Wine yeast: Specifically designed for fermentation, select a wine yeast suitable for your desired outcome. Equipment Siphon the wine into sanitized bottles, avoiding any remaining sediment. Seal the bottles with cork or other appropriate closures.Remember, when making apricot wine, always sanitize your equipment to avoid contamination and spoilage of your final product. Apricot Wine Recipe Step-by-Step Process We want the apricots for our wine to be as ripe as possible which ensures maximum sweetness and therefore sugars available to ferment but also acidity to balance the wine will be better too. Fresh vs Frozen Allow to cool to room temperature and then add the Campden tablet, tannin, acid blend and yeast nutrient and mix thoroughly. 12 hours after this add the pectic enzyme to the must and mix again. Apricot wine contains compounds that help to lower cholesterol levels in the body. This can help to prevent heart disease and other related health problems.

hours. At this point feel free to add anything that you might think might enhance the wine and give it more flavour. The sort of things is Bananas Raisins Sultans Cranberries Blueberries. If they are hard adding at the time of boiling water if soft they can go in now.

Non-Grape Blends

Optional ingredients: Adding honey (1-2 cups) can add depth to the flavor, while tannin, pectic enzyme, acid blend, and yeast nutrient can improve the wine’s quality. to 1.5 Kilos of Fresh Apricots. These should be fresh if possible. Cleaned thoroughly then cut in small pieces and boil in a pan of water (3.7 litres you can do it in two pans if you don’t have one large enough) with Ginger (smash with a rolling pin) Cloves (cloves and Ginger are optional) and simmer for about 20 mins. The Apricots should be tender (but not mushy) and leave them to cool in the water (20 to25C). Add the teaspoon of Pectolase and stir. Leave for There are some basic rules of thumb for getting the best wine whatever kind of plums you use, firstly, you want to get the ripest fruit possible. The riper the fruit the higher the concentrations of sugar and juice and this always makes for a better-finished wine. Plum wine can have a tendency to be a tad thin-bodied and mild-flavoured so harvesting your plums at the point where they are most fully flavoured is key to the success of your wine.