Lyme Bay Apricot Wine 75cl

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In the event of delivery damage no claim will be considered unless written notification is made within 24 hours of delivery. All deliveries must not be accepted if damaged In addition to the nutritional benefits, fruit wines like apricot wine can add variety to your wine collection and be a delightful surprise for your taste buds. They often have a sweet and fruity flavor, making them a nice alternative to more traditional red or white wines.

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. 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.

Consistent stirring: Stir gently twice daily for 5 minutes. Stir once in the morning and once in the evening. Continue to monitor the yeast activity (bubbling, foaming, etc.) that is most active in this stage. Readings of S.G. decrease as sugar converts to alcohol. Apricot wine is rich in antioxidants that protect the body from harmful free radicals. These antioxidants also help to reduce inflammation in the body, which can help to prevent chronic diseases such as cancer, heart disease, and diabetes. As a further boost to flavour and body I like to include dried apricots along with fresh fruit in my apricot wine recipe. Helpful hint: make sure all equipment (i.e. stirring spoon, etc.) is sterilized. Contaminated equipment can ruin the quality of the juice and the ending product. 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.

Asian dishes: The fruity and light profile of apricot wine complements the flavors in dishes like sushi rolls, light stir-fries, or Vietnamese fresh spring rolls. 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 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. Combine all ingredients except yeast in fermenter. Stir to dissolve sugar, cover and store between 65-70 degrees for 24 hours.To create bold and exciting flavor combinations, try pairing apricot wine with spicy or Asian cuisine.

Prepare the apricots by removing the pits/stones. Cut the apricots into small pieces. It is important to understand that you can over-process the produce. Food processors, blenders and such should not be used for this purpose. Doing so will cause too much bitterness from the skin and seeds of the produce to be incorporated into the resulting wine.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.

The apricot (Prunus armeniaca) is undoubtedly of Asian origin, but exactly where is in dispute because it has been domesticated for well over 5,000 years. The apricot is more fibrous and less juicy than most stone fruit, but that does not retard its flavor or sweetness. One of the juicier varieties is the Harcot, known for being sweet, juicy and richly flavored. The Moongold has large, plum-sized fruit that are very sweet and sprightly. Perfection is another large, outstanding apricot, with bright, yellow-orange skin and flesh and a delicious, esteemed flavor. But perhaps the favorite of apricot fanciers and winemakers is the Moorpark, known for its exceptionally rich flavor and aroma. 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. To start, you’ll need a hefty amount of fresh apricots. I recommend sourcing them from a local orchard or farmer’s market for the best quality. Additionally, you’ll need granulated sugar, wine yeast, and a Campden tablet to sterilize your equipment. It’s crucial to use good quality ingredients to produce a stellar wine. Preparation Remember that pairing apricot wine is about highlighting its best qualities and complementing them with dishes and cheeses that create a harmonious flavor experience. Benefits and Considerations One of the main aspects that make apricot wine unique is the inclusion of the fruit’s skin in the winemaking process. The skins add depth and complexity to the wine’s color and aroma, adding a distinctive touch that sets it apart from other fruit wines. History of Apricot Wine

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 In the event of delivery shortage no claim will be considered unless it is reported to Celtic Country Wines within 3 days of delivery. In the monastic tradition, apricot wine has played a significant role in sustaining monasteries, such as Gottweig Abbey, which funds its spiritual centers through the sale of apricot products and wine crafted on location. These establishments have helped preserve the art and tradition of apricot wine-making through the centuries.