Lyme Bay Apricot Wine 75cl

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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 It contains vitamins and minerals that help to boost the immune system. This can help to prevent infections and illnesses and keep the body healthy. Yeast can be sprinkled directly on top of the must, hydrated separately as all yeast manufacturers instruct, or added in a starter solution. Sprinkling directly onto the must may be easiest, but it takes about two days to be certain the yeast was viable and a good fermentation resulted. Making a starter solution lets you know within a reasonable time if the yeast is viable before the must is ready for the yeast.

Soft cheeses: Brie, Camembert, or goat cheese can complement the wine’s sweetness and acidity, creating a luscious and creamy mouthfeel. 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. As a further boost to flavour and body I like to include dried apricots along with fresh fruit in my apricot wine recipe.

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. 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 Use half the quantity of water and begin heating in a pan. Stir in the sugar to dissolve and bring to a simmer.

In a medium pan combine the water and sugar and bring to a boil, ensuring all the sugar is fully dissolved. Once boiling turn off the heat, and pour the hot sugar solution over the plums secured in the straining bag. Blue cheeses: Roquefort or Gorgonzola can offer a slightly surprising but delicious contrast to the fruity notes of apricot wine. 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. Wine Yeast (In case fermentation does not start naturally, not enough wild yeast found on Apricots) Risk of damage to the goods shall pass to the Buyer after acceptance of the delivery and upon collection.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. In the world of winemaking, apricot wine might not be as well-known as its more traditional counterparts such as red or white grape wine. However, if you’re looking for a unique and delicious alternative to the classic wines, apricot wine is an excellent choice. With its delicate sweetness and fruity flavors, apricot wine brings a taste of summer to any occasion, making it a refreshing option for those looking to explore the world of fruit wines. Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor. 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.

When confronted with several varieties of the same fruit, ask the grocer, farmer or other knowledgeable person which is the sweetest and the most flavorful — these are not always the same variety. Buy one of each and do a taste test before selecting what you want. Ask if the host fruit trees have ever been sprayed after fruitset. If so, ask how to best rinse the fruit to remove any residue insecticides, fungicides or other treatments. 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. Pour the fermented apricot juice from the sediment. Squeeze the pulp through cheesecloth and mix the obtained fluid with the juice and sugar. 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

Apricot wine contains digestive enzymes that help to break down food and aid in digestion. This can help to prevent digestive issues and improve bowel health. This recipe makes a 1 gallon batch, If a larger batch is desired, all ingredients will scale proportionately.