Lyme Bay Apricot Wine 75cl

Product Information

During the fermentation process of apricot wine, yeast converts reducing sugars into alcohol. This process is carefully monitored through indicators such as pH, soluble solids content, total sugars, and total acidity. Ensuring the proper balance of these factors is key to producing a delicious and high-quality apricot wine. Basic Ingredients and Equipment Ingredients Taste the wine and adjust its sweetness, acidity, or other characteristics as desired. You may also include additional spices or flavorings at this stage. Remove stones and brown spots from fruit and crush. Put into primary fermenter and add enough warm water to make one or five gallons. Add all other ingredients EXCEPT wine yeast, cover and let stand for 24 hours, stirring 3 - 4 times. If you want to start an argument, ask a group of farmers which is the best tasting peach (Prunus persica). While it is true that they are all good when ripe, some are pure ambrosia. For absolute reliability, the ageless, freestone Elberta delivers the classic, rich peach flavor everyone knows. (Freestone drupes are those in which the pits are easily separated from the flesh when the fruit is ripe. The opposing term is “clingstone.”) A garden favorite is the medium-sized, freestone Redhaven, a fine-grained, sweet and juicy peach of superior quality. The very large J.H. Hale is an old variety that is still around because it has superb flavor. Another old variety — unattractive compared to modern market hybrids — is Indian Blood, whose creamy white interior has purple and red swirls that tastes of raspberries when still firm but more like floral Muscat when softened by ripeness. But my personal favorite is the white-fleshed and exceptionally flavored Georgia Belle, wrapped in a creamy white skin with red blush. Wipe the fruits with a dry cloth, remove the pits. Peels should be left because in many ways they determine the color and aroma of the wine.

Spicy dishes: The sweet characteristics of apricot wine can help balance the heat in spicy dishes like Thai curry or spicy Szechuan cuisine. 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. Once the waiting period is complete, sprinkle wine yeast over the surface of the juice. Replace the cloth cover, and allow fermentation to begin. Fermentation Process

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. Ripe apricots: Depending on the desired sweetness and strength of the wine, you’ll need around 4 to 6 pounds of apricots. 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 Siphon the wine into sanitized bottles, avoiding any remaining sediment. Seal the bottles with cork or other appropriate closures.

Pour the fermented apricot juice from the sediment. Squeeze the pulp through cheesecloth and mix the obtained fluid with the juice and sugar. 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. 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.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 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.

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. 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 concept of aperitifs first appeared in France. Accordingly, the meaning of aperitif is understood as one or more drinks served before a meal for the purpose of increasing appetite, awakening the taste buds, and improving the activity of the salivary glands and the digestive process. Some countries around the world attach great importance to aperitif drinks. Especially in France, every year there is a holiday named “Aperitif Day,” which is celebrated on the first Thursday of June. Risk of damage to the goods shall pass to the Buyer after acceptance of the delivery and upon collection. 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.With the growth and globalization of the fruit wine industry in recent years, apricot wine has gained more attention among wine enthusiasts, leading to its increased popularity. This has prompted the development of quality control measures to ensure that apricot wines can compete in the international market. 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. Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor. Wine yeast: Specifically designed for fermentation, select a wine yeast suitable for your desired outcome. Equipment

Combine all ingredients except yeast in fermenter. Stir to dissolve sugar, cover and store between 65-70 degrees for 24 hours. Many wines remind us of stone fruit, or drupes. We say a wine possesses the delicate aromas of sweet plum and apricot, has undertones of ripe peach and nectarine, and finishes with subtle notes of dark cherry. The question is, why settle for these subtle reminders when we can capture the real thing? Once thought to be a natural cross between peach and plum, most botanists now accept the nectarine (Prunus persica) as a natural variant of the peach that went its own way. Think of it as a thin-skinned peach without fuzz. It is difficult to name one variety that outshines the rest, but here are four with superior flavors for winemaking. The bright red, freestone Independence has firm yellow flesh that is richly flavored, tangy and sweet and considered one of the very best nectarines. The large, red-skinned, freestone Merricrest also has yellow flesh and a rich, tangy flavor. The deep red, freestone Redgold has firm, golden flesh with a rich, satisfying flavor. The red-blushed White Freestone has white flesh of excellent, sweet, juicy flavor and creamy texture and a joy to make wine with. But perhaps the best nectarine ever (in my humble opinion) is the freestone Snowqueen, a very large, light skin with a hint of russet blush, white flesh, juicy beyond your dreams and very finely textured. But in truth, any ripe nectarine will make good wine. If you want to make this plum wine but don’t have any trees nearby then you can buy plums in. I would recommend you still wait until the fruit is in season rather than buying imported fruit. British fruit when in season tends to have a slightly fuller flavour and because they aren’t travelling as far the plums will be riper and have higher sugar content. Preparing Plums For Wine Making Salads: A simple green salad dressed with a citrus vinaigrette will help accentuate the fruitiness and lightness of the apricot wine.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. 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. Whichever peach you select, wash gently in a mild bleach solution (1 part bleach to 40 parts water) to remove dust, wild yeast and bacteria and anything that may have been sprayed on the fruit. Rinse thoroughly twice to remove all traces of the bleach and pat dry. Halve and destone the fruit, cutting out any brown spots. Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture. Add water to equal the batch to 5 gallons. Then add 5 Campden Tablets. They should be crushed up before adding. Do not add the wine yeast at this point in the process. Adding the wine yeast at the same time you add the Campden Tablets will only result in destroying the yeast. 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.