Lyme Bay Apricot Wine 75cl

Product Information

Taste the wine and adjust its sweetness, acidity, or other characteristics as desired. You may also include additional spices or flavorings at this stage.

Water: You’ll need enough water to create a gallon of must. This amount can vary depending on the size of the apricots and how much juice they produce. 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. 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. 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. Siphon the wine into sanitized bottles, avoiding any remaining sediment. Seal the bottles with cork or other appropriate closures.

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. Ripe apricots: Depending on the desired sweetness and strength of the wine, you’ll need around 4 to 6 pounds of apricots. 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.

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. Popular apricot wines include Lyme Bay’s offering which is ideal for pairing with desserts or cheeses and Celteg Wines’ Welsh apricot wine, ideal for summer evenings.

Tasting and Pairing

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. 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 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 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. It is the buyers resppnsibility to sell the goods in accordance with the local athoritys regulations

Risk of damage to the goods shall pass to the Buyer after acceptance of the delivery and upon collection. Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.Apricot wine is a type of fruit wine made from fresh apricots. It offers a unique taste and aroma that many people find appealing. In this section, you will learn about the benefits and considerations of apricot wine. Blue cheeses: Roquefort or Gorgonzola can offer a slightly surprising but delicious contrast to the fruity notes of apricot wine. 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. You’ll discover a juicy, smooth, and refreshing sensation when tasting apricot wine. The wine’s fruity profile highlights the delicate apricot flavors, with a hint of sweetness that perfectly balances the acidity. Let’s look at some excellent pairing options to enhance your apricot wine experience.

Begin by prepping your apricots. Clean them, remove the pits, and chop them into small cubes. Leave the peels on, as they contribute to the wine’s color and aroma. Rượu Mơ Tây Bắc Apricot wine có nồng độ còn chỉ 15%; nên chị em phụ nữ có thể uống một chút cũng không lo lắng. Đồng thời có được những khoảnh khắc cực kỳ lý thú. Giá bán một chai rượu Apricot wine 300ml chỉ 140.000 đồng. Đặc điểm của rượu Mơ Tây Bắc Apricot wine 300ml 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. Add water, preferably warm (77-86F° / 25-30°C) and stir it thoroughly. Make sure it’s not too hot, nor too cold, so that we do not kill any yeast that are inside.

Making Melon Wine

During the wine making process, it is very important to keep fermentation temperatures stable between 70-75 degrees F. Getting the fermentation too cool could result in the fermentation stopping before all the alcohol is made. Getting the fermentation too warm could result in off-flavors in the wine. Wine yeast: Specifically designed for fermentation, select a wine yeast suitable for your desired outcome. Equipment 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 Apricot wine pairs well with a variety of foods, including light salads, fish, and poultry dishes. It also pairs well with spicy foods, as the sweetness of the wine can help to balance out the heat.