Lyme Bay Apricot Wine 75cl

Product Information

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.

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. Spicy dishes: The sweet characteristics of apricot wine can help balance the heat in spicy dishes like Thai curry or spicy Szechuan cuisine.Blue cheeses: Roquefort or Gorgonzola can offer a slightly surprising but delicious contrast to the fruity notes of apricot wine. 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 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. 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.

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. 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. 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. 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. It is the buyers resppnsibility to sell the goods in accordance with the local athoritys regulationsStir 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. To create bold and exciting flavor combinations, try pairing apricot wine with spicy or Asian cuisine. Rửa sạch, tráng bằng nước rồi để khô. Hoặc rửa xong có thể tráng bằng rượu thì không cần chờ bình khô. 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.

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. As we all know, aperitifs are designed to be consumed before a meal to “lift the mood” of the drinker with the help of a light and relaxing drink. Apricot wine, with its low alcohol content, cool aroma, and sweet aftertaste, is the ideal aperitif before every meal.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. 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. 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. 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. Preservative free apricots will be a little browner but much better for including in a wine. They won’t interfere with the yeast and fermentation but add all the flavour and sugar we want. Apricot Wine Recipe

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 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.Combine all ingredients except yeast in fermenter. Stir to dissolve sugar, cover and store between 65-70 degrees for 24 hours. In modern times, apricot wine is most commonly produced in regions where apricots are abundant, such as France, Spain, and the United States. It is often made using traditional winemaking methods and can be aged in oak barrels to enhance its flavour and complexity. 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 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. 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.