Lyme Bay Apricot Wine 75cl

Product Information

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. 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.

When asked to name examples of stone fruit, most people can easily come up with peach, nectarine, plum, apricot and cherry — all members of the genus Prunus. It takes some thought to come up with jujube, olive, mango, sloe, and chokecherry, or damson, greengage, cherry-plum, pluot, plumcot, and aprium (which come from a variety of genera). Almond (Prunus), coconut and most other palms in the genus Arecaceae (including dates) are also drupes. With the exception of the olive, a good wine can be made from each of these fruits. It is the buyers resppnsibility to sell the goods in accordance with the local athoritys regulations 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. 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.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.

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. 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 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. 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.

Making Melon Wine

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. 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. As you embark on this winemaking adventure, you’ll find that the aroma and taste of your homemade apricot wine improve with time, offering an exceptional experience for both novice and experienced winemakers. 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