Lyme Bay Apricot Wine 75cl

Product Information

Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor. 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. 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. Seafood: Dishes such as grilled shrimp or seared scallops work well with the wine’s refreshing nature. 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.

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 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. To start, you’ll need a hefty amount of fresh apricots. I recommend sourcing them from a local orchard or farmer’s market for the best quality. Additionally, you’ll need granulated sugar, wine yeast, and a Campden tablet to sterilize your equipment. It’s crucial to use good quality ingredients to produce a stellar wine. Preparation 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.Plum trees are pretty common in the UK and more often than not, if you have a plum tree in your garden, you will have a glut around the end of August or September. Plum trees can be really productive and you only really need around 1.5 – 2kg per gallon of plum wine so you will have more than enough. 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. 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.

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.

Add tannin, yeast nutrient, and Campden tablets to the fermenter, then mix thoroughly. Cover the fermenter with a clean cloth and wait 24 hours to let the Campden tablets sterilize the juice.