Lyme Bay Apricot Wine 75cl

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Lyme Bay Apricot Wine 75cl

Lyme Bay Apricot Wine 75cl

RRP: £99
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Add the tannin, yeast nutrient and Campden tablet and mix thoroughly, leave the wine must to sit overnight or for at least 24 hours. If you which take a hydrometer reading at this point to confirm the gravity. 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 Wine yeast: Specifically designed for fermentation, select a wine yeast suitable for your desired outcome. Equipment 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.

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. 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. 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 RecipeWine Yeast (In case fermentation does not start naturally, not enough wild yeast found on Apricots) to 1.5 Kilos of Fresh Apricots. These should be fresh if possible. Cleaned thoroughly then cut in small pieces and boil in a pan of water (3.7 litres you can do it in two pans if you don’t have one large enough) with Ginger (smash with a rolling pin) Cloves (cloves and Ginger are optional) and simmer for about 20 mins. The Apricots should be tender (but not mushy) and leave them to cool in the water (20 to25C). Add the teaspoon of Pectolase and stir. Leave for

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 contains vitamins and minerals that help to boost the immune system. This can help to prevent infections and illnesses and keep the body healthy. In apricot wine, there are ingredients and nutrients from apricots. The sweet and sour flavor, in particular, will help increase appetite and stimulate digestion. Speaking of which, many people will wonder: Does apricot wine seem like a kind of juice? Not really. Essentially a type of wine, apricot wine also has a moderately spicy flavor, bringing a feeling of lightness, relaxation, and being very “chill.” Various combinations 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.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. In addition to the nutritional benefits, fruit wines like apricot wine can add variety to your wine collection and be a delightful surprise for your taste buds. They often have a sweet and fruity flavor, making them a nice alternative to more traditional red or white wines. One of the main aspects that make apricot wine unique is the inclusion of the fruit’s skin in the winemaking process. The skins add depth and complexity to the wine’s color and aroma, adding a distinctive touch that sets it apart from other fruit wines. History of Apricot Wine

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. Risk of damage to the goods shall pass to the Buyer after acceptance of the delivery and upon collection. 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. 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. 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.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. Apricots do seem to get softer and juicer if left in the fruit bowl for a while but never seem to achieve the sweetness of tree ripened apricots.

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