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. 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.

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. Once you have your apricots, wash them thoroughly and remove the pits. I find that the aroma released when cutting into a ripe apricot is truly heavenly. Transfer the prepared apricots into a fermentation vessel and mash them using a sanitized potato masher or your hands. This process helps release the juices and flavors from the fruit, setting the stage for fermentation. Fermentation 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. Stir 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. Leave the fermentation container for 10-25 days in a dark place with a temperature of 61-86F° / 16-30°C.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.

Salads: A simple green salad dressed with a citrus vinaigrette will help accentuate the fruitiness and lightness of the apricot wine. 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 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 It is the buyers resppnsibility to sell the goods in accordance with the local athoritys regulationsIn 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. 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. 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. 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.

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. Aperitifs are usually light wines or fruit wines. Because if you choose strong alcohol, there is a risk that it will lead to drunkenness, so there is no longer an appetite. Only light wines stimulate the desire to eat and are invigorating afterwards. Seafood: Dishes such as grilled shrimp or seared scallops work well with the wine’s refreshing nature.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.

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. 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. 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 Many wines remind us of stone fruit, or drupes. We say a wine possesses the delicate aromas of sweet plum and apricot, has undertones of ripe peach and nectarine, and finishes with subtle notes of dark cherry. The question is, why settle for these subtle reminders when we can capture the real thing? 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.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.