Many wineries recommend apricot wine to be served with cheeseboards or desserts such as cheesecakes, as the fruit complements the savoury element of the cheese. 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. Blue cheeses: Roquefort or Gorgonzola can offer a slightly surprising but delicious contrast to the fruity notes of apricot wine.

Store the bottled apricot wine in a cool, dark place. Allow the wine to age for at least a few months, or longer if you prefer a more mature, complex flavor. Tasting and Pairing Rửa sạch, tráng bằng nước rồi để khô. Hoặc rửa xong có thể tráng bằng rượu thì không cần chờ bình khô.

It contains a compound called melatonin, which helps to promote relaxation and sleep. This can be particularly helpful for people who struggle with insomnia or other sleep-related issues. After 24 hours have passed you can sprinkle the sachet of yeast onto the surface of the must. Allow fermenting for around a week stirring daily. If you have a hydrometer take a reading just before adding the yeast.

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.

Directions for Apricot Wine Recipe

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. Apricot wine contains digestive enzymes that help to break down food and aid in digestion. This can help to prevent digestive issues and improve bowel health.

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 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. 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. If you want to start an argument, ask a group of farmers which is the best tasting peach (Prunus persica). While it is true that they are all good when ripe, some are pure ambrosia. For absolute reliability, the ageless, freestone Elberta delivers the classic, rich peach flavor everyone knows. (Freestone drupes are those in which the pits are easily separated from the flesh when the fruit is ripe. The opposing term is “clingstone.”) A garden favorite is the medium-sized, freestone Redhaven, a fine-grained, sweet and juicy peach of superior quality. The very large J.H. Hale is an old variety that is still around because it has superb flavor. Another old variety — unattractive compared to modern market hybrids — is Indian Blood, whose creamy white interior has purple and red swirls that tastes of raspberries when still firm but more like floral Muscat when softened by ripeness. But my personal favorite is the white-fleshed and exceptionally flavored Georgia Belle, wrapped in a creamy white skin with red blush.Asian dishes: The fruity and light profile of apricot wine complements the flavors in dishes like sushi rolls, light stir-fries, or Vietnamese fresh spring rolls. c) Buyer will incur legal costs for any overdue monies passed to our insurance company for collection. As a wine enthusiast and hobbyist winemaker, I’ve always been drawn to the unique flavors and aromas that come from experimenting with different fruit wines. Making apricot wine is a delightful process that results in a beautiful, flavorful beverage that is perfect for sipping on a warm summer evening. Let me take you through the steps of crafting your very own batch of apricot wine. Gathering Ingredients Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor. Use half the quantity of water and begin heating in a pan. Stir in the sugar to dissolve and bring to a simmer.