Apricot wine is a sweet fruit wine made from fresh and dried apricots, sugar, lemon juice and zest, grape tannin, wine yeast, pectic enzyme and a Campden tablet. It can be made anywhere and is often paired with vanilla ice cream.
Apricot wine is a sweet wine made from apricots. It is one of several fruit wines that are an alternative to wines made from grapes. These can also include wines made from pineapples, strawberries and even flowers such as dandelions. Unlike grape wine, there are no particular vineyards nor well-known apricot wine regions. Wine can be made anywhere as long as the producer has access to fresh and dried apricots.
The apricot is a fruit and, like the plum, is a type of prunus. It is a small tree ranging from 18 to 36 feet (6 to 12 meters) in height. Apricots look similar to peaches and are orange-yellow in color with a stone-coated seed in the center.
The apricot grows naturally in the Near East in countries such as Iran and Turkey. It has also been successfully relocated to areas of America such as California and Utah and parts of South Australia.
The exact ingredients and quantities used to make apricot wine vary from bottle to bottle, but there are a number common to any bottle. Apricot wine contains both fresh and dried apricots. Some amount of sugar and/or honey is required to make the wine sweet enough for consumption. It also tends to include lemon juice and lemon zest. In addition, apricot wine needs grape tannin, wine yeast, pectic enzyme and a Campden tablet.
First, fresh apricots are cut and placed in a fermenter. Sugar is added to them, then they are left while the process continues elsewhere. Dried apricots are placed in a boiling mixture of water and honey. This mixture is then poured over the fresh apricots and sugar in the fermenter. The other ingredients, but not the wine yeast, are added to the mix; it is mixed and left for 24 hours.
After this period, the wine yeast is added to the apricot wine mixture and left to ferment for a week. During this time the mixture is often stirred once a day. After a week, the solids or pulp are removed and the mixture is left again for two months to ferment. Usually, it is then bottled and aged for at least six months before being consumed or sold.
Half the fun of trying a new wine is finding the perfect combination of food and wine. The same goes for a good fruit wine like apricot wine. Usually, this depends on the tastes of the taster and a fair amount of trial and error. Apricot wine, like many sweet wines, should be well poured or drunk with a simple vanilla ice cream.
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