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.

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. 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. 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. Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast. With the growth and globalization of the fruit wine industry in recent years, apricot wine has gained more attention among wine enthusiasts, leading to its increased popularity. This has prompted the development of quality control measures to ensure that apricot wines can compete in the international market.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.

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. As you embark on this winemaking adventure, you’ll find that the aroma and taste of your homemade apricot wine improve with time, offering an exceptional experience for both novice and experienced winemakers. To create bold and exciting flavor combinations, try pairing apricot wine with spicy or Asian cuisine. Leave the fermentation container for 10-25 days in a dark place with a temperature of 61-86F° / 16-30°C. 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

In 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. Before bottling, consider adding potassium sorbate to the wine to prevent any further fermentation and stabilize the flavor.