Hello Everyone,
I'm making an apricot ale:
6 lb malt extract
3/4 oz Columbus hops
3/4 oz mystery hops (cleaning out my icebox)
#1007 German Ale yeast
5 gallons water
After the primary fermentation and racking, I want to add a couple pounds of
apricots to the carboy and let it sit for a week or two, then rack again,
wait a week, and bottle or keg.
Fresh apricots are of course preferable, but if I use dried apricots, will
the sulphur dioxide with which they were preserved have any effect on
fermentation? i.e. Will it kill my yeast? Is there any way to remove or
denature the sulphur dioxide? (Boiling the fruit ahead of time, perhaps?)
Many Thanks,
Bill