The Brickyard
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Hi there,
I've recently decided to make an apricot flavored beer and place fresh apricots into my 300 liter fermenter. I'm currently in China, and apricots are difficult to come by. I've had to resort to ordering them online. I've received my shipment, but soon discovered that half of them were ripe while some still needed time to mature. I waited as long as i could for all of them to mature and decided to freeze them. Last night i pulse pureed them and threw in some campden tablets to kill off any wild yeasts and pathogens. Tasting the puree, i realized that it was a little sour due to some of the less than ripe apricots. Since I've never worked with fruits in beer before, I'm afraid that the sour profile will be predominant, which is not what I'm going for. My malts are a pilsner/wheat malt. Any thoughts? Does the sourness of apricots remain, or dissipate? BTW, the beer finished fermenting, and has been conditioning at 2 degrees for the last two weeks.
I've recently decided to make an apricot flavored beer and place fresh apricots into my 300 liter fermenter. I'm currently in China, and apricots are difficult to come by. I've had to resort to ordering them online. I've received my shipment, but soon discovered that half of them were ripe while some still needed time to mature. I waited as long as i could for all of them to mature and decided to freeze them. Last night i pulse pureed them and threw in some campden tablets to kill off any wild yeasts and pathogens. Tasting the puree, i realized that it was a little sour due to some of the less than ripe apricots. Since I've never worked with fruits in beer before, I'm afraid that the sour profile will be predominant, which is not what I'm going for. My malts are a pilsner/wheat malt. Any thoughts? Does the sourness of apricots remain, or dissipate? BTW, the beer finished fermenting, and has been conditioning at 2 degrees for the last two weeks.