Sumo
Well-Known Member
I made a Apricot IPA this weekend. I used one pound of purried Appricots that I added with 10 minutes left in the boil. The smell from the fruit was good and strong.
Once fermentation is done I want to moved it to a secondary and add another 1.5 lbs of dried apricots and let it sit for a few weeks. i am hoping to impart more fruit flavors.
My question is this, how should I prep the fruit? I was thinking of pureeing the apricots in a blender with some greygoose vodka to kill any bugs in them. I was going to let that sit in glass jar over night, put it in the carboy and rack on top of it. Has anyone tried this?
-Sumo
Once fermentation is done I want to moved it to a secondary and add another 1.5 lbs of dried apricots and let it sit for a few weeks. i am hoping to impart more fruit flavors.
My question is this, how should I prep the fruit? I was thinking of pureeing the apricots in a blender with some greygoose vodka to kill any bugs in them. I was going to let that sit in glass jar over night, put it in the carboy and rack on top of it. Has anyone tried this?
-Sumo