Nightshade
Well-Known Member
Putting together a recipe for an apricot IPA and had a couple questions about using them.
*Using canned I am gathering preference is to drain, rinse then heat to 160 and hold for 10 minutes to "pasteurize". Am I correct on this aspect?
*I have also read mixed responses of people adding during primary and others during secondary, is this more a preferential thing? Pros and cons of either?
*I remember reading that apricot is actually not preferential (can't locate the info right now) but another fruit is actually used that gives off a more "peach flavor" than using actual peaches, myth or truth?
*What is an average lb:gal ratio to start with?
I have done a lot of searching and finding limited responses in these areas dealing specifically with this type of fruit (Peaches/Nectarines/Apricots)
Keep in mind I will not use extract so this is not a valid suggestion.
*Using canned I am gathering preference is to drain, rinse then heat to 160 and hold for 10 minutes to "pasteurize". Am I correct on this aspect?
*I have also read mixed responses of people adding during primary and others during secondary, is this more a preferential thing? Pros and cons of either?
*I remember reading that apricot is actually not preferential (can't locate the info right now) but another fruit is actually used that gives off a more "peach flavor" than using actual peaches, myth or truth?
*What is an average lb:gal ratio to start with?
I have done a lot of searching and finding limited responses in these areas dealing specifically with this type of fruit (Peaches/Nectarines/Apricots)
Keep in mind I will not use extract so this is not a valid suggestion.