Dried apricots gone wrong

[etrain666]

I added a pound of dried apricots to a Belgian red ale with wyeast Belgian Ardennes post ferment at 68 degrees. Fermentation kicked back up. Now, tasting it one week later, it has gone from a malty rich beer to pure booze and nail polish.

What happened? Could the fruit have that much sugar? I did soak it in vodka to sanatize, but did not add the vodka.


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[VonRunkel]

That is a possibility.

Just put it in the back closet for a month or so and see how well it mellows.