Quick question,
I have added frozen sour cherries and riesling grapes with great success in the past in secondary. Usually a good month after fermentation is completed.
I saw canned apricot and mango at the grocery the other day. There are no artificial flavors or preventives added except citric acid. I wonder if I should use these or stay away because of the citric acid... what do you think?
I have added frozen sour cherries and riesling grapes with great success in the past in secondary. Usually a good month after fermentation is completed.
I saw canned apricot and mango at the grocery the other day. There are no artificial flavors or preventives added except citric acid. I wonder if I should use these or stay away because of the citric acid... what do you think?