croweater wrote:good job , I didn't even think of that mob jeez they have some shit don't they
croweater wrote:hope ya got on to this , just thinking did ya clean anything with vinegar if ya got mother of vinegar (ascetic acid bacteria) in there you might even be on the way to making some nice fruit vinegar . Something yad want to put a stop to quick , let us know what ya pH on this is
WineGlass wrote:"he who makes no mistakes, makes nothing", quote from my dad.
Maybe a good week or two, theres not a great deal for the yeast to run with, and it needs to muliply so it takes a while. As I said, I have never tried apricots, so might be different. Just try and keep an eye on the temp.
Then if you put it back on the pulp, allow 2 weeks extra. More wont hurt.
If you got some unused 20 litre buckets, you could run a few side by side ferments, and see what suits you best. Some steeped then mashed, some with sugar, some without, some with some spices (cinamon, chilli, cloves, pepper, all at once, or to taste), differnt cultivars,all sorts of stuff. But you could find something special to fill the 44 with. Sorry mate, I'm just thinking of what I'd do with an orchard full of apricots.
You could even try some pantie dropper style. With your bubbler you could make some real high proof apricot spirit, then let it steep on some aprict halfs for a week or 2, drain and reserve, then cover the fruit with sugar, leave until it syrups, then add the syrup to the reserved apricot spirit. You might be able to get 2 or 3 more sugarings over the fruit before it runs out. Keep adding what you get. Apricot liquer. :happy-partydance:
Edit,; dont forget to dilute it
crow wrote:don't sweat it , run through that bubbler this will be some top brandy :handgestures-thumbupleft:
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