tedpoppke
Junior
- Joined
- Nov 29, 2011
- Messages
- 6
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Hi,
I'm looking ahead to next summer and access to fruit from a Siberian Apricot.
www dot fruitipedia dot com / siberian_apricot_prunus_sibrica dot htm
Any experience using this small fruit for making a fruit wine? This is smaller and tarter than the commonly seen apricots.
I'm new to brewing and understand that wines should be fermented to completion and then sweetened later. My wife has sulfite allergy issues and I plan on leaving the wine as a dry wine or maybe adding some sugar at bottling to make it sparkling.
Thanks,
Ted
I'm looking ahead to next summer and access to fruit from a Siberian Apricot.
www dot fruitipedia dot com / siberian_apricot_prunus_sibrica dot htm
Any experience using this small fruit for making a fruit wine? This is smaller and tarter than the commonly seen apricots.
I'm new to brewing and understand that wines should be fermented to completion and then sweetened later. My wife has sulfite allergy issues and I plan on leaving the wine as a dry wine or maybe adding some sugar at bottling to make it sparkling.
Thanks,
Ted