I used 2lbs of dried cantaloupe (pulverized). The fermentation was far more vigorous than I have seen before. As a matter of fact, I observed what i would consider to be the most exothermic fermentation I have ever seen. Ambient temperature was 65 and in a period of eight hours the fermentation temperature went from 72F to 78F. I kinda freaked me out. The recipe was like this:
6lbs Organic Wheat Malt
6lbs Organic Maris Otter
2lbs Pulverized Candied Cantaloupe (30 minutes boil)
2 oz. Tettnang
Burton Ale starter.
The qort was quite good but we'll see how it turns out with the sulfur and all. The thing is I'm not exactly sure that the cantaloupe was sulfured but as far as I can tell Burton is not supposed to produce much sulfur so the only thing I can assume was that the cantaloupe was sulfured.