Priemus
Well-Known Member
- Joined
- Aug 26, 2009
- Messages
- 448
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Hi, was planning to make an Apricot wheat last weekend, fortunatly my grain "didnt" arrive as planned
Problem is that I was planning on using some preserved Apricots (semi dried) rehydrating them, bledning them, heating them, then adding to the fermenter.
I read in forums a few threads about the possible problem with Sulfer dioxide causing problems with the beer, lots of people that did it and were worried, but noone came back to the threads and said what happened in the end.
Did it need more time fermenting?
Did the S02 kill the yeast?
Did it taste like farts?
Im interested to know whats going on with that before I possibly ruin a batch of beer
so, whats the deal? bad thing to put in beer?
Problem is that I was planning on using some preserved Apricots (semi dried) rehydrating them, bledning them, heating them, then adding to the fermenter.
I read in forums a few threads about the possible problem with Sulfer dioxide causing problems with the beer, lots of people that did it and were worried, but noone came back to the threads and said what happened in the end.
Did it need more time fermenting?
Did the S02 kill the yeast?
Did it taste like farts?
Im interested to know whats going on with that before I possibly ruin a batch of beer
so, whats the deal? bad thing to put in beer?