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Old 07-28-2012, 11:04 PM   #1
Jul 2012
Seattle, WA
Posts: 1

Hi all,

I started this beer a couple weeks ago, and added five pounds of apricots five days in the fermentation. Before adding them to primary, I let them soak in Starsan for twenty minutes. Its been a week since I added the apricots, and it looks like there may be mold on them. The gravity is down to 1.013 from 1.068. The beer tastes good, though it is very lactic. I can't tell if the white stuff of the apricots is mold or just yeast, or perhaps just the way apricots look when they soak in beer for a week. Anyone have any experience here? Is this safe to drink?
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Old 07-28-2012, 11:18 PM   #2
Dec 2010
Langley, BC
Posts: 934
Liked 24 Times on 23 Posts

Looks to me like the "mold" is growing on the parts of the apricots outside of the liquid, which probably means that it won't grow in beer. Do you see any powdery spores, or just a white mycelium webbing covering the apricots?

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Old 07-29-2012, 01:04 AM   #3
Jul 2011
Windsor, CT
Posts: 306
Liked 10 Times on 10 Posts

In the future I would remove the skins and the pits and purée I you should get a lot more out of the fruit that way I would think

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Old 07-29-2012, 01:22 AM   #4
May 2012
Wash, DC
Posts: 1,236
Liked 161 Times on 124 Posts

soaking them in starsan is gross.

can't say what the white stuff is but I would stay positive and imagine it is yeast.

don't know what lactic tastes like.

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Old 07-29-2012, 01:26 AM   #5
Mar 2012
spokane, wa
Posts: 1,971
Liked 242 Times on 183 Posts

Originally Posted by iambeer View Post
soaking them in starsan is gross.
not gross, but pointless, the PH is going to rise over time and do nothing.
when fruit caps its out of the alcohol and is a perfect media for mold.
A carboy is better for this because of the small surface area exposed.

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Old 07-29-2012, 04:32 AM   #6
libeerty's Avatar
Jul 2012
Posts: 494
Liked 102 Times on 68 Posts

If it's mold, it should grow. I think it's probably fine. But keep an eye on it. If it grows, be cautious. If it doesn't, drink the beer, don't eat the fruit.
Tried to keep up with this signature, but just couldn't.

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