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Old 02-06-2013, 05:14 AM   #11
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Originally Posted by Unferth View Post
Would you still want to pre soak them in Camden tabs? They would be rehydrated fruit then, no?
Most dried fruit already had a healthy dose of sodium metabisulfite to preserve color...so the campden soak has been done for you.

Drank too much?...Is that a thing?
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Old 08-07-2013, 06:52 PM   #12
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Okay - so I've got unlimited access to peaches & apricots.

I could certainly dry them and then later rehydrate them and make a wine. What are the pros/cons to said process rather than just making the wine to begin with from fresh fruit? I can see dehydration as a storage technique - but so is wine-in-the-bottle. Confused - thanks for the help.
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