Question about fermenting dried fruit treated with sulfur dioxide

[Dan O]

I'm fairly certain I remember reading that fruit (dried or otherwise) that has been treated with sulfur dioxide should NOT be used to ferment with. I saw this bag of fruit medly ( while hunting for dried, unsulfured, unsweetened apricots) that sounds like it would make for an interesting melomel, but, the sulfur dioxide makes me second guess getting it. Either way, the fruit combo would be a crazy tasting mead, IMO.
Of course, now that I already posted this, I realize it has oil on the fruit, so, it it good for only cooking & snacking on.....not for fermenting.

Thanks, in advance, to anyone who chimes in.

 

[user 345860]

I'm fairly certain I remember reading that fruit (dried or otherwise) that has been treated with sulfur dioxide should NOT be used to ferment with. I saw this bag of fruit medly ( while hunting for dried, unsulfured, unsweetened apricots) that sounds like it would make for an interesting melomel, but, the sulfur dioxide makes me second guess getting it. Either way, the fruit combo would be a crazy tasting mead, IMO.
Of course, now that I already posted this, I realize it has oil on the fruit, so, it it good for only cooking & snacking on.....not for fermenting.

Thanks, in advance, to anyone who chimes in.

I had this question too, though this post is old. I make a curried sauerkraut w/ raisins and those have sulfur dioxide added. It turns out great everytime regardless, but it's a minimal amt of sulfured fruit: only 40 grams/1600 grams.

 

[MightyMosin]

While I don't know a definitive answer, I guess it comes down to how much there is present and how much of that SO2 is free vs bound.

 

[CKuhns]

Used in secondary near the end of the ferment for flavor. Not an issue at all.

I wouldnt be too concerned in primary if using a starter and or adding after a very vigorous ferment was under way.