Search the Community

Showing results for tags 'aprricots'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Terms of Service for Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Speakeasy
  • Producing Product
    • Equipment
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive
  • Career
    • Help Wanted
    • Job Wanted
    • Business Opportunities

Calendars

  • Community Calendar

Categories

There are no results to display.

Blogs

  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Categories

  • Articles
    • Forum Integration
    • Frontpage
  • Pages
  • Miscellaneous
    • Databases
    • Templates
    • Media

Categories

  • New Features
  • Other

Found 1 result

  1. Colorado is having a bumper apricot year, so it is only fitting that I utilize this fabulous fruit by making an aged brandy or eau de vie. I'm wondering if anyone is willing to share their experience with fermenting raw vs. cooking for 30 mins prior to fermentation and (if going raw) the effectiveness of wild yeast, as my first 53 gallon barrel took off immediately after picking. I was planning on using a Nouveaux Fermentis champagne yeast but it is already very active. Thanks for any input. CB