Dried apricots

[udiraz]

Hi Guys.
Recently I got a little treasure from a good friend - 55KG (~120 lbs) of dried apricots.
I thought about putting it in a barrel and add water and yeast (optional) to ferment, without adding sugar.

On the package it says 60% carbohydrates (60g for 100g serving), of which 30% sugars, and 3.5%dietary fibers.

So, for calculating the amount of water to add in order to get to approximately 20-25 brix, should I consider the 60% carbohydrates (minus the dietary fibers), or 30% sugars ?
Do the yeast consume only the sugars or also the other carbohydrates ?

And in general, what would you do with this little treasure ?


Thank you very much guys,
Udi.

[NZChris]

Have they been treated with sulfur dioxide?

[udiraz]

Hi Chris

I have no idea.
I think they are not because of the relatively dark colour. I know that they ferment well. I saw it in my friend's house...
Thanks !

[still_stirrin]

Do they look like this?

B91A2F6E-9112-479E-97E2-CAEABABE6227.jpeg

This is the label:

[still_stirrin]

Notice the list of preservatives on the label.
ss

[NZChris]

If they ferment well, the preservatives aren't a problem.

The SO2 may cause you a problem as it smells like rotten eggs and comes over with the distillate. Double distilling with an all copper boiler, vapor path and condenser might help a bit. My way of dealing with it is to not ferment anything with SO2 for distilling.

[jonnys_spirit]

I’ve ised apricots in wine before and the non-so2 ones are the ones you want. SO2 profects avainst oxidation sonthe ones without are basically “not preserved” and much darker. If Potassium Sorbate is a preservative then that prevents teast from reproducing so not particularly useful fkr fermentation.

Cheers!
-jonny

[udiraz]

Thanks guys.
Well, I looked again, and it is the sulphured version.
However, a good friend did succeed in fermenting them (without adding yeast - just wild yeast), so it will definitely not prevent fermentation.
I don't know about the sulphur itself - how hard it will be to get rid of it with copper (I have an all-copper alembic still).

What do you think about adding pektinase, or AMG Enzyme to achieve higher sugar levels ?

Thanks !

[MDH]

The amount of sulfur is negligible, as well as sorbate. Dried apricots have a naturally low water-activity level and are shelf stable - the added preservatives serve only as a form of long term stability since the sugars within the fruit are hygroscopic and will gradually absorb water from the air once the package is opened.

During fermentation, the little sulfite that is there will be offgassed with the CO2 produced.

My advice would be to go below 20-25 brix and aim for 18. If you are thinking of using wild yeast, first perform a pH check and ensure it is below 4.2. But because of the negligible amount of sulfite and sorbate, I would stick with a domesticated strain, such as 71B or Cote de Blanc, and use a larger sized pitch of it (make a starter first if necessary).

[udiraz]

Thanks MDH !

I am thinking about adding yeast, and not wild yeast only. last time I used lalvine - both 1116 and 1118 on apple cider that was distilled. both worked well. I am thinking about using them again, if I can get some.

What do you think about using pectinase or AMG enzymes to gain more sugars ? will that even work ?

How would you do the process all in all ? I have never used dry fruits or apricots.

Thanks again.

[udiraz]

Hi Guys.
An update - yesterday I started fermenting the apricots.

I washed them well, put in a fermenter with filtered water, stirred it well with paint mixer connected to drill hammer.
Them I put some hydrated 1118 yeast.

Looked today, and it was fermenting like a jacuzzi !
Not a sign that the sulphur affected anything.
I put about 30-40 litres for about 18 KG of apricots - what do you think about this ratio ?
My calculation, according to sugar content of 30% in the apricots, that it should reach about 18 or a little less brix.

I will update more when I will proceed with distilling.
Thanks guys !

[The Baker]

Save some apricots to make an apricot flavoured drink. Soak the cots in alcohol.
Maybe an apricot liqueur too.
Geoff