i have made wine from dried (sulphured) apricots. it appears to have finished fermenting but when i giv the demijohn a shake it is releasing loads of h2s gas.this was not there in the initial few weeks of fermentation. could the sulphur dioxide used as a preservative have caused this? as far as i was aware, using sulphured dried fruit just meant u could omit the campden tab at the start. is this wine salvagable? thanks
dried apricot wine is stinking!
Mar 30, 2006
1 Replies
It is probabally a combination of factors that lead to it.
You can get rid of it by rack> i have made wine from dried (sulphured) apricots. it appears to have
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