13,592
edits
Changes
specific notes on using apples
===Specific notes on select fruit varieties===
* Apples - Orchard apples often contain interesting wild yeasts and bacteria, and can be added directly after shopping to secondary; do not pasteurize or freeze for maximum microbial potential <ref name="aiden_apples"></ref>.
* Apricots - Apricot pits contain a cyanide precursor, though unpitted apricots, and sometimes exclusively the pits (e.g Cascade Noyaux) are used with success in beer. This would suggest that the amount of cyanide in pits is likely low enough to be ok <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1173863112641901/ MTF conversation about cyanide in stones]</ref>, and that the pits may add a certain character that some brewers desire. If you are concerned about it, then do not use apricot pits. Cantillon reports limiting the contact time of their lambic with apricots for 8 weeks, otherwise the beer becomes too acidic. This may be due to microbes living on the apricot skins and is likely not due to acids in the apricots themselves. Cantillon uses 2/3 pitted and 1/3 unpitted apricots <ref name="sigesmund"></ref>.
* Autumn Olive - This is a shrub producing small tart fruits native to Asia and found naturalized in eastern US (though it is considered invasive).