Fermented apricots from Salt Smoke Time: Homesteading and Heritage - Techniques for the Modern Kitchen (page 109) by Will Horowitz and Marisa Dobson

  • spearmint
  • apricots
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  • EYB Comments

    Can substitute bourbon or white wine for barley mead; and stone fruit of your choice, figs, or grapes for apricots. Begin recipe 3 weeks ahead. Requires dehydrator.

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Notes about this recipe

  • Eat Your Books

    Can substitute bourbon or white wine for barley mead; and stone fruit of your choice, figs, or grapes for apricots. Begin recipe 3 weeks ahead. Requires dehydrator.

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