While skimming through Michael Tonsmeire’s recipe page, I noticed that this recipe was one of his favorite sours. This was actually my first attempt at a mixed fermentation beer. It ended up turning out amazing!
I fermented the wort for about 6-7 months and then split it three ways. A few 750 ml bottles of “straight-up”, about 3 gallons refermented with whole apricots, and 1 gallon refermented with frozen tart cherries.
The apricot version is my favorite! Check out the post I wrote on this Honey Wheat Sour.