I brewed a 10 gallon batch of a Saison this weekend and it is happily fermenting away in my basement in two separate carboys. The yeast is a blended strain that was given to me by a local brewpub and made a wonderfully spicy Saison.
I am going to let 5 gallons ferment plain but I was thinking about adding a fruit to the other carboy. I was thinking maybe apricots.
Any suggestions as to how much to add to the secondary or another suggestion of something to add?