Prickly Pear Cactus fruit (las tunas)
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Out running one morning with the Vizsla and Wiem I saw a huge prickly pear cactus. I went back after work with tongs and a bag. I collected a lot of very ripe prickly pear fruit. Carefully, I removed the skin and juiced the remaining fruit. I've got about 5 cups of fruit. A friend told me that pectin is very low as she did a pectin test previously. My question is should I cook the juice first to sanitize it or just dump it into the secondary fermentation? If pectin is low will it hurt to cook it? I don't care if the beer is a little hazy but I'd like for a slight bit of the flavour to come through along with that brilliant colour. Any advice or suggestions are greatly appreciated. Oh, the beer is a Pilsner with mild hopping but should end up around 6% ABV.
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runhard, trainhard, raceEZ
Jeffrey
keg 1-Graham Sander's Tropical Flower Wit
keg 2-Yooper's Fat Sam - I highly recommend it
keg 3-Yooper's Fat Tire
keg 4-XXX Stout
keg 5-empty
Fermenter #1-Graham Sander's Tropical Flower Wit
Fermenter #2-empty
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