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Old 08-11-2010, 05:35 AM   #1
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Default prickly pear wine

I live in Las Vegas and people have landscaped every where with prickly pear cacti. I found some recipes for prickly pear wine, but was wondering how it tastes. Has any one ever had/drank/made prickly pear wine?

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Old 08-12-2010, 08:31 PM   #2
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Hmmm! no replies yet? Thing is if I make this I'll tie up a 6.5 gallon carboy for like a year so it better be really good other wise what's the point.

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Old 08-12-2010, 11:06 PM   #3
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Well... I'm making a prickly pear mead right now and I would say it tastes like a sweet cactus. It is a OK taste IMHO but I'm not sure if you would want to tie up your large carboy. Maybe you should pick one and taste it first?

Best of luck.

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Old 08-13-2010, 02:03 AM   #4
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IMHO prickly pear tastes awesome! Fresh and Sweet. Prickly pear mead huh? What does the recipe look like?

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Old 08-13-2010, 07:39 PM   #5
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I decided to do a 2 gallon batch (got a new 2 gallon brew bucket). I cleaning and boiled 5 lbs of pears and added 3.75 lbs of wildflower honey. The SG is 1.070 approx. 10% ABV. I pitched a pack of Montrachet wine yeast and nutrient/energizer. Fermentation has stopped after a week. I'm gonna add 2 cups of sugar soon and once it finishes up I'll be adding another 5lbs of pears when I rack it to the secondaries.

I keep you posted.

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Old 10-17-2010, 05:39 AM   #6
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how's your mead looking?

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Old 10-20-2010, 08:22 PM   #7
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I'm currently making my third batch of Prickly Pear mead. The pulp from the pears can take a while to break down and for the mead to clarify, but it will clarify eventually. I highly recommend adding some pectic enzyme at the start of fermentation.

My first batch was made with Prickly pear preserves and was spectacular. My second batch I used actual Prickly Pears, but boiled the pulp too long. I went by the time listed on the recipe and not my gut. This resulted in a loss of all the spectacular color of the pear and the bulk of the fruity prickly pear flavor. The point of the boiling was to break down some of the gelatinous goo that makes up a prickly pear.

In the most recent batch I skinned and then juiced the prickly pears instead of mashing them with a potato masher. The juice went straight into the carboy with the honey, while the pulp got boiled long enough to sanitize it. As a result I have a LOT of prickly pear flavor and the color is a spectacular dark red. My two year old son confuses it with the beet wine I have in another carboy.

This is spectacular stuff and even the batch that lost most it's color was so good my wife was OK with me making another 3 gallon batch for submitting to competitions.

As a final note, mesquite honey is a natural pairing for prickly pears in making mead. It also helps that mesquite honey is about $2.90 a pound at Trader Joe's when in season.

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Old 10-22-2010, 05:01 AM   #8
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Awesome thanks for the post!

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Old 01-13-2011, 02:51 AM   #9
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I bottle my batch a little while ago and I must say it is quite good! Of course it needs to age to smooth out but it did turn out quite sweet with a very pleasent taste. The cactus flavor I mentioned earlier has pretty much disappeared.

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Old 06-25-2011, 09:31 PM   #10
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I know this is an old thread how is the wine going?

Also how many times did you have to rack?

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