Originally Posted by Mike-H
The mead was the recipe for Papazian's "Prickly pear cactus mead". I have that damn book & recipe somewhere but cant find it.
A quick web search brought up 8-10 hits on this. I don't think the sherry wine yeast is still available, but I know Red Star used to make it. Also, with an ending gravity of 1.050, this is some pretty sweet **** and it's no wonder you can't find a commercial equivalent. I doubt I've ever tasted a commercial mead this sweet! Also, there's no wonder there was "legs" on the glass you tried. Residual sweetness is a main contributor to legs and I doubt the sherry yeast could produce 18% mead, as evidenced by Papazian's FG, though I could be wrong.
This is Dave Spaulding's version that won the grand prize at the 1986 Arizona State Fair.
* 20 pounds, Mesquite honey
* 75-100, ripe prickly pear cactus fruits
* 2 packs, sherry wine yeast
See Papazian's book. This recipe was based on it.
* O.G.: 1.158
* F.G.: 1.050
* Secondary Ferment: 5 months