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Old 06-24-2011, 08:14 PM   #11
GTG
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All good points mentioned above. That's right, the ones I picked from were ready in August/September.

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Old 06-25-2011, 12:12 AM   #12
Daedolon
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Also ... if you make wine with it ... make sure you boil the juice for 30 minutes or so. I made that mistake last year, just using unprocessed juice. I think I termed it "Barney Snot" ... let's see here ...

http://www.homebrewtalk.com/f25/prickly-pear-wine-foaming-197795/

Yep, Barney Snot.

Also, just like GTG offered, I'd be more than willing to discuss trades for local fruit and/or honey in exchange for prickly pear. Once the season is upon us, I will gladly grab what I can. Drop me a PM if you would like anything. GTG would, I'm sure, be more than willing to do it - so I'll handle any overflow that he can't handle.

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