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Old 08-19-2008, 01:05 AM   #31
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Any tricks to getting the inside red like a paper bag does for tomatoes???

Maybe they're picked early for unknowing gringos??? I sure would like this if it were red...



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Old 08-19-2008, 01:28 AM   #32
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i pick em myself when they are ready but i have heard that you can use the paper bag trick on prickly pears.

EDIT: i've seen pictures on the net of yellow prickly pears, all of ours in phoenix are red so i have no experience with the yellow ones. maybe yours are a diferent strain and therefore not red?

does anyone know if freezing the juice affects the mouth feel of the finished product?



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Old 08-19-2008, 04:12 AM   #33
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Originally Posted by dicsostu View Post
yeah they have a bunch of small hard seeds.

i hope the prickly pear mead retains its color, if not i may add a little more juice close to the end of fermentation to give it some more color. (if you have not seen the inside of a prickly pear, it has an awesome deep brilliant red color)
Alas the color will be lost and will be more of a golden color. As for the fermenting. bubbling is barely noticeable. Mine stayed in the 1st fermenter for 42 days. Second fermenter for 30. I should have racked it a third time for another 30. I had slight sediment in the bottles that make for a careful pour. I bottled it once the FG was at 1.002.

The boiling for 2 hours has something to do with the pectin (I'm no wine guy) but I'll take Charlies word for it. Actually it was a recipe from some dude in Tucson 20+ some years ago.
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Old 08-19-2008, 04:15 AM   #34
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Any tricks to getting the inside red like a paper bag does for tomatoes???

Maybe they're picked early for unknowing gringos??? I sure would like this if it were red...
I think its a different strain too Bill. The red one's around here start green and go pink to red/maroon. No yellow during the ripening process...
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Old 08-19-2008, 05:20 PM   #35
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Quote:
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i hope the prickly pear mead retains its color, if not i may add a little more juice close to the end of fermentation to give it some more color.
As DesertBrew said, the brilliant color of the prickly pears is lost. Mine lost it's color when the fruit was boiled, not during fermentation, so adding juice after ferment wouldn't help. I believe the fruit is boiled because it's kind of slimy, so I don't think I'd eliminate the boil.
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Old 08-20-2008, 02:35 AM   #36
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I think its a different strain too Bill. The red one's around here start green and go pink to red/maroon. No yellow during the ripening process...
Maybe...my mead is just a blah yellow... They were pretty on the outside though...
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Old 08-20-2008, 07:34 AM   #37
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i boiled my pps down yesterday, it turned from that amazing color to a dull maroon. i filtered it twice, mixed in some pectic enzyme, let it sit overnight and then froze it. i have over a gallon of juice and i want to try another pp mead. how much of this juice should i use for a gallon batch?

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Old 08-20-2008, 05:56 PM   #38
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Originally Posted by dicsostu View Post
i boiled my pps down yesterday, it turned from that amazing color to a dull maroon. i filtered it twice, mixed in some pectic enzyme, let it sit overnight and then froze it. i have over a gallon of juice and i want to try another pp mead. how much of this juice should i use for a gallon batch?
I've only made this once (plan to do another batch soon). Anyways, here's a couple other links to review.

Recipe similar to the Papizian one if you don't already have the book or a specific recipe.
http://www.weaselbreweries.com/recipes/cactus.html

My Prickly Pear Mead thread if there is any other info you can nab from this thread.
http://www.homebrewtalk.com/showthread.php?t=34696&highlight=prickly+pear

As for how much juice, mine started out with 10# whole fruit, cleaned up ended at 5# so however much that is...
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Old 09-21-2008, 07:59 PM   #39
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Default Prickly Pear Mead

Howdy,

I've been wanting to make this mead for sometime but live in the Northeast. I recently looked it up and I found that it's generally found in Arizona and areas around there but I also read that it's the only cactus that's native to *this* area as well. I also recently found some prickly pears at a local Shaw market. I picked some up to experiment with a prickly pear mead and see how it comes out. It'll be one of five meads I make in a two week period. The pears I found in the store look pretty good, mostly ripe, not bruised. They also came without the darn prickers, which is awfully convenient.

If it helps I'll let you know what I did and how it develops.

Selene

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Old 12-29-2008, 07:18 PM   #40
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My prickly pear mead is about to get another 5 pounds of prickly pear fruit in it.

I used 12lbs honey with 6lbs prickly pear for the first fermentation.



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