How did I miss this thread for so long?
Out of the three meads that I have made, this one impressed me the most.
I racked after about a month, and bubbling continued in the secondary, I aged it in a tertiary for about 3 months before bottling.
Does anyone know if a pure prickly pear extract would work instead of the fruit?
I don' t really have it available to me in fruit form but found a website that sells extracts and other products. I had no preservatives that I was aware of.
Where in Texas are you Hell Brew? If you have a fruiteria around you they will have the fruits.
Planning: New brewery at new house!!
Primary: Barley Wine
Secondary: Red Ale, Pale Ale
Drinking: Brown Ale, 75 min. IPA, Oatmeal Stout, Poor Richard's Ale, Chocolate Cherry Stout
Last edited by magno; 09-10-2007 at 11:34 PM.