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Old 10-01-2013, 05:09 AM   #11
snowgirl812001
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Originally Posted by Jericurl
Snowgirl, I hope mine looks this good when I bottle it. I've got it in the primary now and pretty much used your recipe (sugar instead of agave). For those asking questions on prepping the fruit... We picked our fruit, used a flame thrower to singe off all the spines, then froze the fruit whole. After it was frozen for a few days, I allowed them to thaw, then used a steam juicer. (the first time around I did the chopping, boiling, mashing , draining method. Steam juicing is sooooo much easier) I had so many to burn, freeze, and juice that I only really paid attention to the weight vs juice content at the very beginning and wasn't really scientific or diligent with it. I think the first batch of 15 lbs yielded around 1.5 gallons of pure juice. Snowgirl, did you do two batches or just one?
I did two. One with grape juice concentrate (frozen) sweetened with agave, and one with raisins sweetened with sugar. Liked the first one lots better
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Old 10-01-2013, 05:10 AM   #12
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Hi snowgirl Was the grape juice diluted orl left as concentrate ? Thanks
I left it as concentrate.
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Old 10-13-2013, 03:55 PM   #13
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Last question. Did you drink your wine at the .090 dryness it fermented to or back sweeten with the agave nectar?
Thanks a lot.

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Old 10-16-2013, 04:13 PM   #14
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Last question. Did you drink your wine at the .090 dryness it fermented to or back sweeten with the agave nectar? Thanks a lot.
I back sweetened with the agave, I'm not a big fan of dry wines.

I am also working on a mulled spice wine using prickly pear as the base wine, also using the dragons blood recipe. Excited for this one
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Old 10-23-2013, 05:35 PM   #15
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Originally Posted by snowgirl812001
I boiled with skins and all. That's how I always did it when I was making jelly. I already had the juice frozen when I decided to make wine. The color & flavor are great even when boiled. I've never done it the other way yet so I can't really compare the two.
I made a run couple years ago. Loved it medium sweet drank it all. Making apple jack now..
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Old 10-31-2013, 01:48 PM   #16
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Snowgirl,

How long did you let yours age before you bottled it?
Mine's been in the carboy for a month.
I'm considering racking again at the end of November, then hit it with SuperKleer, Sorbate, and backsweeten it in time to bottle for Christmas gifts.

Also, I was wanted to set aside 1 gallon of it to play around with.
I'm wondering what the addition of lime juice would do to it.
Any thoughts?

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Old 11-01-2013, 11:46 AM   #17
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Quote:
Originally Posted by Jericurl
Snowgirl,

How long did you let yours age before you bottled it?
Mine's been in the carboy for a month.
I'm considering racking again at the end of November, then hit it with SuperKleer, Sorbate, and backsweeten it in time to bottle for Christmas gifts.

Also, I was wanted to set aside 1 gallon of it to play around with.
I'm wondering what the addition of lime juice would do to it.
Any thoughts?
I most time filter mine out till its clear for several months then 6 months or so bottle it . Have let it be almost 12 months sometimes in Carboy before bottling .
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Old 11-03-2013, 10:20 PM   #18
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Quote:
Originally Posted by Jericurl
Snowgirl, How long did you let yours age before you bottled it? Mine's been in the carboy for a month. I'm considering racking again at the end of November, then hit it with SuperKleer, Sorbate, and backsweeten it in time to bottle for Christmas gifts. Also, I was wanted to set aside 1 gallon of it to play around with. I'm wondering what the addition of lime juice would do to it. Any thoughts?
Mine usually age for about 6 months in the carboy also. Never tried lime juice before, but experiment away! That's what I do lol
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Old 11-17-2013, 01:10 AM   #19
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I have eight and one half gallons of some real nice tunas. How many gallons of wine would this yeild using a steam juicer? Also if I boiled mashed and drained how much water do you use to boil and do you add the boil water to the juice to increase volume?? Thanks Mike

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Old 11-19-2013, 02:08 PM   #20
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15 lbs of fruit gave me about 1.5 gallons of juice.
I would go by weight rather than how many you appear to have in the buckets.
You are going to have to fitz around with it all since moisture content is going to be different for everyone.
If you have one and a half 5 gallon buckets full of tunas I would guess you could probably do between a 2 to 3 gallon batch.
If you have a steam juicer, I would definitely go with using it over chopping and mashing.

If you decide to use the steam juicer, rinse off your tunas, burn the spines off (don't roast them too much), then rinse them off again.
Freeze them for at least 24 hours, as freezing will break down the cell structure, resulting in more juice. Take them out of the freezer, let them thaw a few hours, then run them through the steamer. Don't add any water to the pure juice.

If you decide to mash and boil:
Rinse off the tunas, burn off all the spines, then rinse again. You will need to chop each tuna in half, scoop out all the seeds, then peel the outside skin off the fruit.
Chop your fruit up, juice will be running everywhere so have a way to collect it. Add fruit to the pan and add just enough water to the pan to be even with the fruit. You don't want to add too much water because it will dilute it. You just need enough to carry the heat for juicing the fruit.
You will also need to strain everything.
Now, because I am inherently lazy, when I was using the boil and mash method before I got my steam juicer, I just cut them all in half after the spines were burned off and froze them. I didn't mess with peeling and deseeding. After boiling and mashing, I attempted to run it through a strainer but after 2 or 3 hours it was STILL trying to drip through. I ended up tying it up in an old cloth and squeezing/letting it drip through. Labor intensive, messy, PITA, seriously...just use the steamer.

It's much easier to use the steam juicer. Did I mention you should use the steam juicer?
Whichever method you use, be sure to use pectic enzyme or you will end up with a substance that resembles magenta colored snot.

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