Recipe Type: Extract
Yeast: EC-1118
Batch Size (Gallons): 5
Original Gravity: 1.170
Final Gravity: 1.012
Boiling Time (Minutes): 1
Color: Clear Red
Primary Fermentation (# of Days & Temp): 21 days at 65F
Secondary Fermentation (# of Days & Temp): 7-8 mos at 65F
Tasting Notes: Semi-sweet to dry, clean on pallet, brilliant color

I just joined and have yet to meet anyone on here so I thought I would jump right in. Here is one of my favorites.

Prickly Pecker

• Apple juice to 5 gal
• 3 pints prickly pear juice
• 2 lbs dark brown sugar
• 5 tbs yeast nutrient
• 5 tsp pectin enzyme
• 1 gal clover honey
• EC-1118 (Hydrated)

Secondary

• 5 cinnamon sticks
• 2 vanilla beans

OG: 1.170; FG: 1.012; ABV: 21.1%

I live in West Texas so I collect a 5 gal bucket of prickly pear fruit in season. I then puree them and let it sit in the fridge for a day. The solids separate and float to the top leaving about 3-4 pts of prickly pear juice.

I don't boil the honey so I heat 1/2 gal of apple juice to around 160F. Then I add the brown sugar and honey to soften while I stir. I then simply add all the ingredients into a glass carboy, hydrate the yeast, and add when must is room temperature.

Wassail!
-SB