Recent content by dicsostu

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 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...

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)

i'll also say that i did not boil the fruit for 2 hours, more like 30 minutes, as i did not know this was necissary. i did not use a recipe, i thought i was being creative untill i found this thread. does boiling the fruit for so long take away its brilliant color?

i have a gallon batch of pp mead that i started last month and after racking it last week, fermentation has slowed down to one bubble every 2 or 3 minutes. i dont think it is done fermenting because when i shake it a little, it will bubble a couple times and then stop. has anyone had experience...