Recent content by PaPaRedBeard

The best I can tell EPS is the culprit.I'm glad you brought this to my attention. It is something I knew nothing about let alone to prepare for. That is precisely why I joined this forum. Thank you and I hope this helps others.

I used a champagne yeast. That's all it advertised and that's all I can remember. I want to say red star. And the temps 70-76 you suggest are spot on. Probably averaged at 75. I appreciate both of your responses. You gave me that much more to research and learn about. Much appreciated.

I found that weird as well, I haven't seen any reports of high viscosity. Well put. But I did not use a recipe. I am new at this and just went with what I thought would work. With some research after the math I thought maybe I should have used pectic enzyme, but after further research idk if...

I recently made a prickly pear wine. I have brewed several times before but this was my first brew to involve fresh fruit. Everything has turned out nicely but my biggest concern is that the consistency of the wine is thick. I noticed the fruit of the prickly pear has a very syrupy nature but I...