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Update on my prickly pear wine... I finally got it bottled and had a little taste. The first thing I noticed was the color got much duller in the process. I also think I should have used more sugar. Any suggestions regarding adding more sugar at this stage?

It's looking great. I decided to do wine, and used - I think it was a champagne yeast that was also recommended for non-grape fruits. Been tasting it as I rack, and it seems to be coming along just like I want it to. The final rack and bottling is still a couple months away because I dragged my...

By the time I got the skins off, the fruit were so soft and juicy I just added a little water, boiled for like ten minutes, then pressed the juice through a strainer. I had about two plastic grocery bags packed with ripe fruit, and ended up with just over a gallon of juice. But I think the yield...

I skinned them and boiled them in a little water for a few minutes. I torched the pricklies off them first, then poured boiling water over them and let it sit for a few minutes to loosen the skins. So much juice came out just getting the skins off I didn't have to add much water to the fruit to...

The best homemade wine I have EVER tasted was from prickly pears. Since I am in West Texas, I was able to collect enough of the fruit in one day to get about a gallon of pretty concentrated juice. Now I can't seem to find any instruction on how much I should/shouldn't dilute it before making...

I had a similar experience a couple years ago. No activity, and a sulphur smell in the closet where I had my primary fermenter. I was going to throw it away, so I moved it out of the closet, then got distracted and left it alone. When I went back to it the water in the lock was bubbling away...