My wife bought me a quart of local prickly pear fruit juice, as I've been talking up a prickly pear fruit brew for a while. Whelp, here's what I did:
1/3 cup Sonoran prickly pear fruit juice (~$40 for a quart--it's pure, no water)
1 gallon organic apple juice (Whole Foods, fermenting in that bottle)
1 3/4 cups organic cane sugar
1/3 tsp tannin
2 1/4 tsp acid blend
1/2 tsp pectic enzyme
1/2 Campden tablet, crushed
OG: 20.5 degrees Brix (SG of 1.085)
T.A.: 0.65
As I sucked some juice up with the wine thief I got a little taste... it was so good I had to give some to my wife. It's about the color of ruby red grapefruit juice. I'll be inoculating tomorrow with Safbrew T-58... it should hopefully ferment off-dry. I've chosen this yeast to produce some Belgian aromatics... this is totally an experiment, but I have high hopes
Pics and updates coming
1/3 cup Sonoran prickly pear fruit juice (~$40 for a quart--it's pure, no water)
1 gallon organic apple juice (Whole Foods, fermenting in that bottle)
1 3/4 cups organic cane sugar
1/3 tsp tannin
2 1/4 tsp acid blend
1/2 tsp pectic enzyme
1/2 Campden tablet, crushed
OG: 20.5 degrees Brix (SG of 1.085)
T.A.: 0.65
As I sucked some juice up with the wine thief I got a little taste... it was so good I had to give some to my wife. It's about the color of ruby red grapefruit juice. I'll be inoculating tomorrow with Safbrew T-58... it should hopefully ferment off-dry. I've chosen this yeast to produce some Belgian aromatics... this is totally an experiment, but I have high hopes
Pics and updates coming