magno
Sound Level Technician
I started on the Prickly Pear Mead from Papazians book last night:
20 lbs light honey
5.5 lbs prickly pear fruit
yeast nutrient
champaign yeast (white labs)
pectic enzyme
The fruit was boiled for 2 hours as per Charlie P's instructions. This set the pectin and he recomends using pectic enzyme in the fermenter. Does he mean the secondary or the primary?
Also I thought about this after I was boiling the fruit, but would I have gotten more prickly pear flavor by fermenting the honey at least partially, then adding the fruit juice? Should I add some more to the secondary?
Any ideas muchly appreciated.
- magno
20 lbs light honey
5.5 lbs prickly pear fruit
yeast nutrient
champaign yeast (white labs)
pectic enzyme
The fruit was boiled for 2 hours as per Charlie P's instructions. This set the pectin and he recomends using pectic enzyme in the fermenter. Does he mean the secondary or the primary?
Also I thought about this after I was boiling the fruit, but would I have gotten more prickly pear flavor by fermenting the honey at least partially, then adding the fruit juice? Should I add some more to the secondary?
Any ideas muchly appreciated.
- magno