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Old 06-07-2009, 04:57 PM   #51
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Originally Posted by BBBF View Post
But if I was going to make a new batch, I would go for the purple ones. The color is too fun.
will the green ones ripen and have color after time?

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Old 07-26-2009, 08:15 PM   #52
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Just found PP fruit at the local grocery store (that's right, in MI) for .59/each. Don't think it'd be worth it to make mead (at least not more than a Gallon for fun) but I'll be trying them out for the first time tonight.


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Old 07-27-2009, 07:41 AM   #53
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I get them for .89 a lb here in AZ.
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Old 08-05-2009, 03:32 AM   #54
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I picked some for free here in AZ
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Old 03-21-2012, 04:09 PM   #55
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We had some friends over last week, and broke out a bottle of this mead, now over five years old. The prickly pear flavor is pronounced, but not as overpowering as it was for the first one or two years. This is a fun one to watch age, and there are still around 6 bottles left.
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Old 03-21-2012, 04:14 PM   #56
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Very cool. I haven't opened one in I think 3 years. Mine are nearing 5 year mark come this fall. I think I have around 10 16 oz Grolsch bottles left.

Considering where I now live I may only crack one open every 1-2 years.
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Old 10-01-2015, 04:01 AM   #57
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Default using prickly pear cactus syrup

I found they sell prickly pear syrup on amazon.

I'm curious how much of the syrup I would need per gallon, anyone have any ideas. If no one has tried it, what should it taste like prior to fermentation--Should the prickly pear flavor be very pronounced, or is it more subtle?

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