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Old 04-27-2011, 02:45 AM   #1
SafariBob
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Default Prickly Pear Cyser

Recipe Type: Extract
Yeast: EC-1118
Batch Size (Gallons): 5
Original Gravity: 1.170
Final Gravity: 1.012
Boiling Time (Minutes): 1
Color: Clear Red
Primary Fermentation (# of Days & Temp): 21 days at 65F
Secondary Fermentation (# of Days & Temp): 7-8 mos at 65F
Tasting Notes: Semi-sweet to dry, clean on pallet, brilliant color

I just joined and have yet to meet anyone on here so I thought I would jump right in. Here is one of my favorites.

Prickly Pecker
  • Apple juice to 5 gal
  • 3 pints prickly pear juice
  • 2 lbs dark brown sugar
  • 5 tbs yeast nutrient
  • 5 tsp pectin enzyme
  • 1 gal clover honey
  • EC-1118 (Hydrated)

Secondary
  • 5 cinnamon sticks
  • 2 vanilla beans
OG: 1.170; FG: 1.012; ABV: 21.1%

I live in West Texas so I collect a 5 gal bucket of prickly pear fruit in season. I then puree them and let it sit in the fridge for a day. The solids separate and float to the top leaving about 3-4 pts of prickly pear juice.

I don't boil the honey so I heat 1/2 gal of apple juice to around 160F. Then I add the brown sugar and honey to soften while I stir. I then simply add all the ingredients into a glass carboy, hydrate the yeast, and add when must is room temperature.

Wassail!
-SB
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Old 05-27-2011, 05:36 AM   #2
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This comes out dry I am guessing?
Thanks,
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Old 05-27-2011, 05:37 AM   #3
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Nevermind, I see the notes above. I'm going to give this one a try.
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Old 06-24-2011, 03:06 AM   #4
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I made this one up about 2 weeks ago and changed it a bit. I used piloncillo sugar at 1.5 lbs and added 11.75 oz blue agave nectar. I also upped the prickly pear juice to 1/2 gallon.

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Old 04-22-2012, 04:59 AM   #5
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Eventually ended up adding another 3 quarts of prickly pear juice, 7 lbs of apples from New York and some more mesquite/orange blossom honey to this at secondary back in October 2011. Just bottled it with some sour orange rind and vanilla extract steeped together for a bit in some water. Not real hot but warm and flavorful. It should age nicely. Pictures to come.

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Old 04-22-2012, 07:02 AM   #6
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Old 03-13-2015, 02:35 PM   #7
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My batch ended up being good, still have a few bottles left. I'm starting a new batch this weekend with citrus honey and using one of the Yeast Bay brett blends for my primary. I've got a gallon of prickly pear puree I'm using as well as some mesquite syrup I thought I would try also.
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