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Old 10-22-2013, 08:14 PM   #81
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Default Any PPF available?

Any prickly pear fruits left? I found a mead recipe that uses them that looks delicious.


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Old 10-24-2013, 04:27 PM   #82
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Sounds like you may be reading Papazian's book? This weekend I'll check some of my late season ripening patches to see. Most fruits are beyond shippable use right now.
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Old 10-24-2013, 05:10 PM   #83
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Quote:
Originally Posted by mjoyce View Post
Any prickly pear fruits left? I found a mead recipe that uses them that looks delicious.
Next time you're down here I'll give you a bottle of my prickly pear mead. But it's too late this year for the fresh tunas, they've all dropped.
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Old 07-28-2014, 06:29 PM   #84
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Default Prickly Pears Are Great This Year

Prickly pear fruit are coming in nice this year and are really tasty. I've contacted those that have indicated interests in the past.
Full Medium Flat Rate Box shipped for $27.00 - appro. 7 - 9 lbs
Full Large Flat Rate Box shipped for $35.00 - approx 11 - 13 lbs
Let me know if you're interested in a trade. I need muscadines and DME.
Thanks,
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Old 07-28-2014, 10:51 PM   #85
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I'm interested.
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Old 07-29-2014, 07:18 PM   #86
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that is the sale price, correct? i just moved to st louis and have nothing to offer in trade :-/
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Old 07-29-2014, 08:19 PM   #87
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Beware methanol from improperly prepped cactus fruits. Think they need peeling and blanching.


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Old 07-29-2014, 11:51 PM   #88
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that is the sale price, correct? i just moved to st louis and have nothing to offer in trade :-/
Yes, that is correct.
Thanks,
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Old 07-29-2014, 11:52 PM   #89
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Beware methanol from improperly prepped cactus fruits. Think they need peeling and blanching.
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I've never heard of this, can you elaborate or point me in a direction where I can find this info?
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Old 07-30-2014, 01:52 PM   #90
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Read it in the chapter on fruit beers in the book Amercian Sour Beers. I'll try and dig that out tonight after work and see if I can elaborate. Something about the wax like compounds that exist in the skins of cactus flesh or something can by some organisms be processed into methanol. I don't know which organisms though, so if you're brewing clean vs sour beer might be different. I'll try to follow up.


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