Greetings, all. I'm getting all geared to brew up my first prickly pear mead. Harvested the fruit yesterday and plan on brewing this weekend. From what I've read, including (The Complete Meadmaker and Charlie Papazian's recipe), there are a few different methods; particularly pertaining to fruit additions, methods of sanitizing the fruit/juice, amounts added to primary and secondary.
I ended up with about 6 lbs of seedless Prickly Pear puree - hope its enough, I don't want to pick any more! Passed the whole fruit through a food mill which separated the seeds from the pulp/juice nicely.
Here are some pics of me picking a peck of prickly pears:
How do I sanitize the puree? Is freezing sufficient? I read heating destroys some of its flavor.
Do I need to strain the juice further or will the puree settle out in the fermentors?
EDIT: Here's some pics of me picking a peck of prickly pears.
How much should I add in primary? Puree or Juice?
How mich should I add in the secondary? Puree or juice?
Here's the recipe for 5 gallons: Anything look out of whack??
22lbs. Mesquite Honey
6lbs. Prickly Pear Puree - Seedless
2-5 Juiced Lemons
Yeast On Hand: 5 x 5oz. Packs of Lalvin 71B-1122 - I.N.R.A - Narbonne
Yeast On Hand: 3 x 5oz. Packs of Lalvin EC118 - Champagne (France)
2.5 tsp Pectine Enzyme
5 tsp. Yeast Nutrient (food grade urea and diammonium phosphate)
2.5 tsp Yeast Energizer (diammonium phosphate, springcell,magnesium sulphate)
1 capsule White Labs Servomyces
Are all these nutrient additions necessary? Recommendations?
I'll aerate must with drill attachment/wand 3x's a day during primary fermentation.
This will be my first mead, so any input is appreciated.