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Old 11-19-2013, 11:01 PM   #21
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Ended up putting frozen tunas in a boil and mashed them with skins spines and all It was rather easy I thought. They smashed real easy and not much of anything left on the skins. Strained thru a fine screen and then thru a fine mesh grain bag. Ended up with four gallons of juice from 30 lbs. Used a gallon of water. Topped up with one gallon of blue berry pomegranate juice. 8 lb sugar and 1/2 cup lemon juice a little energizer 5 c tabs and 1118 yeast sg 1085. Smells really good now that the yeast is going.
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Old 11-19-2013, 11:12 PM   #22
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Tuna is another name for Prickly Pear Fruit?

It looks very good. We are moving to AZ next Fall and it would be good to know this because my wife loves sweeter wines.

Thank you for sharing.
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Old 11-19-2013, 11:54 PM   #23
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Hoping to finish dry.
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Old 01-03-2015, 11:37 PM   #24
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Quote:
Originally Posted by snowgirl812001 View Post
6 cans of welches frozen white grape conc.
9 lbs sugar
3 tsp energizer
3 tsp pectic enzyme
6 tsp acid blend
6 crushed campden
prickly pear juice to 6 gallons

To get the juice I had previously boiled the fruits for 35-45 mins, mashing them every so often to release juices. Discard fruit and strain juice through 2-3 layers of cheesecloth to remove all seeds and spines. **Make sure to wear thick gloves as those spines are no fun when they end up in your hands!**

Cleared fairly quickly. I sweetened this with 3 reg size bottles of light agave nectar and 2 cups of sugar. This came out to 15%, next time I think I will add less sugar

This is the first recipe I've ever posted and I am still pretty new to this, so if anything is unclear just ask and I will try to answer.
I am fascinated by your recipe! I live in West Texas and make Prickly Pear everything. Could you please clarify the recipe instructions. It call for 9 cups of sugar but you talk about using agave and only 2 cups of sugar. Thanks.
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Old 01-09-2015, 03:11 PM   #25
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Pretty sure the 9 lbs of sugar was added to primary to increase alcohol %, then the agave syrup and 2 additional cups were added for sweetness after it was stabilized.
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Old 01-11-2015, 09:50 PM   #26
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I bottled my Prickly Pear a month or so back. Two five gallon batch's different recipe for each listed in previous posts. Both turned out really good. Worth the hassle of the spines and the slime in the bottom of the fermenter's when racking.
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