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Old 09-14-2008, 03:12 PM   #1
Apollo
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Ok, so I'm currently boiling the pureed prickly pear fruit and have a few questions about the process. I'm using the Papazian recipe from Joy of Home Brewing except I'm only doing a 1 gallon batch. I will post pics after I get the yeast pitched and everything cleaned up.

- the recipe calls for some optional pectin enzyme. When does this get added?

- I bought the 2 different kinds of yeast as recommended in the recipe. I have Lalvin K1-V116 and EC-1118. My LHBS told me I should pitch both yeasts at the same time. Is this advisable?

- Since I'm only doing a 1 gallon batch instead of 5 gallons, should I use the entire 5g packages of both types of yeast?

- I purchased some one gallon jugs. I anticipate this being very full. Does anyone have experience with how active the fermentation is going to be? Do you recommend using a blowoff tube?

Thanks and I'll try to keep this thread updated with my progress.

 
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Old 09-14-2008, 03:35 PM   #2
homebrewer_99
 
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I made 5 gal of this last year.

It's not bad, just takes a glass or two to get used to the flavor. To me it tastes like you'd think aloe would taste like.

I know Charlie P says it's the best mead he's ever had, but I got to tell you that effect only happens after about the 3rd glass...

I doubt you'd need a blow off tube, I didn't use one, but with 1 gal jugs there's not a lot of air space left.

I only used 1 yeast and no pectin enzyme.

The best advice I can give you to be patient...and don't sample it. Reason is there's only a gallon of it to start with. Taking hydrometer readings will greatly cut down the final volumne.
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Old 09-14-2008, 06:14 PM   #3
Apollo
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Here's 7.5 lbs of prickly pear fruit.



Burning the needles off.



14 pear fruit = 1 lb.

 
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Old 09-14-2008, 06:17 PM   #4
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They sure look purdy...
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Old 09-14-2008, 06:20 PM   #5
Apollo
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Boiling the fruit puree.


Everything combined.


Yeast pitched and airlock in. I think I may have a problem with head space. I put this in a plastic bin to (hopefully) contain any mess.

 
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Old 09-14-2008, 06:45 PM   #6
ChshreCat
 
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Wow. Having never seen a prickly pear, I imagined they were green. Cacti are green, after all! But that's an amazing shade of red in the primary.

 
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Old 09-14-2008, 07:07 PM   #7
Apollo
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While cacti are mostly green, the fruits are mainly red or yellow.

 
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Old 09-14-2008, 07:12 PM   #8
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Quote:
Originally Posted by Apollo View Post
Ok, so I'm currently boiling the pureed prickly pear fruit and have a few questions about the process. I'm using the Papazian recipe from Joy of Home Brewing except I'm only doing a 1 gallon batch. I will post pics after I get the yeast pitched and everything cleaned up.

- the recipe calls for some optional pectin enzyme. When does this get added?

- I bought the 2 different kinds of yeast as recommended in the recipe. I have Lalvin K1-V116 and EC-1118. My LHBS told me I should pitch both yeasts at the same time. Is this advisable?

- Since I'm only doing a 1 gallon batch instead of 5 gallons, should I use the entire 5g packages of both types of yeast?

- I purchased some one gallon jugs. I anticipate this being very full. Does anyone have experience with how active the fermentation is going to be? Do you recommend using a blowoff tube?

Thanks and I'll try to keep this thread updated with my progress.
If you sulfite the must, add the pectic enzyme when you pitch the yeast; if you don't sulfite the must, stir it in with the nutrients.

I'd only use one 5g packet of yeast.

I've made cysers with EC-1118 & with K1-V116, and only the K1-V116 blew the top off my airlock, though both were fairly vigorous fermentations & both produced kraeusen. The smaller the headspace, the more blow-off you'll have.

Hope you find some of this info useful. Regards, GF.

 
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Old 09-14-2008, 07:49 PM   #9
DrunkTrucker
 
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That reminds me I need to go pick some prickly pear soon. I drank my last bottle of prickly pear mead a few weeks ago. I've been waiting until I move to make more.

 
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Old 09-14-2008, 08:50 PM   #10
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Quote:
Originally Posted by Apollo View Post
While cacti are mostly green, the fruits are mainly red or yellow.
Comes from living in the pacific northwest. I've never seen a cactus that wasn't in a pot on someone's desk.

 
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