PaPaRedBeard
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- Joined
- Sep 7, 2018
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I recently made a prickly pear wine. I have brewed several times before but this was my first brew to involve fresh fruit. Everything has turned out nicely but my biggest concern is that the consistency of the wine is thick. I noticed the fruit of the prickly pear has a very syrupy nature but I thought it would thin out post fermentation. However despite the great flavor it has the consistency of saliva which is quite off putting. Will this thin out over time or did I miss an important step? I have already bottled the wine. Is there anything I can do after aging if it does not thin out. In case this help I used 20 lbs fresh prickly pear tunas, 2.5 gallons white grape juice, 6 lbs of sugar, and champagne yeast. It has a delightful tart flavor resembling grapefruit, but not too bitter with a slight sweet after taste. Its good just weird texture.