magno
Sound Level Technician
My girlfriend and I are planning a prickly pear braggot. We harvested 9lbs prickly pear fruit yesterday from the Texas hill country. Last night we reduced that to 5 cups of juice at 1.034, which we held at around 170* for 20 minutes then transferred to a sanitized mason jar. This is the gravity sample, and a photo of the fruit in the bag.
The plan is to brew up a batch of braggot this week, ferment it most of the way out, then add the juice. Proposed 5 gallon recipe follows:
6.25lbs Marris Otter (mash high - around 158*)
4.5lbs local honey (add towards end of boil)
5cups prickly pear juice (add after primary fermentation has slowed)
0.5oz Willamette hops (whole) at 50 min
0.5oz Willamette hops at flame out
1 pack Windsor yeast
Any recipe suggestions would be appreciated... Any thoughts on pectic enzyme or some crystal malt? I've never made a braggot before, but I have made a prickly pear mead. https://www.homebrewtalk.com/forum/threads/prickly-pear-mead.12624/
The plan is to brew up a batch of braggot this week, ferment it most of the way out, then add the juice. Proposed 5 gallon recipe follows:
6.25lbs Marris Otter (mash high - around 158*)
4.5lbs local honey (add towards end of boil)
5cups prickly pear juice (add after primary fermentation has slowed)
0.5oz Willamette hops (whole) at 50 min
0.5oz Willamette hops at flame out
1 pack Windsor yeast
Any recipe suggestions would be appreciated... Any thoughts on pectic enzyme or some crystal malt? I've never made a braggot before, but I have made a prickly pear mead. https://www.homebrewtalk.com/forum/threads/prickly-pear-mead.12624/