Prickly pear wine color

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intoxicating

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Anyone have any ideas on how to get prickly pear wine to not drop all that beautiful red color in the leas?
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I love the jelly, partly because of the garnet red with purple glints. My wine came out a light gold color. First batch I used lemon juice for acid balance, and you could taste the lemon. Nice! Second one I used acid blend instead, and you can taste the green vegital of the cactus. Good in its own way, but quite different. I used raisins in it, no oak, I forget which yeast. The cactus fruit are not really a grape red, so I don't know if it would work to add a little red grape concentrate. I expect the grapes would hijack the flavor.
 

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