Hi Everyone,
I just went out last weekend and gathered a bunch of prickly pear fruit from the desert around my house. I normally do this to make jelly, but got to thinking that this mightmake a good wine.
Had a couple of musings and wondered if you might have any suggestions...... (or have tried this yourself??)
Prickly Pear fruit has to be boiled in a small amount of water for two hours to get the"juice" stock from them. They can't be crushed because they have a center that houses alarge amount of very tiny, very hard seeds.
The product you get is somewhat watered down compared to grape juice that is pressed. The fruit are also pretty mild in taste. Since I am still new to wine making, wondered how much water to then add to this"juice stock" in a recipe.
Also, wondered whether it might bebetter to makethis as a blend with something else(a Chardonnay maybe) to make a table wine? Or,maybe a dessert wine???? Would be interested in any thoughts you might have---- Thanks
I just went out last weekend and gathered a bunch of prickly pear fruit from the desert around my house. I normally do this to make jelly, but got to thinking that this mightmake a good wine.
Had a couple of musings and wondered if you might have any suggestions...... (or have tried this yourself??)
Prickly Pear fruit has to be boiled in a small amount of water for two hours to get the"juice" stock from them. They can't be crushed because they have a center that houses alarge amount of very tiny, very hard seeds.
The product you get is somewhat watered down compared to grape juice that is pressed. The fruit are also pretty mild in taste. Since I am still new to wine making, wondered how much water to then add to this"juice stock" in a recipe.
Also, wondered whether it might bebetter to makethis as a blend with something else(a Chardonnay maybe) to make a table wine? Or,maybe a dessert wine???? Would be interested in any thoughts you might have---- Thanks