Prickly Pear/Pear blend is thick

Discussion in 'Country Fruit Winemaking' started by M38A1, Nov 7, 2018.

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  1. Nov 7, 2018 #1

    M38A1

    M38A1

    M38A1

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    I kicked off a batch of prickly pear/pear a couple days ago and it seems to be percolating just fine at the moment. However, my question centers on the 'thickness' of the must. It's thick. Not honey thick, but certainly not water thin.

    My friend juiced through a simmer process a 5gallon plastic bucket full of prickly pears.

    So far:
    1-7/8 gal prickly pear/pear juice (probably 95% prickly pear extract)
    Water to 3 gallons (so about 1-1/8 gallon added)
    4lbs sugar (8-cups) to SG 1.080
    1/8tsp tannin
    1-1/2 tsp pectic enzyme
    MA-33 yeast
    pH: 3.5

    My questions include, what's going to happen with this? Will it thin out? Should I have added more water initially to get the consistency more fluid? Can I let it continue and ferment continue to dry, add k-meta/sorbate, then add water to thin? I'm just stumped on what to do.
     
    Last edited: Nov 7, 2018
  2. Nov 11, 2018 at 1:01 AM #2

    M38A1

    M38A1

    M38A1

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    Anyone?
     
  3. Nov 11, 2018 at 6:31 AM #3

    Stressbaby

    Stressbaby

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    I have not made prickly pear before. However, I've made other pulpy wines. I'd leave it; the pulp may break down further. Make sure you have plenty of pectic enzyme on board.
     

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