Posted by Karen on November 07, 2001 at 20:35:34:
In Reply to: cactus wine posted by Vickie Pitzer on November 07, 2001 at 19:59:07:
Prickly Pear Cactus Wine
5-6 lb. prickly pear fruit
2-1/2 lb. granulated sugar
1 tsp. acid blend
1 gallon water
wine yeast and nutrient
Put prickly pear cactus fruit in large crock or pail.
Pour one gallon boiling water over fruit. Wait two minutes
(to loosen skin) and drain off water. Allow fruit to cool
and carefully peel skin off, being especially watchful not
to touch spines. Cut fruit into pieces not larger than one inch,
put in pot, add 1/2 gallon water, bring to boil. Reduce heat to
maintain gentle boil for 15 minutes. Cover pot and allow to cool
to luke warm. Pour fruit and juice into large nylon grain-bag
(fine mesh) or sieve and squeeze juice into primary fermentation vessel.
Discard pulp. To juice, add sugar, acid blend, yeast and nutrient and stir
to dissolve sugar. Cover well and set in warm place for seven days, stirring
daily. Siphon off lees into secondary fermentation vessel, top up with water,
fit airlock, and let stand three weeks. Rack and top up, then rack again in two
months. Allow to clear, rack again if necessary, and bottle. May taste after one
year, but improves with age.