Makes one gallon.
|3 qts. Prickly Pear
||1-1/4 cup Raisins
|2 pints Water
||2 lbs. Sugar
|3/4 tsp. Yeast Energizer
||2 tsp. Acid Blend
|1 tsp. Pectic Enzyme
||1/8 tsp. Potassium Metabisulfite
|1 pkg. Wine Yeast
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Break or singe off stickers. Wash, chop and mash up prickly pears and chop up raisins.
- Put prickly pears and raisins in the nylon straining and place
in the primary fermenter.
- Add water and all remaining ingredients, except yeast.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.040 (usually 3-5 days), lightly press juice
from bag. Then syphon juice into glass container and attach
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.
To sweeten your wine, add 1/2 stabilizer, 1/8 tsp. potassium metabisulfite and stir. Then
add1/4 lb. dissolved sugar per gallon and stir again.