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My internet connection, though free, is quite ****** and it seems it won't let me quote and reply to individual messages so I'll address you here. winemaker81 said: I suggest you post your projected recipe before starting the next batch, starting a new thread. You'll get good feedback. It's far...

Solid advice! I've already looked up on how to make a fruit concentrate using freeze concentration because, frankly, boiled prickly pear smells atrocious. This is interesting. I was thinking of using a little vanilla extract to make the wine ''taste'' smoother. Will update after experimenting...

First I get @Ohio Bob, then @Rocky and @winemaker81, I am honestly feeling starstruck rn. All your ideas were really good. I can try the sugar right away; I have some peeled prickly pears in the fridge so I'll try blending a few and mixing with a cup of the wine and see if it's worth the...

Ah, thank you. I've been thinking of that too (I've been thinking about everything, alot). You're absolutely right about the bench test. I'll try that in a half gallon and if that fails, I'll just think of the whole thing as coloured sugar wash. Or as @Ohio Bob aptly called it "alcoholic water".

Yes, my current vol is 17 liters. The fruit is very cheap here, I got 150 of them that yield ~ 8 liters for less than 10 USD. What did you have in mind?

I gave you a 'like', didn't I? And I can take it back. (I think). Seriously though, thank you @Ohio Bob. You gave me an idea to keep adding more sugar to this, raise the ABV to 20%, start a new 8 litre ferment of pure fruit and let it get to 5%, and blend with the first as a fortification.

I know you did nothing wrong, but I so wish WMT had a 'dislike' button right now. Have a like instead, but know it was done very, very grudgingly. Thank you.

I have made a prickly pear wine that has fermented to dryness (FG 0.994). It frankly tastes like yeast, alcohol and nothing else. It was slightly acidic to my shock, because Prickly pear doesn't have much acidity. I can’t find the prickly pear flavour anywhere. I could previously when I was...

Holy crap! This is truly eye-opening and outside-the-box. THIS IS AWESOME!!! Here in Eritrea, so sourcing MSG will not be easy, but we have a couple of chinese restaurants and I think I can butter'em up to parting with some if they have it. That bird poop **** tho'! That I need to look into...

Thanks for the kind words, BPL! Will do on notifying on the outcome.

@vinny!!!!! Thank you for your dosing regimen, that was the thing I was most uncertain about! God, what I would do for Fermaids and DAPs and an HBS!

Thanks, I thought I made something so wrong that everyone just kept quiet, being nice. You were right about the cold crash and decanting. I think I created selective pressure for only the fast flocculators. I'm currently at 50% of my sugar so we'll see how well they attenuate.

Woah, a whole weekend and no comments? How badly did I do?!

I cannot source any yeast nutrient or yeast foods or any such stuff. There just aren’t any homebrew stores around, so I’ve resorted to making my own based off of several articles that I read on how you can make them yourself. The base components are, of course, malt (since beer never seems to...

Ahh, I see you're no stranger to the prickly pear. Condolences, friend.

Kudos for knowing that much and still be willing to learn more! Asmarino actually means a resident or native of Asmara, the capital city, but colour me impressed nonetheless.

Hey all, I'm a second-time fermenting Eritrean who DIYs everything because I don't have any HBS. Currently making a prickly pear wine. Wish me luck!!

Found it after reading WMT in https://wine.bkfazekas.com/how-to-make-a-yeast-starter/. Googled "WMT + wine" and here I am.