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 around 10% ABV. What do I need to do to bring it back? I did intend to backsweeten to medium-bodied (~1.06). Help! Send advice.
My recipe was
My recipe was
- 8 kg of peeled prickly pear roughly juiced with a pump-action manual food processor yielding ~ 8 litres of prickly pear juice
- Added about 10 litres of water and measured the gravity (1.080)
- Sulphited with two Campden tablets but it was still bubbling so added another two, two days later
- Chaptalized to 1.120 with table sugar
- Used a 2L starter a la @winemaker81 of a 1 sachet each of Red Star’s Premier Cuvee and Premier Blanc
- Removed the seeds and pulp (was brewing in a bag) after a week, after the must was coloured because I do not have pectic enzyme
- Dropped gravity from 1.120 to 0.994 in 3 weeks, then racked off of spent yeast (no remnants of fruit/gross lees, BIAB people!)
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