I have a 5 gal batch of prickly pear wine, done fermenting. Problem is, it is full of a "gel" like substance from the fruit. It is almost the consistency of syrup. Tried to filter with the mini jet. That did not go so well....Is this a pectin gel?, some fruit protein?, any ideas on haw to salvage it? It tastes pretty good, like a mix between melon and cucumber. Looking for any ideas. Thanks!
Hi! Prickly Pear Problem here....
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