Jump to content


Photo
- - - - -

Prickly Pear & Agave Nectar is in the fermentor


  • Please log in to reply
1 reply to this topic

#1 pods8

pods8

    Grand Duke of Near Misses

  • Patron
  • PipPipPipPipPip
  • 22278 posts
  • LocationBoulder, CO

Posted 16 September 2013 - 09:03 AM

Noticed "tuna" at the mexi grocer the other day for a reasonable price (way cheaper than gas money to go find some myself) so I decided to try out a version of Papazian's prickly pear mead. 

 

Per his recipe I chopped the fruit, boiled it with water 2 hrs, and then strained.  Started with 7lb of fruit and filled the pot to 2gal.  In the end the strained liquid resulted in 5L (1.3gal) of 3% Brix (~1.012).  To it I mixed water to first knock down the temps to about 130F (basically was going for sub 160F), then agave nectar and water to achieve 24L(6.3gal) of 27.5% Brix (~1.117).

 

Using 71B yeast with the staggered nutrient schedule (I went ahead and rounded up to 5g, 3g, 2g due to 6.3gal), first two mixed in already (started this sat afternoon).

 

 

Note: Even at this stage there is a good flavor to the must (I was curious how it'd be after all that boiling of the fruit), hope it shines through.  We'll see.


  • 0

#2 pods8

pods8

    Grand Duke of Near Misses

  • Patron
  • PipPipPipPipPip
  • 22278 posts
  • LocationBoulder, CO

Posted 03 October 2013 - 07:53 AM

Pulled a sample last night, this is fermented out at this point, 1.010.  Its hazy at this stage (as the recipe said it would from boiling the fruit).  Little rough around the edges but its 2.5week old and high alcohol content so nothing out of the ordinary there, definitely has some fruit notes in with the agave taste.  It surprisingly sweet tasting still for the FG number, that's likely an aspect of agave sweetness tasting different than honey (to me anyways).  I'll get this racked over for bulk aging and we'll see over time how this tastes/evolves.


  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users