Prickly Pear Archives - Build The Bottle https://www.buildthebottle.com/tag/prickly-pear/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Fri, 05 Jun 2020 13:20:56 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Prickly Pear Archives - Build The Bottle https://www.buildthebottle.com/tag/prickly-pear/ 32 32 218777377 Prickly Pear Mead Recipe D.I.Y. https://www.buildthebottle.com/2020/06/05/prickly-pear-mead-recipe/ https://www.buildthebottle.com/2020/06/05/prickly-pear-mead-recipe/#respond Fri, 05 Jun 2020 13:20:52 +0000 http://www.buildthebottle.com/?p=5669 Prickly Pear Mead Recipe D.I.Y.Orange Mead Recipe D.I.Y. A pleasure that will be great for entertaining guests with!

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Prickly Pear Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Prickly Pear Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

  • 4 pounds, Mesquite honey
  • 15-,20 ripe prickly pear cactus fruits
  • 1 pack sherry wine yeast

Directions

Step 1
  • Clean the prickly pears link for step by step posted in liqueur recipe prickly pears

Heat up the honey by placing into a pot of hot water that’s off the flame when it’s liquefied a little pour into carboy add water let cool stir all together.

Step 2
  • yeast

Wait till the mead has cooled.

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Prickly Pear Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Let ferment for 5 months or more in the secondary then bottle.

After you wait for the second time you will bottle the beer sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Prickly Pear Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

You Like Our Recipes So Try Our Vodka

Other Great Recipes for You to Check Out!

From Our Sister Blog Terebelo.com

You Will Find Great Analysis At tastethebottle.com Of Yor Favorite Bottle

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Ulrike Leone from Pixabay

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]]> https://www.buildthebottle.com/2020/06/05/prickly-pear-mead-recipe/feed/ 0 5669 Prickly Pear Wine Recipe D.I.Y. https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/ https://www.buildthebottle.com/2020/05/03/prickly-pear-wine-recipe/#respond Sun, 03 May 2020 03:02:22 +0000 http://www.buildthebottle.com/?p=4734 Prickly Pear Wine Recipe D.I.Y.Star Fruit Wine Recipe D.I.Y. Star fruit lovers have a new reason to cheer this wine will just keep you grinning all evening long!

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Prickly Pear Wine Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Prickly Pear Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Prickly Pear Recipe in the world.

Ingredients

Step 1
  • 5-6 lb. prickly pear fruit
  • 2-1/2 lb. granulated sugar
  • yeast nutrient
  • 1 tsp. acid blend
  • 1 gallon water
Step 2
  • wine yeast and nutrient

Instructions

 Equipment

  • Primary fermenter (carboy)
  • stirring spoon
  • hydrometer,
  • straining bag
  • siphon tubing kit
  • 1 gallon carboy or jug
  • an airlock and bung
  • Sanitizer
  • (A thermometer and brewing belt may be used to monitor and control temperature.)

Walmart

Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use . Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.

Instructions

Step 1

Peeling your prickly peer my liqueur recipe with instructions.

Boil prickly pear in water for 15 minutes then let cool till you can squeeze out all the juice add to the squeezed juice and water used to boil into carboy.

Top off to just short of a gallon when cooled off you will add the yeast.

( Ascorbic acid you will add at bottling time)

Wait 24 hours, then you will add your prepared yeast.

Step 2

 Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.

Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.

Take your hydrometer reading and calculate all the measurements.

Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.

After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.

(The sediment is the stuff that accumulates at the bottom of your container.)

Step 3

After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)

Final Step

Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.

then rack into a clean carboy.

After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.

When the raspberry wine has cleared and is inactive – taste and bottle.

Stage 4: Aging / Bottling

You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.

Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ulrike Leone from Pixabay

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