Not terribly impressed with last years prickly pear wine, but don't
understand whats happening.....

it feels "thick" in the mouth, almost like a real heavy mead might.
Its completely dry, I should add. While it feels thick in the mouth,
it has no legs in the glass, I should also add. Prickly pear is gooey
when you make your must ( I make mine from juicer-juiced juice with no
boiling ) but I have always added extra pectic enzyme in the past and
not encountered this before.

The wine was produced per jack kellers recipe, except for doubling of
pectic enzyme.

If anyone has a best guess as to why this feels so thick in the mouth,
and what chemical or substance might be most likely responsible, I'd
love to know.

Prickly pear is my local inexhaustible free fruit . I planned to
double production this year, but I would like to figure this out
first!!

Thanks in advance

Sean