On Jul 31, 10:25 pm, snpm > wrote:
> 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

bumping...time grows short for determining the best treatment for this
years harvest....It's me or the havelinas...would appreciate all
opinions.

Sean