On Aug 24, 2:10 am, snpm > wrote:
> On Jul 31, 10:25 pm, snpm > wrote:
>
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> > 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- Hide quoted text -
>
> - Show quoted text -

Sean,
I've never made it. I would have done what you did, add more pactic
enzyme.

Jack has an email address, maybe try him directly. Ben Rotter may
have some idea where to go too. Just google him to get his website on
winemaking.

Joe