I've got around 10 gallons of prickly pear juice with a specific gravity of
1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
gallons before I ferment. Do you guys think this will hurt my must?

Posting this in multiple groups???


I would try to freeze it instead of boiling...



Joel Crum wrote:
> I've got around 10 gallons of prickly pear juice with a specific gravity of
> 1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
> weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt my must?
>
>

Boiling will produce furfural compound from the sugars.
These alter flavour also they are yeast inhibitors an may cause
fermentation problems.

Bob M
www.molab.co.nz

Try adding a sugar to increase the brix. 1/2 pound of sugar will raise
the brix 1 point in five gallons.

Joel Crum wrote:
> I've got around 10 gallons of prickly pear juice with a specific gravity of
> 1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
> weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt my must?
>
>

On Sep 23, 2:21 pm, "Joel Crum" > wrote:
> I've got around 10 gallons of prickly pear juice with a specific gravity of
> 1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
> weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt my must?

I assume you really mean 1.038; freezing is a better option as has
been mentioned. You can use big freezer bags. Let it thaw to about
half volume through a funnel to concentrate it. Sugaring is not
uncommon either.

4% would never keep well, you are better off getting to 10% ABV by
either sugaring or freeze concentrating.

Joe

On Sep 23, 11:21 am, "Joel Crum" > wrote:
> I've got around 10 gallons of prickly pear juice with a specific gravity of
> 1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little
> weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4
> gallons before I ferment. Do you guys think this will hurt my mus

My experience is that you need two pounds of sugar per 6-8 pounds of
fruit to get prickly pear cactus fruit (PPCJ) must to the 1100's,
which is my target for OG. Are you averse to adding sugar? I wouldnt
boil it that long if I were you..I tried an experiemental batch of
PPCJ with a long boil because I have had problems with a bad mouth
feel from this must. Some writers say a long boil alleviates this. The
batch is not ready yet (minimum 12 months, best at 18) but both the
color and the flavor have suffered.

Good luck

Sean