Honey Prickly Pear Wine

All Grain Recipe

Submitted By: allclene (Shared)
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Brewer: Steve Leonard
Batch Size: 10.00 galStyle: Semi-Sweet Mead (24B)
Boil Size: 15.48 galStyle Guide: BJCP 2008
Color: 20.9 SRMEquipment: My Rems Equipment
Bitterness: 0.0 IBUsBoil Time: 90 min
Est OG: 1.217 (47.0° P)Mash Profile: Mead
Est FG: 1.030 SG (7.4° P)Fermentation: Conical Fermentor
ABV: 26.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal RO Water Water 1
20.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 tsp Irish Moss (Boil 10 min) Misc 3
1 pkgs Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) Yeast 4
1 pkgs SN9 (Brewcraft #Vitner's harvest) Yeast 5
2.00 tsp Yeast Nutrient (Primary 3 days) Misc 6
61 lbs Fruit - Prickly Pear (9.0 SRM) Adjunct 7
12 lbs Honey (1.0 SRM) Sugar 8
2.00 Super Kleer K.C. (Secondary 1 days) Misc 9

Taste Notes

Color more brown than usual and stronger taste think used too much honey. Champaine yeast took off in this one this time and wine yeast failed to launch at all. had to wait until the carbonation was down to bottle.

Notes

took 5 months to fermint due to high sugar content. recomend stop firmenting at about 3 months so some sweetness flavor is left and not so high in alcohol content.