Honey Prickly Pear Wine 
All Grain Recipe
Submitted By: allclene (Shared)
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| Brewer: Steve Leonard | |
| Batch Size: 10.00 gal | Style: Semi-Sweet Mead (24B) |
| Boil Size: 15.48 gal | Style Guide: BJCP 2008 |
| Color: 20.9 SRM | Equipment: My Rems Equipment |
| Bitterness: 0.0 IBUs | Boil 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 |
| 1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
4 |
| 1.0 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 items |
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.This Recipe Has Not Been Rated
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