I started this back in August picking the fresh fruit. Right now I'm bottling it and it's thick wine. I was thinking of diluting it with water or I read some say frozen grape juice. Any advice will help out I this is my first batch of wine and I only made it because I did not want to waste the fruit and it's always fun to learn something new. Also I'm not a wine person don't care for it so not sure what I should be tasting? Thanks. Also yeast uses in this wine was Red champagne yeast and I can smell the alcohol!
Your wine is only 3 molnths old. I do not bottle my pear wine (or any fruit wine) until about 10 months of aging on the jug. Pear wine will need to age about 1 1/2 years before ready to drink. Yours is "thick" because the particles have not settled out yet; pear wine will have a lot of crud in the bottom of the jug. Do not dilute it. How many times have you racked this wine. It will need at least three rackings to clear.
da AI says dis [ could contain bad info, tis AI generated ] Prickly pear wine is an alcoholic beverage made from the fermented fruit of the prickly pear cactus . It can have a fruity, sometimes grassy, flavor and a vibrant color, with both commercial and homemade versions available. Making it requires careful handling to remove the small, irritating spines and involves a fermentation process that often uses yeast and sugar, with some variations relying on wild yeasts. Key characteristics and production Flavor profile: The taste is often described as fruity, though it can vary based on the recipe and prickly pear type. Some versions are sweeter, while others may have a more complex, tart, or even slightly bitter note, sometimes with a "sun-shiny" quality. Color: The fruit's flesh can have a vivid, often magenta-like color, which it imparts to the wine. Handling precautions: Prickly pears have numerous small spines called glochids, which require careful preparation to remove before processing. Fermentation: The process typically involves: Fruit preparation: The fruit (often called "tunas") is cleaned and chopped. Sugar and yeast: Sugar is added to feed the yeast for fermentation, which can be a commercial wine yeast or wild yeast from the fruit's surface. Additional ingredients: Other ingredients like raisins, acid blend, or lemon juice are often added to help with flavor and fermentation. Processing: The mixture ferments for a period, then the liquid is strained to remove solids before a secondary fermentation or bottling occurs. 25 bux over dere https://www.txstarwinery.com/product-page/texas-star-prickly-pear-wine
