After a week it still had not restarted and we hadn't made it to the homebrew place for the equipment so, worrying about it going bad, I placed the 2 containers into the fridge. They suggested getting a hydrometer (along with the other equipment we needed) and see if the yeast had consumed all of the sugar and also to let it sit for about a week to make sure it didn't restart. We called our local homebrew supplier and asked what to do. And within a week it had stopped bubbling. Within 24 hours it was bubbling into the airlock. We did not have a 2 gallon jug so we used 2 one gallon jugs. I appreciate you guys for replying so quickly! I found the recipe we used on under their article about the many uses of prickly pear. And I don't want to waste my juice/wine because I picked the fruits myself and got the stickers to show for it! Thank you, in advance, for your help! It is beautiful to look at with the gorgeous magenta color, but needs more alcohol. But I really want my first prickly pear wine to be awesome! So far it's not. and see if we can up the alcohol content? Since we started this project, we have purchased the correct equipment and books and plan to take a winemaking course. can we open our bottles and use that wine and re-make it, this time using the right kind of yeast and sugar, adding nutrients because I'm sure it needs them, etc. I realize it is probably there, but so low that "what's the point?" ya know? So finally to my question. So we did and we waited a little over a month to give it a taste (I know that's not nearly long enough, to be fair, but that's what we did) and the flavor is good, but still no detectable presence of alcohol. An acquaintance who is a brewer told us we should just go ahead and bottle it. But we think we should have added more sugar because the alcohol content seems too low, like not even detectable. I was researching the whole time so we'd know what to do next and, of course, learning all of the things that we had done wrong, or at least could have done better if we'd had the right equipment, ingredients, and knowledge! We bought a hydrometer and it showed that all of the sugar had been consumed by the yeast, so I guess that's a good thing. By the next morning, it was bubbling and we were so excited! It bubbled for about a week and then it stopped. We made airlocks for the 2 jugs using some tubing and corks that we also sterilized and the other end of the tubes was put into a 3rd jug of water as an air lock. We also brought the juice almost to a boil, then allowed it to cool to lukewarm prior to adding the yeast that we had confirmed was active. We didn't have campden tablets or other sanitizers so we used a bleach solution, then plenty of boiling water for rinsing. We just used baker's yeast and made it in a couple of one gallon glass cider jugs using regular cane sugar.
We made a batch of prickly pear wine on the spur of the moment because I had some left over after making jelly and syrup for Christmas gifts.
0 kommentar(er)
