This is my first attempt at ***ly pear wine, so I have some questions.
Using a steam-juicer I collected 3 gallons of juice from purple, ripe
central Texas ***ly pears..
Starting SG was 1.022, so I added enough sugar to bring it up to 1.093.
I added potassium metabisulfite to get 50 ppm SO2 (calculated, not
Waited a day, then added yeast energizer and pitched Lalvin RC212. Not
sure why I picked that one.
Currently, SG is at .993, mesaured SO2 (Chemetrics) is 70 ppm (!), and
pH is 4.2.
I've racked it and there is still some activity going on. Today I'm
going to measure and adjust the TA and pH. I'll also run a paper
chromotography test just for fun.
What TA and pH range should I shoot for with this wine? I'm thinking TA
.65 and pH 3.5 using Acid Blend, but I'm not sure.
Should I have made this adjustment BEFORE fermentation?
I like dry wines, but am wondering if a fruit wine like this would be
The juice was kind of viscous, a little mucilagenous maybe because it's
cactus juice. Will that affect my gravity readings? Will that detract
from the taste?
Any other suggestions?
Thanks for any ideas.