Prickly Pear Wine

Prickly Pear Wine

Post by Robert Rya » Tue, 17 Sep 2002 11:57:43



Does any one have any experience is making ***ly pear wine?
 
 
 

Prickly Pear Wine

Post by Jack Kell » Tue, 17 Sep 2002 23:54:42


Quote:
> Does any one have any experience is making ***ly pear wine?

Go to "Making Wines in Texas" at
http://www.FoundCollection.com/

Jack Keller, The Winemaking Home Page
http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by Robert Rya » Wed, 18 Sep 2002 03:10:45


 Thanks  for the response ,I have these but was wondering if anyone had
Personal experience in the making of ***ly pear wine. I feel sure that
there are some in's and out's of the process that I do not have information
on.
Thanks again
rryan


Quote:
> > Does any one have any experience is making ***ly pear wine?

> Go to "Making Wines in Texas" at
> http://www.FoundCollection.com/

> Jack Keller, The Winemaking Home Page
> http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by jmreite » Wed, 18 Sep 2002 09:12:29


Robert,
   do not expect a stupendous bouquet from this wine. In fact, sometimes,
there is a slight "pickle" aroma and flavor to this wine (if made without
raisins or grape juice). We had two ***ly Pear Wines at our Wine
Competition, this year, one was from a "homie" and the other was commercial.
The commercial wine was blended with Riesling. It was recieved well enough
to merit a Silver. The "homie" was unblended and also merited a Silver. WHAT
A COLOR!!!!! There is simply _nothing_ to that compares to the shocking
majenta/purple of this wine. Again, the bouquet is _not_ what you are after,
but the color. In fact, I was told that this wine is to be blended with
7-Up, and in public view so that the effect of the blending could be
admired. Evidently, it turns neon blue/puple or some such fantastic color
and is part of the aplomb of the event.
Joanne
p.s. I wouldn't blend, and I wouldn't add raisins or grape juice.


Quote:
> Thanks  for the response ,I have these but was wondering if anyone had
> Personal experience in the making of ***ly pear wine. I feel sure that
> there are some in's and out's of the process that I do not have
information
> on.
> Thanks again
> rryan



> > > Does any one have any experience is making ***ly pear wine?

> > Go to "Making Wines in Texas" at
> > http://www.FoundCollection.com/

> > Jack Keller, The Winemaking Home Page
> > http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by Jack Kell » Thu, 19 Sep 2002 05:06:25


Joanne, I can't agree with you more about the color.  There is no wine
I have ever seen that even approaches the color of ***ly pear cactus
wine.

For Robert, the taste of this wine is very different than anything you
will have tasted before.  It cannot be described, so just make it
(make a gallon now, more next year if you like it) and expect
something very different.  My wife does not like either the aroma or
the taste of it, but I happen to be one who does.

Joanne, I personally would not waste it by mixing with 7-Up.  I've
found that tequila is the perfect accompaniment for ***ly pear
cactus wine -- 1/2 shot in the wine glass, then pour in the wine.  The
effect is staggering;  the pun is intended.

Jack Keller, The Winemaking Home Page
http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by jmreite » Thu, 19 Sep 2002 10:28:14


Jack,
   the color is indeed the most fantastic thing,...next to a New Mexico
sunset, if you get my drift. I would not make this wine for the taste of it.
But just the color. And you're right Jack, this is a wine made purely for
the color and to be a "mixer". Which is a aurprise for me. But then, wine
opens a whole new world so many times......
Joanne
BTW, the "homie" is supposed to battle a case of his for me. ;o)


Quote:
> Joanne, I can't agree with you more about the color.  There is no wine
> I have ever seen that even approaches the color of ***ly pear cactus
> wine.

> For Robert, the taste of this wine is very different than anything you
> will have tasted before.  It cannot be described, so just make it
> (make a gallon now, more next year if you like it) and expect
> something very different.  My wife does not like either the aroma or
> the taste of it, but I happen to be one who does.

> Joanne, I personally would not waste it by mixing with 7-Up.  I've
> found that tequila is the perfect accompaniment for ***ly pear
> cactus wine -- 1/2 shot in the wine glass, then pour in the wine.  The
> effect is staggering;  the pun is intended.

> Jack Keller, The Winemaking Home Page
> http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by Robert Rya » Fri, 20 Sep 2002 03:05:04


Thank you Jack and Joanne for all of the input. I am in the process of
setting of a 5 gal batch and will let you know how it  comes out.
rryan

Quote:
> Jack,
>    the color is indeed the most fantastic thing,...next to a New Mexico
> sunset, if you get my drift. I would not make this wine for the taste of
it.
> But just the color. And you're right Jack, this is a wine made purely for
> the color and to be a "mixer". Which is a aurprise for me. But then, wine
> opens a whole new world so many times......
> Joanne
> BTW, the "homie" is supposed to battle a case of his for me. ;o)



> > Joanne, I can't agree with you more about the color.  There is no wine
> > I have ever seen that even approaches the color of ***ly pear cactus
> > wine.

> > For Robert, the taste of this wine is very different than anything you
> > will have tasted before.  It cannot be described, so just make it
> > (make a gallon now, more next year if you like it) and expect
> > something very different.  My wife does not like either the aroma or
> > the taste of it, but I happen to be one who does.

> > Joanne, I personally would not waste it by mixing with 7-Up.  I've
> > found that tequila is the perfect accompaniment for ***ly pear
> > cactus wine -- 1/2 shot in the wine glass, then pour in the wine.  The
> > effect is staggering;  the pun is intended.

> > Jack Keller, The Winemaking Home Page
> > http://www.FoundCollection.com/

 
 
 

Prickly Pear Wine

Post by Jim » Tue, 24 Sep 2002 02:12:35


Quote:

> Thank you Jack and Joanne for all of the input. I am in the process of
> setting of a 5 gal batch and will let you know how it  comes out.
> rryan


> > Jack,
> >    the color is indeed the most fantastic thing,...next to a New Mexico
> > sunset, if you get my drift. I would not make this wine for the taste of
>  it.
> > But just the color. And you're right Jack, this is a wine made purely for
> > the color and to be a "mixer". Which is a aurprise for me. But then, wine
> > opens a whole new world so many times......
> > Joanne
> > BTW, the "homie" is supposed to battle a case of his for me. ;o)



> > > Joanne, I can't agree with you more about the color.  There is no wine
> > > I have ever seen that even approaches the color of ***ly pear cactus
> > > wine.

> > > For Robert, the taste of this wine is very different than anything you
> > > will have tasted before.  It cannot be described, so just make it
> > > (make a gallon now, more next year if you like it) and expect
> > > something very different.  My wife does not like either the aroma or
> > > the taste of it, but I happen to be one who does.

> > > Joanne, I personally would not waste it by mixing with 7-Up.  I've
> > > found that tequila is the perfect accompaniment for ***ly pear
> > > cactus wine -- 1/2 shot in the wine glass, then pour in the wine.  The
> > > effect is staggering;  the pun is intended.

> > > Jack Keller, The Winemaking Home Page
> > > http://www.FoundCollection.com/

     An other option is to add 1 (one) can of Welche's white grape
_juice_ (not***tail) per every 33 oz. (approx) of must.  This is a
great "neutral" way to add a "grapey-ness" and feel to the wine.