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Help me understand the mouth feel of this prickly pear wine

Not terribly impressed with last years prickly pear wine, but don't understand whats happening.....

it feels "thick" in the mouth, almost like a real heavy mead might. Its completely dry, I should add. While it feels thick in the mouth, it has no legs in the glass, I should also add. Prickly pear is gooey when you make your must ( I make mine from juicer-juiced juice with no boiling ) but I have always added extra pectic enzyme in the past and not encountered this before.

The wine was produced per jack kellers recipe, except for doubling of pectic enzyme.

If anyone has a best guess as to why this feels so thick in the mouth, and what chemical or substance might be most likely responsible, I'd love to know.

Prickly pear is my local inexhaustible free fruit . I planned to double production this year, but I would like to figure this out first!!

Thanks in advance

Sean

Reply to
snpm
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I have 2 gallons that I bottled and they will be a year old in August. I will let you know how mine turned out when I taste. I made 1 gallon from Jack's recipe and 1 gallon from another source. The later recipe went super dry, had more body it seemed, and included raisins in the recipe. It was not boiled either, but the first was. I sweetened a little to bring out the subtle fruitiness of the cactus, and just combined the 2 gallons before bottling. It's a little early as I waiting for a year at least, but guess it's as good a reason as any to open one of them.

Quixote

Reply to
Quixote

P.S. Will also check the look and feel. :^)

Reply to
Quixote

bumping...time grows short for determining the best treatment for this years harvest....It's me or the havelinas...would appreciate all opinions.

Sean

Reply to
snpm

Sean, I've never made it. I would have done what you did, add more pactic enzyme.

Jack has an email address, maybe try him directly. Ben Rotter may have some idea where to go too. Just google him to get his website on winemaking.

Joe

Reply to
Joe Sallustio

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