I've got around 10 gallons of prickly pear juice with a specific gravity of
1.38. I don't need 10 more gallons of wine, and 4% alcohol seems a little weak. Consequently, I've been thinking of boiling it to reduce it by 3 or 4 gallons before I ferment. Do you guys think this will hurt my must?Posting this in multiple groups???
I would try to freeze it instead of boiling...
Joel Crum wrote:
Boiling will produce furfural compound from the sugars. These alter flavour also they are yeast inhibitors an may cause fermentation problems.
Bob M
I assume you really mean 1.038; freezing is a better option as has been mentioned. You can use big freezer bags. Let it thaw to about half volume through a funnel to concentrate it. Sugaring is not uncommon either.
4% would never keep well, you are better off getting to 10% ABV by either sugaring or freeze concentrating.Joe
My experience is that you need two pounds of sugar per 6-8 pounds of fruit to get prickly pear cactus fruit (PPCJ) must to the 1100's, which is my target for OG. Are you averse to adding sugar? I wouldnt boil it that long if I were you..I tried an experiemental batch of PPCJ with a long boil because I have had problems with a bad mouth feel from this must. Some writers say a long boil alleviates this. The batch is not ready yet (minimum 12 months, best at 18) but both the color and the flavor have suffered.
Good luck
Sean
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