3 qts. Prickly Pear

1 1/4 cup Raisins or 1/2 pt. Grape Concentrate

2 pts. Water

2 lb. Sugar

2 tsp. Acid Blend

1 tsp. Pectic Enzyme

3/4 tsp. Energizer

1 Campden, crushed

1 pkg. Sherry or Port yeast

METHOD:

Don't head for the grocery store. These "pears" are sometimes purple, sometimes orange, sticker covered, pear-shaped fruits growing on the top edge of flat pad-shaped cactus. Cut off fruit.

1. Break or singe off stickers. Wash, chop, and mash up fruit. Chop up raisins, if used. Put all in nylon straining bag, tie top, and leave bag in primary fermentor.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.040 (3-5 days) lightly press juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

Wine can be sweetened at bottling by adding 1/2 tsp. stabilizer and then stir in 1/4 lb. dissolved sugar per gallon.

VARIETIES

Prickly Pear (Opuntia L.) is a large genus; in fact one variety or another can be found in most parts of the U.S. Eastern Prickly Pear (O. compressa) with red or purple fruit, Hunger Cactus (O. polycantha) yields spiny fruit. Flowers appear followed by fruit -- sometimes spiny.