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Joined: 2/10/2002(UTC)
Posts: 5,254
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I"ve been trying to make a batch of prickly pear liquor a couple of times now and seemed to have botched it ,came out pretty foul, undrinkable,
I have a feeling I didn"t properly process and pasteurize the fruit before fermenting them.
Any ideas? I clean and skin the fruit before hand, so there is no problem there.
I messed up a 3 gal pulp last batch ,talk about a waste,. Would rather be more educationally armed before my next attempt.
Any yeast recommendations as well?
Al.
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