Hi
I have a small Prickly pear cultivation in Crete, Greece.
The locals make their "raki" of different grapes with excellent aromas. I wanted to make it from my Prickly pear fruits. Tried several ways of making it but outcome was not fruity as expected (in some batches even added 30% of grapes).
Aroma is strong but not fruity. rather bitter. Maybe its the juice which is never clear but has a lot of sediments which do not fall down?

I tried to google but I do not find any tips how to make a correct wash of the fruit. Any Idea or experience, tips?
Please help me out

I use a professionally made 12 liter copper pot still with a thermometer on top. refractometer to check the alcohol level for cuts

Thanks, John

PS what if I make wash of the green leaves, lots of sap, no sugar