Cactus Fruit & Sapote Beer Brewday

[@Keg-King]

Nice combination of ingredients!

[@mtbaddict9771]

When I brewed my prickly pear saison I froze the fruit and once it was defrosted I put the whole fruit in a juicer and extracted the cactus juice. I then added pectic enzyme to the fruit to break down the pectins and added the juice to secondary. I kegged it after fermentation was complete. In the beginning the pear taste was overwhelming and the beer was quite pink. Fast forward a few months lagering in a keg and it has developed into a beautiful ruby coloured beer. The gravity of the beer came out at 9% abv. The booziness has faded now its a lovely beer to enjoy

[@davidrobertson4301]

In Australia when you buy prickly pear it still has the spines on. We simply don't touch them, we use stainless steel tongs and skin them with a knife. Just to be sure I also put on disposable gloves

[@vernontafte1718]

I have made five different prickly pear wines and everyone loves the color turn to a pale brown I think

[@81dedhed]

Jötunn is pronounced "Yotun" 😁 love the work dude!!