Hello all…I am new to the forum and very new to brewing mead…I have all my equipment for my first trial which will be using Prickly Pear Tunas…. I have a question about the recipe. I have the book b;y Charlie Papazian and his recipe. My question Is about boiling the fruit. He stresses about boiling the tunas for 2 hours. However I read that most current post discourage this practice as it takes away from the flavor of the fruit. Several posts mention bring to 160 degrees for 15 minutes but avoid boiling. I can not find a single case of the results of this practice. It sounds okay in theory but no one mentions how the results turned out. If you have made this mead please reply with your results. Should I boil the fruit for 2 hours or avoid boiling the fruit. Any advice would be greatly appreciated. My first batch will be 5 gallons and I would like to have it turn out as well as possible. Thanks
Prickly Pear Tunas Mead
- Thread starter Yesso
- Start date
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