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26 August 2017

St Demetrios Greek

Orthodox Church,

1145 E Ft Lowell

Tucson, Arizona

9 am - 1 pm






Prickly Pear ... Elsewhere


Prickly Pear Wine Recipe

- courtesy of Gary Wilder of Brew Your Own Brew


Yield: 6 gallons

Starting Gravity 1.005

Alcohol by Volume: 10%



Prickly pears frozen full 6.5 bucket

1 can 46oz Alex. Wine grape concentrate

4lbs corn sugar (dextrose)

1/3 oz Acid Blend

4 tsp Pectic enzyme

1.5 tsp yeast nutrient

5 Campden tablets



1. Thoroughly clean and sanitize all brewing equipment.

2. Freeze prickly pear until solid (usually 2 days).

3. When solid remove from freezer and put into a 6.5 gallon food grade bucket with lid and let set out until completely thawed. (press).

4. Pour the juice through a strainer covered with cheese cloth to completely remove any fine stickers. Smash the furit with a spoon a couple of times to get as much juice as possible.

5. Mix all ingredients and add water to lower specific gravity to 1.060 in a 6.5 gallon fermenter. Attach an airlock.

6. Let set for one day.

7. Add sherry yeast.

8. Let must ferment for 3 to 4 weeks or until no activity is noticeable in airlock.

9. Rack (transfer) to sanitized secondary glass fermenter and let set for 30 days.

10, Rack again and let clear - when specific gravity reaches 1.005 or lower and must is clear your wine is ready to bottle.

11. Rack to a bottling bucket and bottle immediately.

12. Wine will be ready to drink in about 9 months.


All ingredients are available at Brew Your Own Brew







All proceeds benefit the non profit, EMVIA, Educating and Mentoring for the Visually Impaired Association. EMVIA empowers visually impaired people and their friends and families to deal with issues arising from that impairment. EMVIA provides them with a resource that identifies information specifically designed to meet their unique needs and encourages them to achieve their full participation in the community.