I back sweetened with the agave, I'm not a big fan of dry wines.
I am also working on a mulled spice wine using prickly pear as the base wine, also using the dragons blood recipe. Excited for this one :D
Well... Since I'm still kinda a rookie, I didn't weigh the fruit. Or pay attention to the size of bottle for the agave nectar. Sorry. But you will want to sweeten to your own taste anyway.
I boiled with skins and all. That's how I always did it when I was making jelly. I already had the juice frozen when I decided to make wine. The color & flavor are great even when boiled. I've never done it the other way yet so I can't really compare the two.
6 cans of welches frozen white grape conc.
9 lbs sugar
3 tsp energizer
3 tsp pectic enzyme
6 tsp acid blend
6 crushed campden
prickly pear juice to 6 gallons
To get the juice I had previously boiled the fruits for 35-45 mins, mashing them every so often to release juices. Discard fruit and...