What you will need
3 pounds fresh pineapple
1 campden tablet
4 cups white sugar
1 teaspoon nutrients
1/4 teaspoon tannin
1 package yeast (Powder as used for bread making)
Just Follow these steps:
First, take fresh pineapples. No
degradation, uniform color between green and yellow. Avoid extra mature fruits
because these contain wild yeast which co-ferment to acetic acid.
1- Remove top from pineapple.
2- Cut off peel.
3- Quarter pineapple lengthwise and cut
out core.
4- Chop into small pieces and put into
primary fermentor. (See our previus post about fermenters, or Click Here for
more info)
5- Mash and squeeze some juice out of the
fruit. Add 12 cups of water and all other ingredients EXCEPT yeast, that’s the
last step.
6- Specific Gravity should be between 1.090 and 1.095. Add yeast. Stir
daily, pressing pulp lightly with spoon to aid extraction for 3 to 5 days,
until frothing ceases.
For a dry wine, rack in six weeks, then every three
months for one year. Bottle.
For a sweet wine, rack at six weeks. Add 1/2 cup sugar
dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the
addition of sugar. Rack every three months until one year old.
7- Bottle the wine when it is 6 to 12 months old, when you are sure it
is stable. I like to continue racking for a whole year to ensure the wine is as
clear as possible. Wine is ready to drink one year after the date the batch was
started.
