Pineapple Wine! The Gold Wine Made Easy

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.

A NEW RECIPE ABOUT PINEAPPLE WINE !!

Things You'll Need:

3 1/2 quarts of water
2 pounds granulated sugar
4 lbs fresh pineapple
Primary and secondary fermentors
Nylon straining bag
Cloth
1 crushed campden tablet
¼ tsp tannin
½ tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp acid blend
1 package of Montrachet or Champagne wine yeast
Siphon
Airlock
Bottles
Corks

Step 1

Bring 7 pints of water to a boil and add 2 pounds of granulated sugar to the boiling water. Stir until the sugar is dissolved.

Step 2

Place the pineapple into a large bowl. Remove the pineapple from the skin and the core and chop the fruit into small pieces. You can also choose to place the fruit in a juicer. You need a total of 4 pounds of the fruit with juice for this wine.

Step 3

Pour the juice into the primary fermentor and place all the fruit into a nylon straining bag and tie the bag. Crush the fruit in a primary fermentor while it is in the bag and leave the bag in the fermentor. Pour the boiling water over the fruit. Cover with a cloth and allow the mixture to cool until it becomes room temperature.

Step 4

Place 1 crushed campden tablet, 1/4 tsp tannin, 1 tsp yeast nutrient and 1/2 tsp acid blend into the fermentor. Cover and let it sit for 1 day at room temperature. After this time period, add 1/2 tsp pectic enzyme, cover again and let it sit for 12 hours.

Step 5

Put 1 packet of activated Montrachet or Champagne wine yeast into the fermentor. Let the wine sit and ferment for 7 days. Stir twice a day every day for this time period.

Step 6

Take the nylon straining bag out of the fermentor and allow the juice to drain out of it. Do not squeeze the bag. Discard the bag and pulp and let the wine set for 10 more days.

Step 7

Rack (or siphon) the wine into the secondary fermentor (without stirring first, as this will disrupt the sediment on the bottom) and fit on the airlock. Let it sit for 2 weeks, then rack again, replacing the airlock. Repeat this once every 30 days for about 6 months or until the wine is clear.

Step 8

Stabilize the wine and sweeten it to taste with granulated sugar when the wine has become clear. After 10 more days, rack the wine into bottles.

Source: http://www.ehow.com