Pineapple Wine Recipe D.I.Y.

Hey Guys and Gals! A crisp pineapple wine. Makes one gallon.

Ingredients

Step 1

• 4 lb ripe pineapple, peeled, cored and chopped
• 2.25 lb sugar
• 1 gallon water
• 1 tsp yeast nutrient
• 1/2 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack white wine yeast

Directions

1. Put the pineapple in a straining bag in the primary fermenter and crush it.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish, weeks to months.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 months or more.

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