How to Make Pineapple Wine
Pineapple wine has a light, fruity and bitter taste. Add fresh pineapples when serving it to add extra flavor. You can enjoy the wine with pork or ham dishes. It also goes well with desserts that contain a lot of fruit. This article will instruct you on how to make pineapple wine.
How to Make Pineapple Wine
Boil 7 pints of water. Add 2 pounds of granulated sugar to the water. Stir the sugar and water until the sugar is completely dissolved.
Place a pineapple in a bowl and remove the skin from it. Chop the fruit into small pieces. You will need 4 pounds of pineapple with juice.
Pour the juice into a fermentation vessel, which also known as a carboy. Place the fruit into a nylon straining bag and tie the top. Crush the fruit while it is in the bag and place it into the carboy.
Pour the sugar water over the straining bag. Cover the carboy with a cloth and allow the ingredients to sit until it is room temperature.
Place one crushed Campden tablet, 1/4 teaspoon tannin, 1 teaspoon yeast nutrient and 1/2 teaspoon of acid to the carboy. Blend the ingredients. Cover the carboy and let it sit for one day at room temperature.
Add 1/2 teaspoon pectic enzyme. Allow mixture to sit for 12 hours.
Put one packet of Montrachet wine yeast to the carboy. Blend the ingredients. Cover the carboy and let the ingredients sit for seven days. Stir the ingredients twice a day during this time.
Remove the nylon bag and allow the juices to drain into the carboy. Discard the bag. Allow the wine to sit for 10 days.
Siphon the wine into a clean carboy. Cover the carboy and let it sit for two weeks. Repeat this process once every 30 days until the wine is clear.
Sweeten the wine to taste with sugar. Let the wine sit 10 days. Siphon the wine into bottles.