I just bottled about 8 gallons of pineapple wine made from canned juice. I envy you having the frozen fruit!!! I used raisins as a yeast nutrient and when I racked it for the second time...I HATED IT!!! So much so, I put in my wine recipe book NEVER to use raisins again!! But a month later when I bottled, the flavor was quite nice. Anyway, as I am an unconventional winemaker, my advice, is not to let it sit on the lees very long. There are many experts that can tell you what happens, I am NOT one of them. All I know is that it gets a funky taste that I do not like.