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Old 06-27-2010, 08:25 PM   #1
ruffcutt
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Default Pineapple Wine

A friend of my put together some pineapple wine, and left with me to baby sit. Nether him or myself has much experience with wine making, and the recipe is as follows.

10 cans of concentrated pineapple juice.
A pound of brown sugar.
Pectin enzyme.
Wine yeast.
enough bottled water to fill up the remainder of the five gallon jug.

The stuff has been bubbling away for a week now, and is starting to slow down a little. I'm probably gonna buy a hydrometer later today, any guesses about what kinda reading I should look for before I rack it into a 2nd fermenter? Also should I worry about the stuff going bad in the 2nd fermenter while I'm waiting for the gravity to get to zero? I have no idea how picky pineapple juice is.

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Old 06-27-2010, 09:11 PM   #2
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When Making wine, much like beer, racking it to a secondary is mostly just (unless adding other fruits/extracts) just to help it clear up (argued alot).

So there is no specific gravity that you should look for, especially as you didnt take the original gravity, so you have no idea how far it is along.

Just give it a week or so, then rack it off to a secondary and make a big effort not to get any chunks/yeast etc along with it.

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Old 06-28-2010, 01:51 AM   #3
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Good luck on it clearing. I've had a gallon of pineapple/orange sitting for a few months now, hasn't cleared at all. I think I'm going to have to break down and try some clearing agents.

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Old 06-28-2010, 02:30 AM   #4
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I have a pineapple wine that is just 100% juice (not from concentrate), montrechet, and dextrose.

It cleared within a month - but it tastes like rocket fuel. We are going to forget about it for a while to see if it improves.

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Old 06-29-2010, 09:44 PM   #5
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I racked it into the secondary last night, and there was about 2/3 of a gallon of 'sludge,'for lack of a better word, that must have been floating on the top, because when the siphon was almost complete it plugged up my racking cane.

I'm pretty new to this, and I've never seen anything like that before.

Thanks for the advice, I love this place :-)

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Old 06-30-2010, 02:54 PM   #6
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I've only done one pineapple wine, and that was years ago. mine finished way too dry and a bit too strong ~15+%. Then, i goofed a little and backsweetened too much. but after a couple months in the bottle, it turned into a really good dessert wine. worked great for cooking too.

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Old 07-01-2010, 03:26 AM   #7
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Mine made from concentrate is not clearing ( even with gelatin) and tastes like....well it is NOT good. I took a small sample and sweetened it till there was sugar in the bottom of the glass that would not dissolve and it still is AWFUL. On the other hand my blueberry is VERY VERY good!!!

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Old 07-12-2010, 02:13 PM   #8
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Yep this stuff is having some issues clearing as of yet, and there is a cloudy storm at the bottom of the fermentor. I wonder if the pectin got set when they where concentrating it.

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Old 07-13-2010, 01:39 AM   #9
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Quote:
Originally Posted by ruffcutt View Post
Yep this stuff is having some issues clearing as of yet, and there is a cloudy storm at the bottom of the fermentor. I wonder if the pectin got set when they where concentrating it.
You sure it is not pulp / fruit particles? Mine has that cloud at the bottom. The juice itself cleared up but there is a bunch of crap at the bottom that was in the jug when I bought it.

Next time I make a batch I am going to run it through a coffee filter first.
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Old 07-13-2010, 02:12 AM   #10
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Can this stuff be filtered NOW? And not with a high dollar gizmo but with a coffee filter or something similar? To be honest it tastes so bad I wonder if it is worth the efort.

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