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Old 01-05-2015, 05:58 PM   #1
newbrew86
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Default Pineapple Mead

So I'll be making a 5.5g batch of grandmas apple pie for my first mead this week. I'll have 10lbs extra honey so I'm planning two more meads.

Was planning on doing a pineapple mead, where I do 5lb honey, water, then 1 pineapple diced into large chunks. Will these end up sinking like oranges would in JAOM?

Will pineapple end up being cloudy? I could see that happening and was wondering if I should add pectin enzyme during primary fermentation? Maybe 1/2 tsp before adding yeast?

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Old 01-05-2015, 11:02 PM   #2
Matrix4b
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Put the fruit in the secondary. The fruit will sink if put in a mesh bag and in the end it should be mostly pulp that comes out of the mesh bag. Pineapple pulp is stringing and pineapple fruit has LOTS of liquid in it but the acidity is high as well as sweetness. It should end up pretty clear with out the need for enzyme. If you have 1 pineapple then it sounds like you are doing a 1 gal batch or two at most. You will not get much pineapple flavor if 1 pineapple for a 5 gal. I used 5 once and got some pineapple flavor but when I used 7 pineapples it was really good.

Hope it turns out well

Matrix

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Old 01-06-2015, 04:34 PM   #3
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Originally Posted by Matrix4b View Post
Put the fruit in the secondary. The fruit will sink if put in a mesh bag and in the end it should be mostly pulp that comes out of the mesh bag. Pineapple pulp is stringing and pineapple fruit has LOTS of liquid in it but the acidity is high as well as sweetness. It should end up pretty clear with out the need for enzyme. If you have 1 pineapple then it sounds like you are doing a 1 gal batch or two at most. You will not get much pineapple flavor if 1 pineapple for a 5 gal. I used 5 once and got some pineapple flavor but when I used 7 pineapples it was really good.

Hope it turns out well

Matrix
Thanks friend, I'll be doing a 1 gallon batch for 1 whole pineapple. How big would you reccomend i make the chunks? just bite sized chunks? Also, if I put fruit into the secondary, when they drop should I wait a month or so, then re-rack into my 5gallon bucket, then back into my carboy for aging? I'm not sure if it would still bubble at all and not too positive when I can bottle without having exploding bottles lol

also sorry for a dozen questions but where can i find tinier mesh bags? any idea?
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Old 01-06-2015, 07:52 PM   #4
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I use these mesh bags when making muscadine wine. They work great.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

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Old 01-06-2015, 08:48 PM   #5
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Why treat this melomel as if it were JAOM? If you simply measure the gravity of the fermenter and it is below 1.000 and stable for some weeks then you know that the yeast has converted all the sugars in the melomel.
The USDA
http://nutritiondata.self.com/facts/...-juices/2019/2
suggests that about 10 percent of the pineapple by weight is sugar (all fermentable) So if you add 1 cup of chunked pineapple (165g) you probably have added about 16 gms of sugar. Rule of thumb is about 400 g = 1 lb and 1 lb of sugar will increase the SG of 1 gallon by 40 points (1.040) You would need about 25 cups of chunked pineapple to raise the gravity by 40 points...
What I would do (in contrast to Matrix4b), is determine how much pineapple you have by weight, send it through a juicer or blender, add some K-meta (to inhibit spoilage) then add pectic enzyme to help break up the pectin. Twenty four hours later you might pour the pineapple mush into a straining bag and tie the end with sanitized (clean) nylon thread and push the bag and its contents into your secondary. Rack the mead onto the bag and tie the bag through your bung to the top of the carboy. Leave the pineapple in the fermenter for as long as you think it will take for all the flavors to transfer to the mead. Then haul the bag out using the thread.

If you know the weight of the pineapple you have blended and divide that by 10 you know the amount of sugar you have added and you therefore know the increase in the SG that you have added. Simply measure the gravity every two or three weeks until , as I say, the gravity is below 1.000 and is stable. You can bottle then or when the mead (melomel) is crystal clear and you should have no bottle bombs.
Not sweet enough (because too dry)? then you stabilize the mead (with K-meta AND K-sorbate) and then add either more honey or pineapple juice...

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Old 01-07-2015, 06:52 PM   #6
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Quote:
Originally Posted by bernardsmith View Post
Why treat this melomel as if it were JAOM? If you simply measure the gravity of the fermenter and it is below 1.000 and stable for some weeks then you know that the yeast has converted all the sugars in the melomel.
The USDA
http://nutritiondata.self.com/facts/...-juices/2019/2
suggests that about 10 percent of the pineapple by weight is sugar (all fermentable) So if you add 1 cup of chunked pineapple (165g) you probably have added about 16 gms of sugar. Rule of thumb is about 400 g = 1 lb and 1 lb of sugar will increase the SG of 1 gallon by 40 points (1.040) You would need about 25 cups of chunked pineapple to raise the gravity by 40 points...
What I would do (in contrast to Matrix4b), is determine how much pineapple you have by weight, send it through a juicer or blender, add some K-meta (to inhibit spoilage) then add pectic enzyme to help break up the pectin. Twenty four hours later you might pour the pineapple mush into a straining bag and tie the end with sanitized (clean) nylon thread and push the bag and its contents into your secondary. Rack the mead onto the bag and tie the bag through your bung to the top of the carboy. Leave the pineapple in the fermenter for as long as you think it will take for all the flavors to transfer to the mead. Then haul the bag out using the thread.

If you know the weight of the pineapple you have blended and divide that by 10 you know the amount of sugar you have added and you therefore know the increase in the SG that you have added. Simply measure the gravity every two or three weeks until , as I say, the gravity is below 1.000 and is stable. You can bottle then or when the mead (melomel) is crystal clear and you should have no bottle bombs.
Not sweet enough (because too dry)? then you stabilize the mead (with K-meta AND K-sorbate) and then add either more honey or pineapple juice...
Well I'm not sure the goal is to get all the sugar directly from the pineapple, just get the flavor out of it. That said maybe I should use storebought pineapple juice without preservatives, add pectin enzyme and kmeta and use the juice in the secondary?
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Old 01-07-2015, 07:49 PM   #7
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If you want only the flavor then why not ferment your mead to whatever level you would normally (I ferment dry, but that's me), aging, (that may mean waiting several months, racking every 60 days), stabilizing the mead when crystal clear with K-sorbate and k-meta and simply adding pineapple juice. The unfermented juice will sweeten the mead and will flavor it...

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Old 01-07-2015, 09:18 PM   #8
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Quote:
Originally Posted by bernardsmith View Post
If you want only the flavor then why not ferment your mead to whatever level you would normally (I ferment dry, but that's me), aging, (that may mean waiting several months, racking every 60 days), stabilizing the mead when crystal clear with K-sorbate and k-meta and simply adding pineapple juice. The unfermented juice will sweeten the mead and will flavor it...
well i'm really new to brewing, i've yet to make anything so that may explain me doing things incorrectly

that said, you're saying i should just use pineapple juice to back sweeten/ flavor the final product and use sorbate to keep it from fermenting the newly introduced sugar?
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Old 01-07-2015, 11:49 PM   #9
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I would use a fermentation bucket. Since you only have 1 gal of liquid to work with, I would use about 1 to 1 1/2 inch chunks or for those that are metric 2.5 to 4 cm.

For the primary, do it with out the pineapple, the sediment will drop out of it, mostly in 2 weeks or so. Rack on to the fruit.

Then leave it for about 3 weeks to a month, remove fruit, rack off of sediment.

Let Settle til clear. Rack and mix in 1 teaspoon of Postasium Sorbate, leave sit for 2 days or so, then backsweeten to taste.

This will cloud it up again, just let it settle out and rack off of the sediment when it reaches 1/4 inch or so, or 1/2 cm or so.

I recommend 1 oz of oak chips or cubes, lightly toasted at the end in for 1 to 1 1/2 weeks. This will vastly smooth out the Mead.

When it is clear you are ready for bulk aging or bottling and bottle aging.

To be certain no bottle bombs then take a hydrometer readings and when you have no change for 3 readings in a row (one per week) then it has stopped fermenting enough to bottle (or bulk age)

Age in the bottle or carboy for at least 6-8 months, a year if you can wait.

Then you are golden (both in color and metaphorically)

Matrix

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Old 01-08-2015, 05:17 PM   #10
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Quote:
Originally Posted by Matrix4b View Post
I would use a fermentation bucket. Since you only have 1 gal of liquid to work with, I would use about 1 to 1 1/2 inch chunks or for those that are metric 2.5 to 4 cm.

For the primary, do it with out the pineapple, the sediment will drop out of it, mostly in 2 weeks or so. Rack on to the fruit.

Then leave it for about 3 weeks to a month, remove fruit, rack off of sediment.

Let Settle til clear. Rack and mix in 1 teaspoon of Postasium Sorbate, leave sit for 2 days or so, then backsweeten to taste.

This will cloud it up again, just let it settle out and rack off of the sediment when it reaches 1/4 inch or so, or 1/2 cm or so.

I recommend 1 oz of oak chips or cubes, lightly toasted at the end in for 1 to 1 1/2 weeks. This will vastly smooth out the Mead.

When it is clear you are ready for bulk aging or bottling and bottle aging.

To be certain no bottle bombs then take a hydrometer readings and when you have no change for 3 readings in a row (one per week) then it has stopped fermenting enough to bottle (or bulk age)

Age in the bottle or carboy for at least 6-8 months, a year if you can wait.

Then you are golden (both in color and metaphorically)

Matrix
Hey man, that's really nice of you to take the time to walk me through that , I really appreciate it!!

I ended up doing my first project last night, d47, 0.5lbs sugar, 1 gallon apple juice. just dry pitched the yeast, bubbling every 2 seconds 8 hours in! pretty excited

going to start a JAOM right now as I just picked up 6 gallons of indian summer apple cider for 18.59 with tax!

my 15lbs honey just came too so i'll start the pineapple mead (sans pineapple until racking) tonight!
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