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I would try De-Solv-it. They have a regular version, and another version called Contractor's Solvent which is pure solvent. The latter is made to dissolve adhesives, caulk, silicone, and a bunch of other stuff. If that cant get it out, then maybe the stuff is etched into the glass and you...

it just finished fermenting and it tastes nothing like pineapple. More like a harsh white wine, I hope the pineapple flavor comes back with age.

no what I was saying is that the reason you don't get much of a reaction from just the ryr alone is that there is not much left to be consumed by anything.

do you use sulfites or pasteurization? No worries about infections?

if I'm not mistaken ryr has already been consumed by the mold on it

I just tasted it the other day it was at 1.02 and it tastes ok, but quite hot, the sugar is there but the heat destroys it and alot of some of the more attractive things about pineapple. Meanwhile there has been no foam the whole fermentation, maybe pineapple wine is best fermented open so the...

Dude its fine. I return samples, use my hands to stir, everything.

what makes it so special?

Hello folks, making a one gallon batch of pineapple wine, I sulfited it,left the fruit inside, let it sit for 24 hours in the primary with the lid on(its a bucket) but the air lock off of course. I added the yeast yesterday and 24 hours later it doesn't smell good. Its got some carbonation but...

its a one gallon batch. I added 1/5kg of sugar and topped off the water to about one gallon and its correct now.

I've been to both Maryland homebrew and Annapolis homebrew, they are both friendly, but the prices and selection seem to be better in annapolis. They have a wider variety of sizes there. A 6.9 bucket in annapolis is about 11.99 and a 7.9 bucket in Columbia is like 17.85. Lids sold separately.

Hi I am making a pineapple wine that calls for 3lbs of pineapple and,about 4 cups/ 576g of sugar. I used about 2.75lbs pineapple but when I took the reading I was at about 1.070 and I'm supposed to be at 1.090. My question is since the pineapple has sugar in it how do we get that into the equation?

I bought a nutmilk bag, seems more reusable than the bags they sell at the brewery, online those r just rated for 3 uses max, plus this was just $8.99

wow so you actually prefer to ferment without the bag? Do you notice any differences in flavor or clearing time?

I have the making wild wines book by John Peragine. The book calls for adding the fruit to a bag and allowing it to ferment like that in the primary. Is there anything wrong with blending the fruit and then adding it to the primary without the bag?