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  1. W

    pineapple wine

    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...
  2. W

    specific gravity/brix level

    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?
  3. W

    making fruit wines

    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?
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