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So this will be my second attempt at fermenting macerated and pressed pineapple juice that has gotten stuck. My basic process is let the whole fruit ripen for a week Crush whole and macerate with the skins on and pectic enzyme and add enough sulphite to get to about 30ppm based on historical...

So this is my first time posting here. I have absorbed a lot of good knowledge from the well seasoned experts taking the time to answer the curious newbies' questions. So thank you all for that. That being said, I have been vinting cider for a few years now and have run into an issue that I...