At one point in the not so distant past, I fermented pineapple juice and apple juice together to a dry, low abv wine/cider (If I recall it was about 7%). To be perfectly blunt, it was horrendous, and aging actually seemed to hurt it. My palate quivers at the mention of it.
I was suspicious, perhaps even downright antagonistic, towards the idea of fermenting pineapples. I even actively campaigned against making pineapple homebrew on this very forum and the cider forum.
More recently, however, I was given a bottle of Maui Blanc: http://store.mauiwine.com/maui-blanc-p4.aspx
I'm having a glass right now and it is, I'm surprised to say, pretty darn good. it is medium bodied, fresh and vaguely reminiscent of a German Reisling, with similar acidity levels. Definitively pineapple nose.
It has to be pretty young; they don't even give the date on the bottle. The gravity is 1.000, but it tastes sweeter than that.
Anyone had luck making pineapple wine?
I was suspicious, perhaps even downright antagonistic, towards the idea of fermenting pineapples. I even actively campaigned against making pineapple homebrew on this very forum and the cider forum.
More recently, however, I was given a bottle of Maui Blanc: http://store.mauiwine.com/maui-blanc-p4.aspx
I'm having a glass right now and it is, I'm surprised to say, pretty darn good. it is medium bodied, fresh and vaguely reminiscent of a German Reisling, with similar acidity levels. Definitively pineapple nose.
It has to be pretty young; they don't even give the date on the bottle. The gravity is 1.000, but it tastes sweeter than that.
Anyone had luck making pineapple wine?