A friend of my put together some pineapple wine, and left with me to baby sit. Nether him or myself has much experience with wine making, and the recipe is as follows.
10 cans of concentrated pineapple juice.
A pound of brown sugar.
Pectin enzyme.
Wine yeast.
enough bottled water to fill up the remainder of the five gallon jug.
The stuff has been bubbling away for a week now, and is starting to slow down a little. I'm probably gonna buy a hydrometer later today, any guesses about what kinda reading I should look for before I rack it into a 2nd fermenter? Also should I worry about the stuff going bad in the 2nd fermenter while I'm waiting for the gravity to get to zero? I have no idea how picky pineapple juice is.
10 cans of concentrated pineapple juice.
A pound of brown sugar.
Pectin enzyme.
Wine yeast.
enough bottled water to fill up the remainder of the five gallon jug.
The stuff has been bubbling away for a week now, and is starting to slow down a little. I'm probably gonna buy a hydrometer later today, any guesses about what kinda reading I should look for before I rack it into a 2nd fermenter? Also should I worry about the stuff going bad in the 2nd fermenter while I'm waiting for the gravity to get to zero? I have no idea how picky pineapple juice is.