I have finally learnt why high ABV is not lovely. Been in Scotland for the week and i got back tonight to find my pineapple wine (1 imp gallon) had stopped and moved it into a fresh demijohn. ( left the primary quite long...)
I used 1 litre of pure pineapple juice, 2.3 pounds of sugar and some yeast nutrient and pectic enzyme, and it seems to have given the wine some decent body. However an inch of lees was on the bottom after 3 weeks. i tried it and holy god it tastes like vodka with a shot of pineapple in it. It is about 4/6ths full at the moment which may explain why it is so strong! ( i left room to ferment and lost alot of mass in pulp which is now in the bin after the primary)
I think i will top it up with more pure pineapple and then add clearing agent, perhaps back sweeten? will this make it drinkable, its so strong i couldn't even swallow a mouthful.
I used 1 litre of pure pineapple juice, 2.3 pounds of sugar and some yeast nutrient and pectic enzyme, and it seems to have given the wine some decent body. However an inch of lees was on the bottom after 3 weeks. i tried it and holy god it tastes like vodka with a shot of pineapple in it. It is about 4/6ths full at the moment which may explain why it is so strong! ( i left room to ferment and lost alot of mass in pulp which is now in the bin after the primary)
I think i will top it up with more pure pineapple and then add clearing agent, perhaps back sweeten? will this make it drinkable, its so strong i couldn't even swallow a mouthful.