Thanks, to the both of you. I have made 10 gallons of pineapple wine that was very successful. BUT, I racked it every week, faithfully, as it does not sit well on the lees. Maybe that is where the acid taste comes from? It was a young wine, I bottled it after 6 weeks. It was really mild and quite good for "prison brew". I have 5 gallons that I just racked today, and it is not quites as good because I let is sit for a few weeks, on the lees, and I used Premier Cuvee. The other I just used champange yeast. I am not schooled on yeast so I thought the 'bigger the better'. Turns out, the Premier Cuvee just keeps throwing lees. Had the husband taste test the orange grapefruit, and it really is funky, but it warmed his gut?!? Back to the deep dark depths it goes, with the strawberry mead that taste like jet fuel, for a few months. Hopefully, the pineapple mandarin will work out, I have only used dole pineapple juice for the previous wine, never canned fruit. Thanks again!!!