PAC762
Well-Known Member
I'm getting ready to start a pineapple wine. I want this to come out fairly dry and plan to bottle half sparkliing and half still. I was intending to follow Terry Garey's recipe, which is very similar to Jack Keller's:
I searched this site for any tips I could pick up and I found several posts from Freezeblade that mentioned problems with pineapple wine due to high acid levels. Freezeblades recipe is
Now I'm really confused about the acid issue. Garey's recipe does not call for an acid-metabolizing yeast. Garey's recipe actually calls for adding extra acid to the wine. I'm not sure which direction to go here. Could it be that there is substantially more acid is pineapple juice than there is in crushed/canned fruit?
Any insite on this would be appreciated. My initial intent was to follow Garey's/Keller's recipe and use Cote de Blanc yeast, but now I don't know if I should use 71B and hold the acid blend.
2 16-oz cans crushed pineapple
2 lbs granulated sugar
1 11.5 oz can Welch's 100% White Grape Juice frozen concentrate
7 pts water
1 tsp acid blend
1 crushed Campden tablet
½ tsp pectic enzyme
¼ tsp tannin
1 tsp yeast nutrient
1 pkt Champagne wine yeast
I searched this site for any tips I could pick up and I found several posts from Freezeblade that mentioned problems with pineapple wine due to high acid levels. Freezeblades recipe is
for a 1-gallon recipe:
12-16 oz water (spring water works great, as long as it's pre-boiled)
1.5 cups Sugar (I used Evaporated Cane Sugar)
Fill with 100% Pineapple Juice (Trader Joes brand, stay away from cans if possible)
Lalvin 71B-1122 (metabolizes some of the malic acid, this yeast is important)
Pectic enzyme/nutrient as directed on package.
Now I'm really confused about the acid issue. Garey's recipe does not call for an acid-metabolizing yeast. Garey's recipe actually calls for adding extra acid to the wine. I'm not sure which direction to go here. Could it be that there is substantially more acid is pineapple juice than there is in crushed/canned fruit?
Any insite on this would be appreciated. My initial intent was to follow Garey's/Keller's recipe and use Cote de Blanc yeast, but now I don't know if I should use 71B and hold the acid blend.