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Old 03-03-2009, 02:01 AM   #1
zac
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Ok, I know, I know,.....It can't be done.

But if I wanted to get some pineapple flavor into my afelwein, how could I go about this?

Ive done the straight version, blueberry, apple conectrate, blackberry etc etc..even peach.

Ideas?

 
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Old 03-03-2009, 02:03 AM   #2
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Flavor extract? Bickford Flavors
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Old 03-03-2009, 02:08 AM   #3
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How the heck did I miss this in all the searching I have done?

Google may not be my friend anymore.

what do you think? 1 oz= hint of pineapple & 4oz=fresh pineapple gasm?

 
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Old 06-17-2009, 11:39 PM   #4
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I'm curious did u try this Zac? sounds like this one is now on the "list of things to do with Apfelwein"
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Old 06-18-2009, 06:35 AM   #5
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Why can't you make pineapple wine? Or are you talking about pineapple being added to apfelwein?

 
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Old 06-19-2009, 02:40 PM   #6
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If you can't make pineapple wine, what did i just do? Is something bad gonna happen or... It was actually a pineapple juice and white grape concentrate wine. It is really young still so taste like a turd(not literally), but it cleared fine and I think will be quit nice. PS I did strain the pineapple juice.

 
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Old 06-22-2009, 04:16 PM   #7
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A local place here (florida) makes pineapple wine..it's good stuff, I used it for cooking ham which I later made into a Hawaiian pizza. Good stuff. It's a little intense though.
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Old 06-22-2009, 05:23 PM   #8
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Many people report that fermenting any citrus type of juice results in a rather unpleasant vomit taste to the beverage. Pineapples are high in citric acid.


Therefore.....

So, in order to get the taste in there, you would do best to euthanize the yeast, add flavoring, and force carb if you want it "sparkling".

 
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Old 06-22-2009, 07:20 PM   #9
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2-4 oz of extract is probably right for 5 gallons, 1 oz I don't think would be enough.
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Old 06-27-2009, 02:10 AM   #10
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Naw, I havent got around to trying it. I did blueberries last time, I'll get another batch started about christmas, then kill the yeast & force carb for summer next summer.

I will deff. use the extract.

 
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