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Old 04-08-2009, 08:02 PM   #21
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Keeping the faith! heh
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Old 04-09-2009, 03:21 AM   #22
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You ADDDED acid blend to a Pineapple Wine?

I recall a post on here somewhere, where the wine maker cut the recipe with water because the result was so acidic!

I picked up some calcium carbonate the other day to neutralize the acid in a small batch of Pineapple Wine I'm planning.

If possible, please share the ph levels of your batch.

I'll post my OG and Oph along with the recipe when I kick my batch off in a week or two.

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Old 04-09-2009, 03:08 PM   #23
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Quote:
Originally Posted by Pogo View Post
You ADDDED acid blend to a Pineapple Wine?
Yep, I was adapting from this recipe...

winemaking: requested recipe (Pineapple Wines)
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Old 04-11-2009, 09:36 AM   #24
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Hey, you can't bump and not give a status report! What's it like?
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Old 04-12-2009, 11:37 PM   #25
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Originally Posted by EvilTOJ View Post
Hey, you can't bump and not give a status report! What's it like?
Nothing new to report on the orange juice wine, but I just transferred the pineapple wine to the secondary, so I had to give it a taste!

Whoa! It's actually pretty good. A LOT of alchohol, but it is dry as it is supposed to be. It has a very tart aftertaste which I assume is from the acidic nature of it. But definitely drinkable and I can't wait to get it bottled and let it age a while!

I also bottled some apple wine today that I started on 3/17. I have some chilling right now and will give it an early taste.
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Old 05-14-2009, 10:45 PM   #26
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UPDATE

I pulled the pineapple wine and orange wine out today to check on how well they are clearing and how the taste is coming along.

They are both very cloudy still, but I only started them about 7 weeks ago so I have hopes they'll clear up soon.

The pineapple wine has mellowed a lot. There is a very pleasant, strong pineapple taste. It would be spectacular really except for the fact that it's pretty acidic. I'm going to give it more time to see if that improves any, and if not I may have to take steps to nuetralize a little of the acidity.

I continue to be pleasantly surprised at the orange wine. It no longer tastes like thinly disguised rubbing alcohol, and actually has a very mellow flavor that hints of oranges. It does have a bit of an odd smell, and a slightly bitter aftertaste. However, once aged a little more and served chilled I think it will be wonderful. I made it a bit strong in the alchohol department, which I think I'd alter next time, but one could add just a bit of fresh squeezed orange juice to a glass of this and it would taste awesome.
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Old 12-14-2013, 05:48 PM   #27
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Wow, I didn't realize I would write so much. tl;dr - I make OJ wine with wild yeast from raisins. The results have been "interesting."


I was actually doing a little bit of research on a wine I'm making from OJ concentrate and came across this. This will be my fourth batch (3 gallons or more per batch) in 3 years.

I don't have a recipe pinned down because of the nature of the way I came across it. We received some fan mail at our offices from a listener in the Huntsville, TX unit (death row) about making what I later found out was called pruno (mentioned already in this thread). The thing is pruno is quite literally foul, but this inmate's recipe was simple and borderline drinkable.

Somewhere I have the actual correspondence, but here's how I make it from memory:
  • OJ concentrate
  • Prepare per label directions (typically three cans of water)
  • Add sugar (no specifics, but I aim for 13-15% potential alcohol on the hydrometer)
  • Raisins

That's it!

The directions said you could prepare the raisins three days ahead of time by adding them to a sugar/water solution to rouse the yeast. Oh yeah, that's the yeast source—raisin wrinkles. The point was made that the cheaper they were the better since they would likely undergo less processing.

Results have been mixed. The wine always tastes the same, but it exhibits strange properties. The first time I prepared it, I didn't have any sort of device to measure SG, so when it was done "boiling" (the term the inmate used for fermentation), I began consuming it one pint glass at a time to gauge taste and alcohol content.

I can sympathize with the "vomit" characteristic, but since even the smell of vomit makes me gag, the fact that I could drink it means it was probably just extremely acidic.

The heat is very real and actually helped overpower some of the odd characteristics. During fermentation, I would use a turkey baster cum wine thief to sample. Early on the vast amount of sugar and concentrated OJ* offered intense rose notes and at around 6% (I found that this was the amount much later) it was like a sweet champagne.

I let the yeast run their full course, about 8-10 days and decided to rack to the fridge to crash cool and knock the yeast out of suspension.

As I said before, I had no way to gauge ABV, so I poured a pint glass full of wine. The first sip was "Whoa! That's intense! Ugh, I don't know how much of this I can drink." My wife took a whiff and compared it to the smell of feet, but didn't explain in much more detail.

By the second sip, I had already shocked my senses, so the acidity and dryness took over and I realized how "crisp" it tasted. Not necessarily in a good way, but in a redeeming way that help cut through some of the crazier flavors.

At sip three, I was convinced that I could drink enough to gauge whether or not I had actually created alcohol. I hadn't done much fermentation at this point in my life, so I was really flying blind.

Cut to pint 3 and I am quite inebriated. I found out later that I was probably in the 13-15% ABV range and at this point I had finished 32oz (just under a liter) and was working on 16 more and my wife noticed something... um... off. She had seen me at various levels of intoxication, but it wasn't so much about the level rather than the—how can I say this—state.

My behavior was a lot more random. My level of excitement was through the roof, partially because I was shouting "I MADE ALCOHOL!" over and over. All that and a few other things made for quite an interesting story the next day. The bonus was since there were no sulfites present, no wine hangover despite having the equivalent of 1.5 bottles.

This story made it around my group of friends and they jokingly said, we need to get together and try this. That weekend, five of us sat around the kitchen table and consumed the rest of the wine. A sixth friend showed up a few hours later, but because of some food that didn't agree with her earlier she was in no position to join us in drinking. She said there was definitely something "off." She said we were "giggly" as if we had been smoking herb instead of wine drunk (I can assure you there was no MJ present). She too said we appeared to be in a different state.

Thus, the legend of my prison wine was born. Nobody who has consumed it since has not heard the stories, so there is no control test. I'm the only one who could be considered a control, but I thought I was just really excited about making prison wine. I don't buy into the altered state theory that seems to persist around this recipe, but I keep making it and people keep speaking in tongues. Even if it is a placebo effect, it's funny to watch peoples' expressions as they take their first sips.



*Concentrated OJ is artificially flavored to reintroduce much of the flavor and smell that is lost during processing, but even "not from concentrate" OJ is often re-flavored due to degradation during the deoxygenating process.

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Old 12-15-2013, 05:54 AM   #28
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Thanks for that entertaining post. I have been recently wondering about wine from oranges, and I feel confident that you could make a GREAT wine from lower acid, high quality juice (think amazing fresh squeezed orange juice vs crap in a can. Kinda like fermenting tree top apple cider or welches grape juice vs the real thing). SeamusMac, if you still work at a produce store, you should get on that and let us know!!

As for pineapple, I recently had a hard cider with a heavy handed quantity of pineapple juice fermented with it, and it was surprisingly tasty. Something I will need to try. (I had it at scrumpy's cider bar in Fort Collins, co.)
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Old 02-13-2014, 03:19 AM   #29
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who wants to update this!
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