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Old 08-14-2011, 03:57 AM   #1
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Default pineapple cider?

so a different thread here on HBT got me thinking about pineapple juice. anybody ever put it with apple juice and fermented it? i'm thinking 4 gals of apple and 1 gal of pineapple as a way to start this off. i'm thinking the tartness of the pineapple could be very beneficial to cider, especially if its out of season store bought apple juice.
thoughts?


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Old 08-14-2011, 04:18 AM   #2
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Go for it. You could scale it down for a test batch - I've got a small 2.5 gallon test batch of pomegranate-apple cider in a 3 gallon fermenter right now.


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Old 08-14-2011, 12:47 PM   #3
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Maybe consider adding it to secondary. I've seen quite a few threads around here saying that it's quite a hard ferment and starts smelling of vomit Give it a search, scale it down for two 2 gal tests, one with it in secondary and one in primary maybe.
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Old 08-14-2011, 12:52 PM   #4
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Pineapple is a very strong flavor. Go easy at first.
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Old 08-14-2011, 09:26 PM   #5
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Easy on the pineapple... a Goodsize Pineapple Wine will give you a BOOM pineapple headache.


Actually, I thought that the acids and the enzymes would prevent the yeast from fermenting... guess I'll have to spend some time with the Great Evil Internet Search Results provider.
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Old 02-26-2013, 02:35 AM   #6
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I made one a couple of weeks ago. Only I used 1 gallon and 1/2 of pineapple juice and topped the rest off with apple juice. Took almost 2 weeks for the gravity to go down to 1.000. Didn't use any yeast butrient or anything of the sort. Maybe I'm lucky it fermented at all, heh heh. Used saffale american ale yeast...that's either the S-04 or S-05, I believe.

I boiled 1/2oz of cascade for 30 min. with 1 gallon of apple juice though. It is beautifully tart and citrusy. Moving it to secondary tomorrow. I have no idea if it'll go through the stink phase or not, as ciders tend to do this.
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Old 02-26-2013, 02:38 PM   #7
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I hope you have more luck than I did. I believe 'raunchy' was the word I used to describe my apple/pineapple experiment. It actually got worse as it aged.

Do yourself a favor and keep the test batch on the small side.

I recently had a pineapple wine from Hawaii that I really enjoyed, though. Perhaps switching to a low attenuating wine yeast would be helpful.
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Old 02-27-2013, 03:35 AM   #8
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I taste tested it during the switch to secondary and it was beautiful. I hope it stays as good while aging. Maybe ale yeast is the key. I was never too impressed with lalvin.
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Old 02-27-2013, 03:47 AM   #9
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Sounds tasty fuman.

What kind of pineapple juice did you use? Fresh? Canned?
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Old 02-27-2013, 10:51 PM   #10
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When I lived in Guizhou China in 2002-2004 I would pop down to the local store every night and get a six pack of pineapple beer . It was sweet, tangy, not particularly high in alcohol, and went went great with my dinner. I wish I knew how to brew that. I sure miss it.


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