Was thinking about brewing a black cherry/pineapple cider. I plan on making a 2 gallon batch. My idea is to first add the black cherry 100% juice to my carboy along with 2 cans of apple cherry concentrate, put in 1 tsp. of pectic enzyme, make a yeast starter and add half the yeast and let her go.
Once I transfer to my secondary I will add cut up chunks of pine apple, most likely 2 lbs or so. I will let that sit a couple of weeks and then bottle.
My other carboy is going to be a 2 gallon batch of 100% grape juice with 2 cans of grape juice concentrate added to it along with 1 tsp. pectic enzyme and the other half of my yeast starter.
Will then cold crash, transfer to secondary and bottle in a couple weeks.