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Old 10-23-2012, 07:54 PM   #1
cotillion
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Nov 2011
greenville, sc
Posts: 67
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Hey all,

I am trying to make a pineapple wine out of frozen fruit. I have about 15 lbs of the stuff, figuring on 5ish gallons, as I don't have smaller carboys.

All of the recipes I've found are for concentrate or juice or don't really say anything about batch size.

Can anyone point me in the right direction?

 
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Old 10-23-2012, 08:05 PM   #2
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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My simple knowledge says you are starting in the right right direction.

Things to think about are desired abv... Type of yeast you will use... How long you will age it..

But 15lb is decent for 5gal. Might end up light in flavor.

 
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Old 10-23-2012, 08:44 PM   #3
cotillion
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Nov 2011
greenville, sc
Posts: 67
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I found something that said I need about 9 lbs of sugar - does that sound right? I doubt I will need tannin or acid blend, but maybe I'm wrong?

 
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Old 10-23-2012, 09:43 PM   #4
CaptainLongneck
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Apr 2012
Caddo Mills, Texas
Posts: 69
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Mmm a little under 2lb a gallon sounds about right for a med to high strength. I would look more into the need for tannins though.

 
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Old 10-24-2012, 11:52 AM   #5
MzAnnie
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Aug 2012
Columbia, Mississippi
Posts: 215
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I just bottled about 8 gallons of pineapple wine made from canned juice. I envy you having the frozen fruit!!! I used raisins as a yeast nutrient and when I racked it for the second time...I HATED IT!!! So much so, I put in my wine recipe book NEVER to use raisins again!! But a month later when I bottled, the flavor was quite nice. Anyway, as I am an unconventional winemaker, my advice, is not to let it sit on the lees very long. There are many experts that can tell you what happens, I am NOT one of them. All I know is that it gets a funky taste that I do not like.

 
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Old 10-25-2012, 07:19 PM   #6
cotillion
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Nov 2011
greenville, sc
Posts: 67
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So when I do my initial mashing up of the fruit, I just put it in a strainer bag and let it thaw, then crush it up a bit?

How do I add the sugar? In water? How much water for a 5 gallon batch at 15ish lbs pineapple?

 
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Old 10-25-2012, 09:34 PM   #7
MzAnnie
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Aug 2012
Columbia, Mississippi
Posts: 215
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I make a simple syrup by boiling 1 pint of water and 4 cups of sugar and dissolve it. I pour the boiling syrup right in the bucket and let it sit for 24 hours before adding yeast. But like I said, I do that with the canned juice. More water equals less body.

 
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Old 10-25-2012, 10:02 PM   #8
cotillion
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Nov 2011
greenville, sc
Posts: 67
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Hmm, the recipe I'm seeing calls for about 9 pounds of sugar added to make a medium body wine at 5 gallons. I am mostly just unsure if I am to count on just the juice from the pineapple or if I am supposed to add water with the sugar.

 
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Old 10-25-2012, 10:09 PM   #9
Halbrust
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Aug 2012
Upland, CA
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You have seen this right? http://winemaking.jackkeller.net/request103.asp
__________________
Quote:
Originally Posted by Yooper View Post
...it's fine if it's fermenting.

 
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Old 10-25-2012, 10:22 PM   #10
cotillion
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Nov 2011
greenville, sc
Posts: 67
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Quote:
Originally Posted by Halbrust View Post
Ahhh I did see this site one time. I think I shied away from the recipes because they didn't say what the batch size was. I guess I can scale from the 4 lbs of pineapple, though. Thanks!

 
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