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Old 06-03-2013, 10:39 PM   #1
DrPiglet
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Apr 2013
New Bern, North Carolina
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1 ripe pineapple
1 gallon Martinelli's apple juice (pasteurized, no preservatives)
equal parts brown and white cane sugar
1/3 lbs honey

Mix together apple juice and honey by pouring 1/3 of the juice into primary. Add honey to remaining juice in the bottle and SHAKE. Add this to primary when fully mixed (can't see any honey resting on the bottom of the jug). Add equal parts cane sugar and brown sugar to bring gravity up to 1.080. Peel and juice the pineapple and add it to the primary. I highly recommend a full sized juicer for this, it will take forever to do it by hand. Drop a campden tablet and let it sit for 24 hours covered with a towel. After 24 hours pitch yeast and fit an airlock. You can rehydrate it if you want, but it isn't required. After ten days rack to secondary and add pectic enzyme. You will have lots of sediment and haze from the fresh juice otherwise. Let it ferment for another 20 days. Rack again and add campden tablet and a dose of potassium sorbate. Backsweeten using approximately 1 cup of brown sugar added to 1 cup of warm water. Let it sit for five more days and bottle. It is good after a couple weeks but it is GREAT after a couple months. It went well with spicy dry rubbed baby back ribs.

Cheers!

 
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Old 10-28-2013, 03:42 AM   #2
Nivek
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Feb 2012
Ramsey, Minnesota
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Pineapples are cheap at Costco right now and you just gave me a great idea!

 
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Old 08-30-2015, 06:17 PM   #3
milworm1
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Aug 2015
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This sounds awesome

 
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Old 12-13-2015, 05:27 PM   #4
Ike
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Any chance you'd be willing to take a guess on the volume of pinapple juice you ended up adding? I don't have a juicer so if/when this goes down here it will involve pasteurized pineapple juice.

Thanks!

 
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Old 12-01-2016, 01:59 AM   #5
DrPiglet
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Apr 2013
New Bern, North Carolina
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Since creating this recipe I've refined it.

4 gallons of apple juice
1 gallon pineapple juice
tsp ground clove
7oz molasses
18 oz cover or orange blossom honey

Heat 1 gallon of apple juice, DO NOT BOIL. Combine honey and molasses in hot juice.
While waiting for juice to heat combine apple juice, pineapple juice and clove in a fermenter.
Once the honey and molasses are thoroughly combined, pour juice/honey/molasses mixture in to the fermenter.
Crush 5 Camden tabs and add to the juice. Cover with a towel and let it sit for a day.
O.G. Should be about 1.065.
Make a year starter with Safale S-O4 and pitch. Leave in primary for 10 days then rack to secondary. Gravity should be about 1.022
Leave in secondary for a month then rack again. Gravity should be 1.000.

At this point you can bottle it as a still dry cider or you can back sweeten for a medium sweet carbonated cider.
I use 6 cups brown sugar added to 12 ounces hot water.

IMPORTANT SAFETY NOTE: If you re-sweeten for carbonation you have to pasteurize the bottles so they don't explode.
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Ciders, cysers, and meads. Oh my!

Primary: Empty
Secondary: (Sparkling) Apple Wine
Bottled: Sweet Southern, Orange Blossom Cyser, PAA, Apple Wine, Grandma's Liquid Apple Pie

 
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Old 12-01-2016, 04:19 AM   #6
Ike
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That answers my first question!

Two more for you:

1.) Ground cloves? Really? I see it's only a 1/4 tsp to 5 gallons, but that stuff has a kick. What does it bring to the party?

AND

2.) What do you use for backsweetening? FAJC? Or something else?

 
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Old 12-02-2016, 06:34 PM   #7
DrPiglet
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Apr 2013
New Bern, North Carolina
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The clove adds a little earthy spice. Add or subtract as you please. It isn't essential.

I just use the brown sugar/water mix for sweetening and carbonation.
__________________
Ciders, cysers, and meads. Oh my!

Primary: Empty
Secondary: (Sparkling) Apple Wine
Bottled: Sweet Southern, Orange Blossom Cyser, PAA, Apple Wine, Grandma's Liquid Apple Pie

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Old 12-02-2016, 08:36 PM   #8
GilaMinumBeer
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Wait, where's my pen?

 
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Old 12-02-2016, 08:49 PM   #9
FloppyKnockers
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Out of all the lies I've told "just kidding" is my favorite.

 
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