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.