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Old 01-21-2009, 01:38 PM   #1
Jun 2008
Posts: 16

I'm getting ready to do a Pineapple Wine I found on Jack Kellers website.
The recipe calls for White Grape Juice concentrate, 1tsp tannin. The tannin I have says to use 1tbsp for fruit wine. This is a liquid tannin. That might be the difference, or the concentrate contains tannin. Any comments will be

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Old 01-21-2009, 06:47 PM   #2
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts

I myself would stay away from grape tannin in a pineapple wine, I'd think that combined with the acid from the fruit it would just be too much, my pineapple wine, which I've done a few times and revised a few more, looks like this:

for a 1-gallon recipe:
12-16 oz water (spring water works great, as long as it's pre-boiled)
1.5 cups Sugar (I used Evaporated Cane Sugar)
Fill with 100% Pineapple Juice (Trader Joes brand, stay away from cans if possible)
Lalvin 71B-1122 (metabolizes some of the malic acid, this yeast is important)
Pectic enzyme/nutrient as directed on package.

Ferment for 3 weeks then rack onto 1/4 of a fresh pineapple, cubed. Leave on fruit for 10 days, then rack again. Ready at 6 months, but just gets better with age.

It goes over very well with anyone who likes pineapple or spicy white wines, reminds me a bit of a dry reisling, pairs great with meditranian cooking.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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