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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!

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.

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?

Man, that is encouraging to read. I tasted mine and I don't know if it's diacetyl or what, but I'm already getting a little of that creamy/buttery taste. I mashed with a box of graham crackers, so that may be causing me some issues.

So to follow up because I am neurotic, is the yeast nutrient advisable at all? Maybe a tsp worth? I made a huge, GOB-style, mistake and promised this brew for a party.

Cool, I may end up trying that. DAP is a yeast nutrient, diammonium phosphate. I keep it around for winemaking usually.

Thanks for the reply. I used about 2 oz lactose, OG 1.078ish. I mashed at around 158, but I'm never confident to the degree. Would adding some DAP help? Shaking up the carboy? Or just sit tight?

I'm currently fermenting this, and I have a question about other ppl's experiences. Was your fermentation pretty slow? Mines been in primary for about 10 days, and gravity is at about 1.028. I'm kind of worried about this finishing out. Any thoughts?

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?

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...

Some have noted this, true, but the ST site describes cinnamon as one of the flavors. Maybe they're lying to trick us. From the site: ABOUT THE BEER STYLE: Imperial Pumpkin Ale BREWED SINCE: 2007 ABV: 8.6% FERMENTATION: Ale yeast, two types of malt, two types of hops, pumpkin...

How much did you add to a 5.5gal batch?

Supposedly Lublin for Sterling and Horizon or Newport for Magnum. At least according to this http://www.brew365.com/hop_substitution_chart.php

Interesting stuff. Have you done a side by side with them? In reference to an earlier post of mine - I just bought a bottle, and it says the malts are 2 row and caramel. Hops are magnum (kettle) and sterling (aroma). So I do think I will be sticking to just the 2row and c60. The rest will...

Man, I am not even close to sure either way. I know the ST site says it uses only two types of grain, and somewhere I read that they use caramel and not crystal (not that I really know the difference). But now I can't find that source on the caramel tidbit. Either way, the page 20 recipe does...

So you'd leave the caramel 60 instead of the crystal and add back in what, 1lb of victory? Maybe drop the caramel 60 to 12oz? Also, what is your reasoning for the victory? I am actually having trouble finding my source that said ST uses 2 row and caramel...so maybe I'm mistaken

So here is a modified version of the recipe from page 20, trying to take into account the comments made. Basically dropped Lactose to 2oz, changed grain to only 2 row and caramel 60 (seems to be what ST uses) with a 158+ mash. Dropped GC extract to .25 tsp (still considering a mix of this...

My main problem is that I haven't seen much confirmation, really on either method. I'm too poor to just wing it. Maybe I should cancel my graham cracker order and instead get the butter & nut and go with .25 tsp of that. Edit..I don't actually see that exact flavoring, so scratch that.

i've been watching this thread for a while, and i am a little troubled by the huge differences between "this is almost an exact clone" and "this isnt even close." i am thinking about working from the recipe from page 20, but instead using 1 can of the pumpkin sludge (perhaps coated with honey...

Good to know. Thank you. You think 11 or 12 lbs of Dingeman's Pilsner is about right for a 5-5.5 gal batch?