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My attempt at pineapple was a bit of a cheat - I used frozen concentrate (which could have caused its own set of problems), and I didn't know much about de-gassing at the time. Since then, anytime I've had wine start to get smelly, a few days of de-gassing has eliminated the issue.

Hi, Did you de-gas during any of your pre-bottling process? I made a pineapple a few years ago, ended up dumping out 25 bottles after aging it over a year. I didn't know about de-gassing at that time, so I'm wondering if that was my mistake.

Keep me posted when you do - I'd like to hear your results.

Well, as a test batch, I whipped up a 3-gallon batch of Elderberry/Apple last night. Too scared to try pure Elderberry wine right now. Used about 1 1/2 gallons of Braeburn apples (peeled/cored/sliced) and added 1/3 gallon Elderberries. I used the apple wine recipe I normally use, but...

Perhaps more experienced people can support/refute this - I tried making a Strawberry/Watermelon wine that failed. I was later told that watermelon very quickly begins to rot once cut open, and that the developing bacteria tainted my must. They said I should have started the strawberries...

I realize this is several years old, but I have 3 gallons of elderberries in the freezer waiting for me to either do something with them, or dump them in the weeds. Dinnerstick - did you de-gas at any time before bottling?