pineapple

Every pineapple wine recipe I've seen calls for a considerable amount of water and sugar. I've scoured the forums wondering why not use just straight juice? Too acidic or something? The closest answer I've heard is that fruit with too high of sugar levels can cause sluggish or stuck...

So this will be my second attempt at fermenting macerated and pressed pineapple juice that has gotten stuck. My basic process is let the whole fruit ripen for a week Crush whole and macerate with the skins on and pectic enzyme and add enough sulphite to get to about 30ppm based on historical...

So I’m new to cider brewing, basically brewing entirely. I’ve made one pomegranate mead/jet fuel and then tried a pineapple cider that turned out amazingly. Got hooked on cider making immediately and now I’m just focusing and playing with that. I currently have 3 batches going right now, a...

Hello all, I would want nothing more than to make a Wowie Clone Recipe. Rhinegeist, a brewery from here in Cincinnati, makes this "fruited ale" that's sour and pineapple-y and absolutely amazing. They describe it as "This ale pairs bright pineapple with apple and tart passionfruit in a sensual...

Testing a new recipe - would appreciate your thoughts. Trying a 1 gallon test of PineApple cider. Started with .5 gallon Trader Joe's honey crisp cider and .5 gallon grocery store apple juice. Combined OG @ 1.052. Pitched harvested/cleaned yeast from last batch of cider. Primary fermentation is...

Hey all, this is my first post, i’ve been brewing about a year so have lurked here for a good bit already though! This is a recipe I figured out from reading about other people’s pineapple experience, I intend to start soon but wanted to get opinions on it beforehand in case any of y’all have...

After trying Pineapple Tessellation form Lone Pine in Portland ME. My wife wants to make something close. She wants most of the pineapple flavor to come from the hops / hop combinations. She does plan to age it on some form of real pineapple at the end. I have a good base NEIPA recipe I use...

Hello, Just to gather some information, I recently made a Tepache from the skin of one organic pineapple with some cane sugar, cinnamon and ginger. Unlike my last batch which had no problem (beside the usual souring if left fermented too long), this batch half was consumed 24h after still the...