pineapple wine

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...