GeneDaniels1963
Well-Known Member
I tried to post this in the recipe section, but something weird happened. My thread ended up with someone else's recipe, yet posted under my name. Anyway, let me redo it here, and update.
After reading a lot of threads about the pros and cons of canned pineapple juice, I decided to try a fresh pineapple cider. Here is what I did in a 2 gallon fermentation bucket:
1 1/2 gal juice
2 cans FAJC
reused Mangrove Jack M02 yeast sludge
SG about 1.065, (8.5 or 9 PA)
In the meantime I cut up 2 whole pineapples and froze them solid.
I let the bucket ferment for 2 days, then added the thawed pineapple in a brew bag (not quite all fit in the bag, so I ate the rest).
Ferment on the pineapple for 3 more days, then moved to secondary and airlock. It is down to 0.998 now.
It has been the best smelling cider I have ever brewed! Filled the house with a rich tropical aroma. And the sample was wonderful straight out of the bucket. I am supper tempted to drink it right now, but I am trying to wait. I think I will leave it in the secondary for a week, then bottle and set it aside for another few weeks at least. But it would be well worth drinking now. As good or better than commercial ciders.
The fresh fruit was a little messy, but it was on sale for 2.28 each, so I had to give it a try. And I am so glad I did.
After reading a lot of threads about the pros and cons of canned pineapple juice, I decided to try a fresh pineapple cider. Here is what I did in a 2 gallon fermentation bucket:
1 1/2 gal juice
2 cans FAJC
reused Mangrove Jack M02 yeast sludge
SG about 1.065, (8.5 or 9 PA)
In the meantime I cut up 2 whole pineapples and froze them solid.
I let the bucket ferment for 2 days, then added the thawed pineapple in a brew bag (not quite all fit in the bag, so I ate the rest).
Ferment on the pineapple for 3 more days, then moved to secondary and airlock. It is down to 0.998 now.
It has been the best smelling cider I have ever brewed! Filled the house with a rich tropical aroma. And the sample was wonderful straight out of the bucket. I am supper tempted to drink it right now, but I am trying to wait. I think I will leave it in the secondary for a week, then bottle and set it aside for another few weeks at least. But it would be well worth drinking now. As good or better than commercial ciders.
The fresh fruit was a little messy, but it was on sale for 2.28 each, so I had to give it a try. And I am so glad I did.