Pendragon524
Well-Known Member
- Joined
- May 22, 2020
- Messages
- 69
- Reaction score
- 12
Hello brewing friends.
I took my first crack at pineapple wine. After three weeks of steady fermentation using yeast with a tolerance of 15% (Red Star Premier Rouge), I took the final gravity reading on my now-wine and it indicated an ABV of 16%. I knew that with an alcohol content that high, the wine was going to have a stronger alcohol taste to it that I had been accustomed to. Even with that firmly in my mind, what greeted me upon tasting was nothing short of firey garbage. It tasted like vodka with a slight hint of pineapple. So, my question for all of you good people is, did I do something wrong? Is that just how pineapple wine tastes, perhaps because the goodness within the juice simply doesn't transition through fermentation? Or is there hope for a better-tasting pineapple wine?
I took my first crack at pineapple wine. After three weeks of steady fermentation using yeast with a tolerance of 15% (Red Star Premier Rouge), I took the final gravity reading on my now-wine and it indicated an ABV of 16%. I knew that with an alcohol content that high, the wine was going to have a stronger alcohol taste to it that I had been accustomed to. Even with that firmly in my mind, what greeted me upon tasting was nothing short of firey garbage. It tasted like vodka with a slight hint of pineapple. So, my question for all of you good people is, did I do something wrong? Is that just how pineapple wine tastes, perhaps because the goodness within the juice simply doesn't transition through fermentation? Or is there hope for a better-tasting pineapple wine?