PAA (Pineapple apple apple)

[AkTom]

Somehow it didn’t carb much. But it is aging nicely. Next time I’ll do 3 cans of juice instead of 2. SWMBO likes it.

 

[AkTom]

@globell how did it turn out?

 

[rdback]

@AkTom There's been a few variations to this recipe bounced around in here. What did you use for your 5 Gallon version? I'm thinking I might want to give it a try.

 

[AkTom]

@rdback i followed the recipe except for the clove. It is good. It did go ahead and carb up. It just took a while. I’m making another batch. I upped the pineapple to 2 gallons. Actually a little less because I use canned juice. Fresh pineapple is too expensive. Cans are easy too. I added the cloves this time. I used S-05. Should have used a blowoff tube...
Absolutely give it a shot.

 

[AkTom]

 

[globell]

I used in one gallon, one fresh pineapple (juiced) and topped off with fresh pressed apple and cote de blanc yeast. Was amazing. Not like the original but I will now make this in big volume. I don’t care for beer yeast and cote sea blanc holds into some residual sweetness. Was more than drinkable within a month. Better with more time.

Think the starting gravity’s was about 1.66 without addition of sugar.

Is anyone finding that using canned juice has a real vomit phase? It does pas but takes time.

I’m also making 10G of pineapple wine it definitely does go through that too but more subtle...

 

[AkTom]

I use canned juice. No vomit smell or taste.

 

[Bryceshu]

this sounds delicious i will have to try this recipe, 86 the clove, not much of a fan of the clove. do you get some apple flavor in there still or mostly pineapple ?

 

[globell]

Pineapple is strong burnt here’s is apple there. More like the apple is a pleasing reductions of pineapple flavour. I made two batches of pineapple wine/cider after making this and ya....pineapple is strongggggg flavour. Almost too much but very light bodied. More refreshing than anything. I think it’ll be great carbonated and over ice. Like a tropical lemonade.

 

[Bryceshu]

Pineapple is strong burnt here’s is apple there. More like the apple is a pleasing reductions of pineapple flavour. I made two batches of pineapple wine/cider after making this and ya....pineapple is strongggggg flavour. Almost too much but very light bodied. More refreshing than anything. I think it’ll be great carbonated and over ice. Like a tropical lemonade.

Right on, i definitely want more apple flavor but with some pineapple in there as well. I wanna experiment with this. I like a carbonated cider, so will definitely bottle carbonate this. Ill let you guys know how it works out. Will probably give it a go in in september when the temps fall around here. Been super hot and sticky. mid to low 80's in the house even with the A/C on.

Thanks for the tips!

 

[DrPiglet]

DrPiglet, What temperature are you fermenting yours at with the S-04?....

68-72°F

 

[DrPiglet]

Sorry it has been so long since I got back on here. I won't make excuses.

Glad everyone has liked it so much. It's a constant in my fridge. I had to buy more fermenters to keep the brew rotation going while still being able to brew other beers. I've brought bottles to many Homebrew clubs and microbreweries and they've been met with rave reviews. I'm currently in negotiations with a local brewery to have this made in to a 20 barrel limited release.

Cheers!

 

[rsieck1]

Since creating this recipe I've refined it.

4 gallons of apple juice
1 gallon pineapple juice
¼ tsp ground clove
7oz molasses
18 oz cover or orange blossom honey

Heat 1 gallon of apple juice, DO NOT BOIL. Combine honey and molasses in hot juice.
While waiting for juice to heat combine apple juice, pineapple juice and clove in a fermenter.
Once the honey and molasses are thoroughly combined, pour juice/honey/molasses mixture in to the fermenter.
Crush 5 Camden tabs and add to the juice. Cover with a towel and let it sit for a day.
O.G. Should be about 1.065.
Make a year starter with Safale S-O4 and pitch. Leave in primary for 10 days then rack to secondary. Gravity should be about 1.022
Leave in secondary for a month then rack again. Gravity should be 1.000.

At this point you can bottle it as a still dry cider or you can back sweeten for a medium sweet carbonated cider.
I use 6 cups brown sugar added to 12 ounces hot water.

IMPORTANT SAFETY NOTE: If you re-sweeten for carbonation you have to pasteurize the bottles so they don't explode.

So trying out this recipe. Went with 1/8 tap of the clover and followed the rest. Let it set for right a 24 hours and my OG was 1.060. So not sure why it wasn’t on target.

Just got done pitching S-04 and had to add a blow off. Only because I used to small a carboy. This is only my second batch. 1st batch still fermenting, a pale ale.

Will post more as it progresses. Thanks for the recipe.

 

[rsieck1]

Since creating this recipe I've refined it.

4 gallons of apple juice
1 gallon pineapple juice
¼ tsp ground clove
7oz molasses
18 oz cover or orange blossom honey

Heat 1 gallon of apple juice, DO NOT BOIL. Combine honey and molasses in hot juice.
While waiting for juice to heat combine apple juice, pineapple juice and clove in a fermenter.
Once the honey and molasses are thoroughly combined, pour juice/honey/molasses mixture in to the fermenter.
Crush 5 Camden tabs and add to the juice. Cover with a towel and let it sit for a day.
O.G. Should be about 1.065.
Make a year starter with Safale S-O4 and pitch. Leave in primary for 10 days then rack to secondary. Gravity should be about 1.022
Leave in secondary for a month then rack again. Gravity should be 1.000.

At this point you can bottle it as a still dry cider or you can back sweeten for a medium sweet carbonated cider.
I use 6 cups brown sugar added to 12 ounces hot water.

IMPORTANT SAFETY NOTE: If you re-sweeten for carbonation you have to pasteurize the bottles so they don't explode.

curious why S-04 yeast was used for this recipe? Right now I have a batch going following the above directions and got serious “Rhino Farts” going on. Hoping the rack to a secondary helps get rid of any sulfar.

 

[Blacksmith1]

Add some nutrients. What temp are you fermenting at? I do mine at72°F and find that S05 works better at that temp. S04 gave me lots of sulphur. Assuming it not too late to add nutrients.

 

[rsieck1]

It’s around the 65 degree range. It’s been fermenting for 3 days now.

 

[Blacksmith1]

It's not how long. It's how much sugar is left. @RPh_Guy knows the #'s I do not.

 

[balderdash]

I was really interested in the pineapple over everything else, so I kept it simple:

12 oz pineapple juice
0.4# brown sugar
pinch of nutrient
pectic enzyme (appropriate amt for 1 gal)
Notty for the yeast

Primary was done in about four weeks. IIRC, I ended up letting it sit a couple more weeks just because I couldn't find time to bottle. BUT when time presented itself I bottled with FAJC to taste (my taste testers like their ciders SWEET) and let it carb.

I normally pasteurize, but I just put it in the fridge and it was gone in NO time, so no worries there.

I'm intrigued to try molasses: I use so much brown sugar in my cider I'd be interested to see what really kicking that flavor up would do. Cloves are just SO potent, and I've had recipes (cooking, not brewing) get ruined by the stuff, so I'm hesistant on that one.

But like I said, just playing it simple, this stuff is GOOD. The amount of pineapple kick that it gets from only a 10% pineapple juice addition is more than any other juice I've ever used.

I just bottled some cider using your version of the recipe, it came out great! I did not carbonate it or sweeten it after, but it was still good!