Pineapple something

[Justwingnit]

I'm not sure where to post this but I'm thinking it would be OK in hear!

The more I read the more it looks like everything I have fermented (that has turned out OK or good) has been a wine because of ABV level. Most everything has been a apple juice or cider base product that has made it to 10% ABV or higher so has it been a Hard Cider or a Soft Wine? What have I been making?

I have no problem putting 50% or less of it up for a few months or a year to age but I have nothing to drink unless I fallow the make it and service it within a few weeks concept, the more I get stocked up the less I'll be forced to drink right away. I'm going to try to have something in fermenting carboy, something in secondary and something in bottling buck all the time, and I'm cold crashing right now before moving it to secondary.

It has been requested of me to try to make something with Pineapple as the primary flavor, can anyone recommend a recipe to fallow.

Do I make an apple (cider) / (wine) and secondary the pineapple or do I ferment the pineapple and go for a pineapple wine?

Thanks
Larry
Toxic Cellar

 

[GeneDaniels1963]

I made 1 gal batch of plain apple cider, the added 3/4 can of pineapple juice at secondary. When finished I added the rest of pineapple and stored in fridge. It was very nice, very "pineapply". You might try this.

 

[Corey Fish]

I don't have any specific recipes for you from personal experience, I'm generally the type of person to just go for what I think would be good flavors together. Looking at some food chemistry literature, seems like pineapple is coming in around pH 3 with titratable acid of 6.7g/L as citric acid. Since citric acid is less "tart" than malic acid (the principle acid in wine) you may need to go up or down depending on what you're shooting for.

Tannin levels are low in Pineapple too, so you'll want to add some (black tea, wine tannin, or whatever) to improve the finished product.

I found this recipe https://www.brewersfriend.com/homebrew/recipe/view/166251/pineapple-cider

You could also consider doing something like 70% apple cider, 30% pineapple/pineapple juice (with more or less pineapple as you see fit). Make sure you use a yeast that will bring out the fruit, WLP english cider yeast, nottingham, M2, or whatever your favorite is. Then you just have to decide how boozy you want to make it, though too hot and you'll mask the pineapple. Then decide whether you want it bubbly, bottle conditioned, still, sweet, dry, etc and plan accordingly.

Dunno if this helps or not but its fun to think about

 

[gratus fermentatio]

I'm not sure where to post this but I'm thinking it would be OK in hear!

The more I read the more it looks like everything I have fermented (that has turned out OK or good) has been a wine because of ABV level. Most everything has been a apple juice or cider base product that has made it to 10% ABV or higher so has it been a Hard Cider or a Soft Wine? What have I been making?

I have no problem putting 50% or less of it up for a few months or a year to age but I have nothing to drink unless I fallow the make it and service it within a few weeks concept, the more I get stocked up the less I'll be forced to drink right away. I'm going to try to have something in fermenting carboy, something in secondary and something in bottling buck all the time, and I'm cold crashing right now before moving it to secondary.

It has been requested of me to try to make something with Pineapple as the primary flavor, can anyone recommend a recipe to fallow.

Do I make an apple (cider) / (wine) and secondary the pineapple or do I ferment the pineapple and go for a pineapple wine?

Thanks
Larry
Toxic Cellar

You might try one of these recipes:
http://winemaking.jackkeller.net/request103.asp
BTW, these are all 1 US gallon recipes.
Regards, GF.

 

[hamiltonkiler]

Easy

5gal pine apple.
Water to top
Tannin
8# sugar

You can add what you want to the batch to ferment. Raisens, juice, lemon peel. Have fun with it.

1118 yeast
Some campden tablets

Sterlize batch
Pitch yeast
Cover
Rack over liquid
Fill to top with water
Air lock
Rack off lees
Air lock
Age
Bottle