Hi, I already have a batch of pine wine from frozen concentrated juice (done following a recipe here) that has done fermenting (with Zymoferm Bayanus, a yest for champagne) and is decanting, but I'm not satisfied with it. It just taste like a super cheap white wine, too much acidic and simply i don't like it. We'll see if it will improve by aging, carb, backsweeting and stuff.
Now, while it ages, I would like to make another 5l (1.33 gal) batch from fresh fruit, but I've never made fruit wine from fresh fruit yet and i found really few information around here.
So, that's what I have:
2kg (4.4 lbs) of fresh ananas (with pinnacle and all the stuff, I think I'll get like 1.5-1-7 kg of pulp from it)
1.5kg (3.3 lbs) brown sugar
3l (0.7 gal) water
1 pack of Lallemand Nottingham Damstar ale yeast (i didn't like how that Bayanus worked.. Wanna try something lighter)
Since I didn't find really much information of pine wine from fruits instead of juice, I would like to ask you if I should modify the recipe before start.
My plans are to simply cut the pineapple in little slice, boil it in 3l of water with the sugar, put it in the bottle, and add the yeast. Maybe adding some lemon juice, but i'm not sure about it, the pineapple is already quite acidic.
I'd like to reach a final alchool grade of no more than 11° (or 10.5 even better), but I didn't find exact info of my yeast alcool tolerance so I don't know on what OG should i aim (I was thinking about a 1090, to get 11° and keep FG at 1010 to have the wine a little sweet), do you know anything?
Now, while it ages, I would like to make another 5l (1.33 gal) batch from fresh fruit, but I've never made fruit wine from fresh fruit yet and i found really few information around here.
So, that's what I have:
2kg (4.4 lbs) of fresh ananas (with pinnacle and all the stuff, I think I'll get like 1.5-1-7 kg of pulp from it)
1.5kg (3.3 lbs) brown sugar
3l (0.7 gal) water
1 pack of Lallemand Nottingham Damstar ale yeast (i didn't like how that Bayanus worked.. Wanna try something lighter)
Since I didn't find really much information of pine wine from fruits instead of juice, I would like to ask you if I should modify the recipe before start.
My plans are to simply cut the pineapple in little slice, boil it in 3l of water with the sugar, put it in the bottle, and add the yeast. Maybe adding some lemon juice, but i'm not sure about it, the pineapple is already quite acidic.
I'd like to reach a final alchool grade of no more than 11° (or 10.5 even better), but I didn't find exact info of my yeast alcool tolerance so I don't know on what OG should i aim (I was thinking about a 1090, to get 11° and keep FG at 1010 to have the wine a little sweet), do you know anything?