Pineapple wine has a light, sweet and tart taste. Serve your wine over fresh pineapples to give it extra flavor. This wine is great with ham, pork dishes or fruity desserts. The following steps will show you how to make pineapple wine from fresh pineapple.
Bring 7 pints of water to a boil and add 2 pounds of granulated sugar to the boiling water. Stir until the sugar is dissolved.
Place the pineapple into a large bowl. Remove the pineapple from the skin and the core and chop the fruit into small pieces. You can also choose to place the fruit in a juicer. You need a total of 4 pounds of the fruit with juice for this wine.
Pour the juice into the primary fermentor and place all the fruit into a nylon straining bag and tie the bag. Crush the fruit in a primary fermentor while it is in the bag and leave the bag in the fermentor. Pour the boiling water over the fruit. Cover with a cloth and allow the mixture to cool until it becomes room temperature.
Place 1 crushed campden tablet, 1/4 tsp tannin, 1 tsp yeast nutrient and 1/2 tsp acid blend into the fermentor. Cover and let it sit for 1 day at room temperature. After this time period, add 1/2 tsp pectic enzyme, cover again and let it sit for 12 hours.
Put 1 packet of activated Montrachet or Champagne wine yeast into the fermentor. Let the wine sit and ferment for 7 days. Stir twice a day every day for this time period.
Take the nylon straining bag out of the fermentor and allow the juice to drain out of it. Do not squeeze the bag. Discard the bag and pulp and let the wine set for 10 more days.
Rack (or siphon) the wine into the secondary fermentor (without stirring first, as this will disrupt the sediment on the bottom) and fit on the airlock. Let it sit for 2 weeks, then rack again, replacing the airlock. Repeat this once every 30 days for about 6 months or until the wine is clear.
Stabilize the wine and sweeten it to taste with granulated sugar when the wine has become clear. After 10 more days, rack the wine into bottles.
Things you need
- 3 1/2 quarts of water
- 2 pounds granulated sugar
- 4 lbs fresh pineapple
- Primary and secondary fermentors
- Nylon straining bag
- 1 crushed campden tablet
- ¼ tsp tannin
- ½ tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/2 tsp acid blend
- 1 package of Montrachet or Champagne wine yeast