Canned Pineapple Wine (m)
1.3 Liter Canned Pineapple Juice
250g Grape Juice Concentrate
2 Teaspoon Citric Acid
½ Teaspoon Tannin
3 Liters Water
Wine Yeast & Nutrient
Dissolve the sugar and acid in 2 liters of warm water and when cool pour into fermentation jar. Add the canned pineapple juice, grape juice concentrate and tannin.
The yeast and nutrient can be added in the form of a starter, having been made up previously to ensure fermentation gets starting early. This doesn’t have to be made, but possible.
Fit an airlock and ferment until finished.