Confused Pineapple

 

10 gallons

 

30lbs of fresh pineapple (weight after peels, and cores have been removed)

1 Large Can of Frozen Orange Concentrate

5 Lbs of WildFlower Honey

2 Cups of Brown Malt Sugar

20 Cups of Cane Sugar

 

3 3/4 tsp Acid Blend

3 3/4 tsp Pectic Enzyme

1/2 tsp Potassium Metabisulphate

5 tsp Yeast Nutrient

1 pkg Lalvin 71B-1122

 

METHOD:

 

Chop Pineapple into as small a chunks as possible put in primary - I used a bag. add sugars, honey, acid blend, nutrient.

Add water (Stir often to dissolve sugar) to 1.085 Warm water in the beginning helps (mine took to 10 gallons TOTAL - Meaning that I did not add 10 gallons water - that is what it took to get that gravity) backwards way of doing it - but it worked

 

Add K-Meta, stir well cover and leave 24 hours

Add Pectic Enzyme

Stir well.

 

Make a starter with a small amount of warm water, sugar, and yeast - pitch when starter is doing the Hula Dance. (watch carefully for that - it is easy to miss)

 

Cover loosely and let it boogie - Punch cap 2x a day at least 

Rack to secondary at 1.000 squeeze/press pineapple as much as possible to get maximum juicage.

 

rack off gross lees in about 1 1/2 weeks.


Rack it and when it looks like it is needed.

 

Mine is currently 3 months in the carboys, looks fantastic, and tastes WOW!!! - Guessing bottling will be at 6-9 months when I get round to it.

 

10 gallons to start - right now after racking a bit, I am down to about 7ish gallons of wine