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
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
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