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Pineapple Wine ( sweet)
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Ingredients |
Metric |
British |
USA |
|
Pineapples |
4 |
4 |
4 |
|
Sugar |
1.75 kg |
3 1/2 lb |
2 3/4 lb |
|
Citric acid |
10 g |
2 teaspoons |
2 teaspoons |
|
Water |
4.5 L |
1 gallon |
1 gallon |
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Yeast nutrient |
|
|
|
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Super wine yeast |
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- Top and bottom the pineapples, then slice them into a 1-gallon saucepan and cover them with a third of the water.
- Bring to boil and simmer for 25 minutes.
- Strain the contents of the saucepan over the sugar in the fermenting bucket, and add the remaining two-thirds of the cold water.
- Add the citric acid, stir well to dissolve the sugar thoroughly, and let it cool to blood heat.
- Add a wine yeast ( preferably from a starter bottle) and a yeast nutrient if desired
- Cover the fermenter bucket securely with a lid for a week and leave it in a warm place, stirring it daily.
- Transfer to fermenting jars or bottles, which should be filled to the bottom of the neck and fitted with an airlock.
- Maintain a temperature of around 15°C until the wine begins to clear and has formed a substantial sediment, then siphon off into clean jars.
- Add a crushed Campton tablet and a level teaspoonful of potassium sorbate or straining tablet.
- Allow it to settle for a time, then siphon it into clean bottles and cork them securely.
- This is a delicious white wine with a delightful bouquet.
Pineapple Wine Equipment & Ingredients
