Hah I had this exact thought a couple of months ago when I saw a Mennonite man selling maple syrup at my local strawberry festival. His prices were WAAAAY too expensive or I would have tried.
Be careful with pineapple wine. The last 3 batches I did EXPLODED into a yeast monster! I would recommend placing your bucket into a laundry sink if you have it available just in case.
My first pineapple wine rose the lid off of my bucket about a foot above the rim with a super dense foam!
I left these bottle standing upright for an entire week. Reviewing my steps I did nothing wrong. I'm going to throw away the remaining corks from this package...
I have read about soaking corks but am always too afraid of introducing bacteria... So I have never soaked.
The corks are older. Could dry corks cause this? That kind of makes sense to me as it would act as a wick of sorts...?
Update on my black tea wine
I racked it again today and checked the SG. 0.99. All activity seems to have stopped and I'm ok with this level so I k-Meta to kill any chance of re-fermentation.
I'm giving it a day or two before I sorbate and sparkolloid it.
I've never made wine with welches...
I've been making wine for a couple of years now and think I have a fairly good grasp of it.
I would love to meet up with other amateur wine makers in the area and sample what others have made!
Is there any interest in a meet up? (I love about an hour north west of Toronto)
I would imagine you dose it with chitosan/kisosol. That will take all of the suspended particles out fairly efficiently (assuming you don't have active fermentation still going)
Iced tea wine
Boil a large pot of water and steep 30 bags of tetley tea. Leave in water until cool.
Combine in pail with:
6 cans of welches white grape juice concentrate
2 bottles of Real Lemon juice
Sugar to desired SG
Let sit overnight (my thought process is that leaving it will burn off...