Btw ,I never add all that stuff the wine booklets say too. like camden tablets , acid blend , I just want to make it the way Noah made his , after getting off the ark and planting a vinyard lol.
I just found my recipe scribbled here on a note
I use 5 real store bought pineapples ( not canned juice) you peel all the outer bark off or it will taste bitter, cut it into i inch cubes ( messy ) put it in a 5 gallon container , Oh yeah, I heat the water quite high and slowly disolve the sugar into it , usually a gallon or so at a time, cause my pots only that big. once the container ( 5 gal or so ) is full,and close to the top ,dump the yeast in and stir it ,then put an airtight lid on and forget it for 3 weeks or so ..( Don't try the airtight lid with strawberries , the lid blew off in 2 days .. very messy )
well heres the ingredients ,5 large real pineapples ,5 kilograms of sugar (11lbs )
10 teaspoons of plain everyday grocery store bought yeast.. thats it , no camden no acid blend no anything . This is about my 5th batch ive made since finding the video.. I tried other fruit with the same 3 week waiting period , it all works the same .. no racking ,no no carboy to pour anthing into, no siphon to drip all over the place ,just open the container after three or more weeks , pour it through the leg of a Dollarama pair of pantyhose . This time I bought one of those strainer things that are made of screen and for pouring say like vegies that you boiled ,you pour the water and vegies in it ,the water goes through and the vegies stay in the sceen thing.. Its at dollarama for a buck too. Anyway I scooped out all the ( most ) pineapple chunks , they float , then with the chunks out of the way I scooped up the wine and poured it through a funnel into 2 liter bottles , You get a little sediment on the bottom but it usually stays there .. By the time you get down to drinking the third bottle ( no not the same day !! ) the sediment is usually caked at he bottom and no problem..
