Fresh pineapple wine question

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

tradowsk

Senior Member
Joined
Aug 20, 2018
Messages
242
Reaction score
90
I started a 2 gallon batch of pineapple wine at the beginning of July 2018 with ~15lbs of fresh pineapple (without rind). Added white sugar and pectic enzyme and let macerate for a day, then added water and Kmeta, let it sterilize for a day, then added BM 4x4 yeast.

Primary went fine, I racked to secondary after a week (SG = 1.018). I removed the pineapple chunks and squeezed the juice out of them with cheesecloth and added that to secondary (chunks were discarded).

My plan is to do 1 gallon semi-dry with just a little sugar added to bring out the fruitiness, and the other gallon will be a sweet porch-sipper.

But about 2 months secondary ended (SG=0.996), the wine is perfectly clear but is really light in color. Like if I put a sample in a glass, it almost looks like water.

Also, I know the wine is young right now, but it tastes like fermented pineapple and not like a "wine" if that makes any sense.

1) Would it be a good idea to use some brown sugar to backsweeten and add a bit of a caramel or grilled pineapple flavor?

2) Would a longer cold soak and/or extended maceration help with adding more color?

3) Anything I can do to bump up the color of this batch besides food coloring?

4) Would it be better to bulk age in the carboy (under an airlock) or should I bottle it for microoxygenation to happen?

Thanks!
 

meadmaker1

Member
WMT Supporter
Joined
Jan 21, 2017
Messages
764
Reaction score
396
Location
Oregon
I would imbrace the color you have and let taste be the focus.
Perhaps a touch of orange juice would complement the pineapple without interfering with the flavor
Age should mellow this wine. Follow 3 month racking and kmeta protocol for a year.
 

tradowsk

Senior Member
Joined
Aug 20, 2018
Messages
242
Reaction score
90
Thanks for the advice @meadmaker1, just wanted to make sure I wasn't going after a lost cause since I've never done pineapple wine before.
 

Gigglyanya

Junior
Joined
Jul 24, 2021
Messages
13
Reaction score
28
Location
PEI, Canada
I made Pineapple wine as my first attempt. I learned a lot from that first batch lol. Mine turned out very light as well and dry. It also was 18% because I didn't know how to stop fermentation lol I will also agree that aging will help. We opened the last bottle of the batch just last week and after 2 1/2 years it was a VERY smooth drink lol
 

Steve Wargo

Enthusiast DIYer
Joined
May 24, 2019
Messages
143
Reaction score
156
Location
Michigan
I made Pineapple wine as my first attempt. I learned a lot from that first batch lol. Mine turned out very light as well and dry. It also was 18% because I didn't know how to stop fermentation lol I will also agree that aging will help. We opened the last bottle of the batch just last week and after 2 1/2 years it was a VERY smooth drink lol
It's amazing what time/ageing can do to cure a fault in a bottle of wine. I'm sure the alcohol effect was still felt. lol
 

RolandD

Junior
Joined
May 20, 2021
Messages
10
Reaction score
21
Be careful, my daughter and I didn't know we were allergic to pineapple until I made a pineapple cider. She almost when into anaphylaxis from a couple of sips. We both have a latex allergy. Turns out you can be allergic to a lot of different fruits, if you have a latex allergy.
 
Top