Pineapple Wine Brewlog

Discussion in 'Country Fruit Winemaking' started by Northerngal, Dec 5, 2016.

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  1. Northerngal

    Northerngal Junior Member

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    Started Nov11

    Recipe:

    Sugar, approx 8lbs
    5pineapples; 8lbs sliced into chunks
    4cans of 1lb pineapple chunks in juice
    Yeast lalvin D47
    Pineapple/Apple/Grape juice to top up to 3gal
    Yeast nutrients

    OG 1090

    Primary for 7days, nutrient added initially and at 1060

    Moved to secondary at 1010
     
    Last edited: Jan 8, 2017
  2. Bodenski

    Bodenski Junior Member

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    How many gallons are you making here? Is it a single gallon?
     
  3. Northerngal

    Northerngal Junior Member

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    3 gal batch. No water added; all juices. I'll be adding a few more pineapples into secondary; probably this week.
     
  4. Northerngal

    Northerngal Junior Member

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    I've chopped up more pineapples and am currently going through the freeze/thaw process. 5.2lbs of amazing, juicy delicious pineapple and the zest of 6 oranges. When I rack the wwine over it I will take a gravity reading.
     
  5. bkisel

    bkisel Junior Member

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    I'd love to try a pineapple wine one of these days... I like your recipe but for me the OG is a bit to high.

    I've got to learn how to do small batches when doing a new country/fruit wine. So far I've just jumped in doing 6 gallons. Afraid one day I'll dump 30 bottles worth because I don't like the end product.
     
    wrongway likes this.
  6. Northerngal

    Northerngal Junior Member

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    Luckily, SG is easy to adjust by using less sugar. You can scale any recipe down to 1 gal by dividing the ingredients according to how many gals it makes. For example, as I've made a 3gal, divide all of my ingredients listed by 3. Or 5, or 6 etc.
     
  7. Northerngal

    Northerngal Junior Member

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    SG and taste test:

    Pretty hot. I added a small amount of acid and sugar and it improved greatly. I've reduced 48oz to 14oz of pineapple juice on the stove to concentrate flavours and then will be treating that and the thawed pineapple chunks and orange peel with pectic enzyme for 12-24hrs before racking the wine on top of it. Clarity is decent for a young wine and I anticipate it getting better with time.

    Current SG of 0.992
    Kmeta and Sorb added

    IMG_7181.jpg

    IMG_0152.jpg

    IMG_0150.jpg
     
    Last edited: Jan 13, 2017
  8. Northerngal

    Northerngal Junior Member

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    Treated with Kmeta and Sorbate Jan 9. Sat on pineapple chunks and orange peels for 8 days. Racked it off today and it is onto cold crashing & aging.

    IMG_7324.jpg
     
  9. Rodnboro

    Rodnboro Senior Member

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    I'm following this thread. I'm very interested in how this turns out. I've made a couple of batches of pineapple and was not impressed with either.
     
    Northerngal likes this.
  10. Northerngal

    Northerngal Junior Member

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    Hence, why it's a 3gal batch. I'm hoping :h
     
  11. Northerngal

    Northerngal Junior Member

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    3 beautiful juicy ripe pineapples, added to about 1gal of pineapple juice; the fruit was chopped, frozen thawed, spent 2 days with pectic enzyme then it all went into a big mouth bubbler For a week. Racked into another 3 gal carboy today to settle and clear.
     
  12. Northerngal

    Northerngal Junior Member

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    Another dose of KMeta. One cup of honey to backsweeten. Letting everything meld and will update in a couple of weeks.
     
  13. John Macintosh

    John Macintosh Junior

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    How did this turn out? I am thinking about doing a 5 gallon batch but I want it to have a very strong pineapple flavor
     
  14. Northerngal

    Northerngal Junior Member

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    I haven’t bottled it yet ;)
     
  15. opus345

    opus345 Senior Member

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    Bottled yet? How does it taste! I have a Pineapple Mango finishing up primary right now.
     
  16. wrongway

    wrongway Senior Member

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    I am also very interested in how this turns out! I did basicly the same thing with Pineapple-Orange Concentrate.
     

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