jojabri
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- Jan 8, 2014
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I have a pineapple wine started back on May 13th.
I can't seem to find my recipe, but it was a 15 gal batch made primarily of 22 fresh pineapples cored ( no flesh). I did add a few cans of extra pineapple, guava, and a bag of other tropical fruit blend. I primaried it Dragon Blood style. It was transferred to the Demijohn on May 19th at SG of 1.000.
When I checked it on June 16th it smelled and tasted of rotten pineapple. You could taste the alcohol, but it was GROSS!
I was hoping that it would mellow out, but alas, Nooooope!
I'm hesitant to rack from the demijohn until I have an idea about what to do with it. Its pretty yuck, to the point I have considered taking it over to a friend who has a still. Yeah.. I know.. Ya don't have to tell me.
Has anyone else had this problem? Could it be because is sitting on lees, and pineapple is a heavy sediment dropper? Would there be any way to remedy this, perhaps chemically or through filtering?
Thanks in advance for any insight or help.
I can't seem to find my recipe, but it was a 15 gal batch made primarily of 22 fresh pineapples cored ( no flesh). I did add a few cans of extra pineapple, guava, and a bag of other tropical fruit blend. I primaried it Dragon Blood style. It was transferred to the Demijohn on May 19th at SG of 1.000.
When I checked it on June 16th it smelled and tasted of rotten pineapple. You could taste the alcohol, but it was GROSS!
I was hoping that it would mellow out, but alas, Nooooope!
I'm hesitant to rack from the demijohn until I have an idea about what to do with it. Its pretty yuck, to the point I have considered taking it over to a friend who has a still. Yeah.. I know.. Ya don't have to tell me.
Has anyone else had this problem? Could it be because is sitting on lees, and pineapple is a heavy sediment dropper? Would there be any way to remedy this, perhaps chemically or through filtering?
Thanks in advance for any insight or help.
