PolishWineP
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Ms. <?amespace prefix = st1 ns = "urnchemas-microsoft-comfficearttags" /><st1ountry-region><st1lace>Spain</st1lace></st1ountry-region>’s Pineapple (5 gallon)<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
6-12 0z. cans frozen pineapple juice concentrate
5-12 oz. cans frozen white grape juice concentrate
7 1/2 lbs.(approx. 15 cups) sugar
5 tsp.acid blend
5 tsp. pectic enzyme (Check pkg)
5 tsp. yeast nutrient
5 tsp bentonite
Wine yeast of your choice
Bring 2 gallons of water to a boil; remove from heat. Add sugar and stir well. Add the frozen concentrates. Add additional water to make 5 gallon. Now add the acid blend, Pectic enzyme and the yeast nutrient, stir well. Pour into primary and cover with cloth fastened by a rubber band, set aside at least 4 hours or until cool. Add the ACTIVATED wine yeast and re-cover with cloth. Stir daily for approx.5-7 days, or until active fermentation ceases. Then, fit with airlock. Rack off lees after 30 days( there will be a great deal of settlings due to the pulp in the pineapple juice.)Rack, top up, and re-fit airlock. Rack every 30 days until clear.
Sugar can be adjusted, according to taste, this is a "guestimation" per gallon :
4-4.5 cups sugar for fairly sweet
3 cups for semisweet to slightly sweet
2 cups for dry
Hope this helps!
This wine is also very drinkable young.
You can really mix and match your juices. I’ve added banana concentrate to this. This wine drops LOTS of wine diamonds. They won’t hurt a thing.
6-12 0z. cans frozen pineapple juice concentrate
5-12 oz. cans frozen white grape juice concentrate
7 1/2 lbs.(approx. 15 cups) sugar
5 tsp.acid blend
5 tsp. pectic enzyme (Check pkg)
5 tsp. yeast nutrient
5 tsp bentonite
Wine yeast of your choice
Bring 2 gallons of water to a boil; remove from heat. Add sugar and stir well. Add the frozen concentrates. Add additional water to make 5 gallon. Now add the acid blend, Pectic enzyme and the yeast nutrient, stir well. Pour into primary and cover with cloth fastened by a rubber band, set aside at least 4 hours or until cool. Add the ACTIVATED wine yeast and re-cover with cloth. Stir daily for approx.5-7 days, or until active fermentation ceases. Then, fit with airlock. Rack off lees after 30 days( there will be a great deal of settlings due to the pulp in the pineapple juice.)Rack, top up, and re-fit airlock. Rack every 30 days until clear.
Sugar can be adjusted, according to taste, this is a "guestimation" per gallon :
4-4.5 cups sugar for fairly sweet
3 cups for semisweet to slightly sweet
2 cups for dry
Hope this helps!
This wine is also very drinkable young.
You can really mix and match your juices. I’ve added banana concentrate to this. This wine drops LOTS of wine diamonds. They won’t hurt a thing.