Quantcast

Pineapple wine

Wine Making Talk

Help Support Wine Making Talk:

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
I started a gallon batch of pineapple wine today using juice. Just wondering about the solids in the juice as they seem to have settled to about one third of the gallon jug. Will these remain after fermentation?
 

BernardSmith

Senior Member
Joined
Dec 27, 2011
Messages
3,353
Reaction score
1,482
Location
Saratoga Springs
Some fruit leave behind a great deal of sediment and lees. That's the cost of fermenting those fruits. One thing you can do when you rack off the sediment is collect the lees and pour them into a sanitized mason jar and place that jar in your fridge. After 24- 48 hours you will see that the sediment and wine will separate and you can pour off another pint or so of the wine back into the secondary or you can drink this or use it for whatever you want.
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,479
Reaction score
2,038
Location
Northwest Arkansas
In similar situations I've used a stainless steel fine mesh strainer to capture the course solids then followed exactly as BernardSmith suggests, Done quickly and cleanly you can recover a lot of that liquid.

One key point to make this possible is to collect a wide variety of glass containers you can fit airlocks on or use a solid bung and put in the fridge to chill and drop out those solids. That way you don't have to risk putting your wine into container and leaving a lot of headspace.
I have 1/2 gallon, 1.5 liter, 1 quart, 20 oz and 16 oz containers that I can fit airlocks on or solid bungs (To put in the fridge)

For short term fridge storage like BernardSmith suggests, you shouldn't need an airlock the chilling down will stop any fermentation and expansion.

If you start with a 3 gallon or 5 gallon batch and find yourself a quart or so low for filling the carboy downsize to 1 gallon and smaller containers.
 
Last edited:

G259

Senior Member
Joined
May 19, 2018
Messages
428
Reaction score
187
Location
W. MA
Yes, I just did that with a peach wine. 3 gallons turned into 2-4L jugs, and a 500ml Grolsh bottle. The Grolsh bottle will probably end up being for needed sampling during the aging process!
 
Last edited:

Noontime

Custom Label Printing & Design
Joined
Oct 7, 2007
Messages
678
Reaction score
287
The yeast might eat through some of it, but probably not a whole lot. Like G259 said about peach, and what we've had with our mango wines, it you loose some volume due to the heavy lees. We use a nylon painters mesh bag for the fruit, and then squeeze out as much as we can (which will leave still a lot of much finer particles to rack again).
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,479
Reaction score
2,038
Location
Northwest Arkansas
The yeast might eat through some of it, but probably not a whole lot. Like G259 said about peach, and what we've had with our mango wines, it you loose some volume due to the heavy lees. We use a nylon painters mesh bag for the fruit, and then squeeze out as much as we can (which will leave still a lot of much finer particles to rack again).
Yeah, went through that a couple of months ago with a one gallon batch of Mango/Pineapple. Right now it's getting pretty doggone clear and looks to be a real treat come spring.
(Patience, you say patience.....) :ft

I did save course lees and while they are pretty yeasty, I keep them in a quart jar in the fridge. Need to check them out and perhaps try over some vanilla ice cream.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
I didn’t add any acid blend or tannins, are these required and at what time during the process can they be added?
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,479
Reaction score
2,038
Location
Northwest Arkansas
You only add acid (Blend or Citric for pineapple) IF you need to increase the acidity.
Tannins are not required - a matter of taste.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
IMG_0001.JPG

Well, got home to this, airlock blew off and foaming like crazy, should I get rid of this or wait till the foam is manageable and reintroduce the airlock? Ugh!
 

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
11,882
Reaction score
10,532
Location
near Milwaukee
Well, got home to this, airlock blew off and foaming like crazy, should I get rid of this or wait till the foam is manageable and reintroduce the airlock? Ugh!
You could either transfer it to a bucket, or else put a pan under it and wait for it to slow down.

There was no need to ferment this in a carboy under an airlock.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
I get that now. From now on I will do my fermentation in a bucket. Live and learn. [emoji6]
 

wrongway

Just a brewin
WMT Supporter
Joined
Mar 19, 2018
Messages
213
Reaction score
95
Location
Kansas
I just sit mine in the sink and let it go. It comes out fine in the end.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
That’s what I’ve done wrongway. Airlock is full of foam and solids, is that alright? Not much solids anymore as they have been expelled, lol.
 

wrongway

Just a brewin
WMT Supporter
Joined
Mar 19, 2018
Messages
213
Reaction score
95
Location
Kansas
Tinwakr I am not an experienced winemaker so maybe I should not comment, but I have never used a bucket. Always a carboy and airlock. The object of the airlock is to keep air and debris out.
The foam would do about the same so I dont see a problem with it as long as your not loosing all your fruit flavor in the solids. I made Pineapple-Orange a couple months ago and I think I used Lalvin 1118.
I got lots of foam too, more than anything else ive ever made, but in the end it is quit good so far. I used Dole juice in the can.
 

Arne

Senior Member
Joined
Jun 15, 2010
Messages
4,970
Reaction score
1,035
Location
central Nebraska
I get that now. From now on I will do my fermentation in a bucket. Live and learn. [emoji6]
If you ferment in a bucket, make sure you leave some headspace or you will still have a mess on whatever you are fermenting on. Bet you can't guess who has learned this the hard way. LOL, Arne.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
I guess If I use a 6 gallon bucket for a 1 gallon batch, I will be safe, lol.
 
Last edited:

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
Racked pineapple wine into a clean and sanitized one gallon carboy, initial SG was 1.072 and it’s now at 1.002. If I’ve calculate this correctly, I have 9.17% ABV. Is this right? (1.072-1.002)x131=9.17%ABV

Also, I topped up with the same juice I started with to within 2” of the stopper and expect more fermentation. When the fermentation is finished, do I then rack into another carboy, add Potassium Metabisulfate, Potassium Sorbate then allow to sit/clear?
 
Last edited:

sour_grapes

Victim of the Invasion of the Avatar Snatchers
Joined
Sep 19, 2013
Messages
11,882
Reaction score
10,532
Location
near Milwaukee
Racked pineapple wine into a clean and sanitized one gallon carboy, initial SG was 1.072 and it’s now at 1.002. If I’ve calculate this correctly, I have 9.17% ABV. Is this right? (1.072-1.002)x131=9.17%ABV
Yup, sounds right!

Also, I topped up with the same juice I started with to within 2” of the stopper and expect more fermentation. When the fermentation is finished, do I then rack into another carboy, add Potassium Metabisulfate, Potassium Sorbate then allow to sit/clear?
Yes, although you do not need the potassium sorbate unless you are planning to backsweeten this wine.
 

Tinwakr

Senior Member
Joined
Nov 6, 2018
Messages
109
Reaction score
41
Thanks. I am planning to back sweeten, with what, not sure.
 

Latest posts

Top