I was looking for an easy wine with inexpensive ingredients. It also had to be ready to drink fairly quickly, though I do want to age most of it. When I found a recipe for homemade pineapple wine, I knew it was exactly what I wanted.
I used Libby’s 100% juice, because it was the only one I could find locally that was only pineapple juice concentrate, water, and Vitamin C, with no other weird ingredients. I also decided not to add any fruit because I didn’t want to deal with the mess after fermentation. Yes, this is a lazy wine.
This is a 6 gallon batch of wine, started on 6/1/13.
Place four 64oz containers of pineapple juice in a sanitized fermenter bucket, for a total of 2 gallons of juice. Add enough sugar and water to get to your desired Specific Gravity, for a total of six gallons of liquid. Be sure to stir thoroughly after each addition of sugar, before you measure the SG. Honestly, I didn’t keep track of the sugar I added. I just started with “some” and kept adding “more” until the SG was right.
Starting SG was 1.082. Room temperature was 79 degrees Fahrenheit.
3 teaspoons pectic enzyme
3 teaspoons yeast nutrient
1.5 tsp powdered wine tannin
Sprinkle on top:
1 package Red Star Champagne yeast
6/2/13 – the next day, fermentation had begun but was slow. I added another 3 teaspoons of yeast nutrient.
6/5/13 – SG was .990, so I racked the wine into a carboy and placed an airlock on it.
6/9/13 – added ¼ teaspoon K-Meta.
6/18/13 – topped it with Viognier. I love the floral notes on Viognier, and wanted to add that to the pineapple aroma. Viognier is my new favorite wine to top up whatever I’m making (yes, even reds).
6/30/13 – vacuum degassed. Mr. Scribbles took a video of the process. You can watch it here:
7/7/13 – racked the wine off of the fine lees and stabilized it with another ¼ teaspoon of K-Meta, plus 1½ teaspoon of potassium sorbate.
As of this writing, the pineapple wine needs to be back-sweetened, adjusted for acid (if necessary), fined, and then bottled. I’ll update you as these things get done.