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2 Large Pineapples
1kg (2 pound) Sugar
Pectolase
Champagne yeast.
3 litres water.
Topped and tailed pineapples, Chopped them up with skin on. Boiled in water for 10-15 minutes, Added sugar.
When cooled i will add Pectolase , leave for 24 hrs. then add yeast and nutrient.
Will try yo remember to take gravity reading when cooled.
 
I don't dislike many things but pineapple is close to the top of the list of things i do, i hope it turns out well.
 
Beware the volatile pineapple fermentation, it will try to climb its way out of the demijohn. Blow off tube recommended.
 
Left fruit in for 2 weeks then strained thru muslin bag.Hopefully the only thing that will be blowing of is me after consuming my Brussels sprout wine. LOL.
Took a gravity reading before starting fermentation. if i read it correctly i should end up with around12% proof.
 
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Just done 1ltr rgj with 2 litres pineapple together with 2 dj’s of chippys recommended rjg and apple. The pineapple is certainly going now. Did these on Sunday. I’ve stuck it on a tray and hope for the best, but reading this I’m not sure. Good trying different things though.
 
E67140B4-BE03-4CFE-B81D-725DB6047D30.jpeg
It’s gone volcano. I filled 3/4 but topped up end of day 2. Thinking the worst is over. Wrong. Got up this morning to find it had exploded. In deepus crappus with missus as it really made a mess.
Cleaned dj in warm water, another mistake as it went again!
Oh well, live and learn. Just hope it’s drinkable
 
I now don't top up until after I have racked for degassing and clearing having had the same happen in the past.
 
hi i am thinking about doing a couple of gallons of pineapple wine and was just wondering how the recipes in this thread turned out thanks
 

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