Name: Pineapple Wine
Yield: 4.5 litres
Ingredients: 1.8 kg pineapple flesh; 100 g sultanas; 800 g sugar; 4 l water; 0.25 tsp acid blend; 0.25 tsp wine tannin; 1 tsp pectic enzyme; 1 campden tablet; 1 tsp yeast nutrient; 1 sachet Lalvin D47

About this recipe

Easy homemade pineapple wine recipe for one demijohn (1 gallon). Two ripe pineapples, sugar and sultanas. More sensible than it sounds.

Ingredients

pineapple flesh1.8 kg

sultanas100 g

sugar800 g

water4 l

acid blend0.25 tsp

wine tannin0.25 tsp

pectic enzyme1 tsp

campden tablet1

yeast nutrient1 tsp

sachet Lalvin D471

Method

1

Peel and core two ripe pineapples and chop the flesh small

2

Put the pineapple and sultanas in a sterilised bucket and mash lightly

3

Dissolve the sugar in hot water, cool, and pour over the fruit

4

Add the acid blend, tannin, pectic enzyme and a crushed campden tablet, cover and leave 24 hours

5

Add the yeast and nutrient

6

Ferment 5 to 7 days, stirring daily

7

Strain into a demijohn, top up to 4.5 litres and fit an airlock

8

Ferment out for 2 to 5 weeks

9

Rack off the sediment

10

Age 3 to 4 months and drink within the year

Brewer's notes

I raised an eyebrow at this one too, but pineapple carries plenty of sugar and sharpness and ferments into something honestly worth drinking. Use ripe fruit, a leaf should pull from the crown easily, or tinned pineapple in juice rather than syrup. The sultanas give it body it otherwise lacks. D47 keeps the tropical character better than my usual 71B. Serve cold and drink within the year, it does not improve forever.

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Pineapple Wine