Canned Pineapple wine
Ingredients
- 2 (16 oz.) cans of pineapple(crushed pineapple in it's own juice)
- 3 1/2 quarts water
- sugar
- 1 tsp. acid blend
- 1/2 tsp. pectic enzyme
- yeast and nutrient
Heat the water. Drain the pineapple juice, put pineapple in a strainer bag and place in fermenter. Add pineapple juice, 1 1/2 lbs sugar to warm water. Stir until sugar is dissolved. Check specific gravity. The goal is 1.90 (or 12% alcohol)add more sugar if needed. Pour this mixture over pineapple in fermenter. Add acid, yeast nutrient, pectic enzyme and tannin. When cool add yeast. Let ferment 5 days then remove strainer bag of pineapple. Let ferment until done.
