How to make pineapple wine at home?

As you know, pineapple water is for a beautiful lady. And pineapple wine is for the beautiful lady you have plans for. This light, fragrant, exotic drink is a great way to surprise, intrigue, amaze the taster, tune in to a poetic and hmm … somewhat erotic way. Moreover, this interesting and original wine is prepared quite simply – with a few ripe pineapples and a minimum of skills, even the most novice seducer can handle it … sorry, winemaker.

Of course, the biggest problem with making pineapple wine at home is, in fact, the pineapples themselves, or rather their absence. In the middle lane, you have to pay a lot of money for exotics, and the quality is not always acceptable – long-term storage affects. But in the southern, coastal regions of Russia and Ukraine, it is quite possible to buy them in season – I personally bought excellent pineapples in Odessa at a not at all burdensome price. By the way, there are recipes for wines from and canned pineapples – but this, as for me, is a perversion, so we will not dwell on them. Today we will discuss two wine recipes – one is simpler, the other is a little more difficult, but both give excellent results!

Pineapple wine is a rare drink, on an industrial scale it is produced, perhaps, only in Thailand and the USA, where there are no problems with the harvest of this fruit. For winemaking, pineapple is quite suitable raw material. It contains quite a lot of acids – mainly citric – about 0.7%, which guarantees good storage of wine and resistance to diseases and mold. There is also ascorbic acid, which will provide a stable, beautiful color that does not deteriorate over time. Sugar is not enough – 12-15%, but where ours did not disappear – we will add so that the wine is stronger and more stable. Also, in today’s recipes, you almost certainly cannot do without purchased wine yeast, and other additives will not interfere – top dressing, tartaric acids and tannin, which is almost completely absent in pineapples.

If making wine is still too complicated for you, we recommend that you familiarize yourself with the recipes for pineapple liqueurs, they are also very tasty!

Pineapple wine at home – a simple recipe

The recipe is simple, there are few ingredients, but there is a problem – you will have to extract juice from pineapples using a juicer or manually. You can also try to ferment the must with wild yeast, but to be sure, it’s better to get purchased wine CKD or at least make a special raisin sourdough.

Release the pineapple from the stem, bark and core, cut. Juice can be obtained using a fine mesh juicer or simply grinding the pulp in a blender and squeezing it manually with a thin cloth or several layers of gauze – a troublesome business, but you can’t do without it. The amount of juice extracted must be measured and sugar added to it according to the recipe. If you want to try playing with wild yeast, leave the juice in a wide bowl covered with gauze for a couple of days in a warm place. It is easier and more reliable to immediately add a purchased yeast strain to it, pour it into the fermenter by 2/3 of the volume, put the shutter on top and rearrange it in a warm dark place.

The must will ferment from a week (on CKD) to a month (on savages). When the wine becomes less cloudy, the foam disappears on it, a dense sediment appears at the bottom of the container, and the water seal stops gurgling – you need to drain the liquid using a tube or a special siphon. Where did you go for glasses? Not all! Now the future wine needs to be poured into another, smaller container, this time almost under the neck, moved to a cool dark place and put under a water seal again. Secondary fermentation will completely clarify the wine, make it dry (it is dry pineapple wine that is considered the best, but if you wish, you can sweeten it later), get rid of the remnants of spent yeast – it will last about two months, during which time you need a drink 2-3 times drain from the sediment to avoid bitterness.

After all these manipulations, the wine can already be bottled. It is better to start tasting in another three months – the drink should mature, ennoble. Such a wine, with a pronounced fruit dominant, hints of honey, a delicate pineapple aroma and a long, bright aftertaste, will go well … no, not with hazel grouse, but, for example, with fish. Although in its pure form, without any companions, it is quite harmonious.

Pineapples in champagne! Pineapples in champagne!

Surprisingly tasty, sparkling, spicy!

I’m all in something Norwegian! I’m all in something Spanish!

I get inspired impulsively! And take up the pen!

Pineapples in champagne, which the ego-futurist Igor Severyanin liked so much, is, of course, wonderful. But pineapple champagne will be even more delicious! A sparkling drink can always be made from almost any home-made wine, and how – read in a special article.

Homemade Pineapple Wine – American Recipe

Of course, in the USA, especially in the southern states, pineapple wine is known, loved and able to cook. The recipe here is more cunning and complex – for a start, the fruits are slightly boiled in syrup so that the juice separates from them, and only then they are fermented along with the pulp, which makes the wine more saturated and aromatic. Of course, after heating, which kills all microorganisms in the juice, there can be no talk of wild yeast. Also, according to American tradition, there are a lot of wine additives in the drink. You can get them from us, in any special store, but in principle you can do without them.

1. We clean and cut pineapples into small cubes, measure 1.5 kilograms.
2. Boil water in a saucepan, dissolve all the sugar in it. Boil, removing the foam, for about half an hour, after which we send pieces of pineapple to the boiling mixture. Turn off the heat, close the lid and let stand for about 12 hours to soften the pineapple.
3. Now we need to add lemon, acids and tannin to our compote, add yeast along with top dressing, mix everything thoroughly and pour into a bottle, on top of which we install a water seal. The wort should ferment within 12-24 hours – you will determine this by the appearance of foam and the gurgling of the water seal.
4. Fermentation on a pure culture of yeast, but with the right additives, does not last long – from a week to ten days. When the foam has ceased to form, the water seal does not let bubbles in, the wort is noticeably lighter, and a dense sediment has fallen at the bottom of the bottle – the wine must be drained with a straw, trying not to disturb the yeast layer and the remnants of the pulp.
5. Now the wort needs to be poured into a smaller container, almost under the neck and moved to a cool place where it will stand under a water seal for another 2 months. Once every three weeks, the decanting procedure can be repeated.
6. After the secondary fermentation is over, the wine can be sweetened to taste (or left dry), after which it can be kept for another week to make sure that the fermentation does not restart. Almost ready – you can bottle and drink in 2-3 months!

As we can see, making wine from pineapple at home is no more difficult than from any other fruit – it would be raw materials and a desire for experimentation. “Rum Diary” wishes you successful experiments with homemade alcohol – cook a lot, tasty and varied, and we will try to provide you with a theoretical base!