Pineapple Melomel [2]
![Pineapple Melomel [2] image](https://upcdn.io/W142hmp/recipe/uploads/2025/03/30/IMG_3943-6PdH.jpeg)
Indulge in the tropical allure of Pineapple Melomel, a honey-infused version of traditional pineapple wine. This unique beverage harmonizes the sweetness of honey with the vibrant taste of fresh pineapple, making it a delightful treat for any occasion. Perfect for summer gatherings or cozy nights, this melomel will transport you to an island paradise with every sip.
ingredients
- 15 lbs fresh pineapple, chopped
- 6 lbs honey
- 2 tsp pectic enzyme
- Water to make 1 gallon
- 1 packet Montrachet yeast
- 1 tbsp yeast energizer
- 1 tsp wine tannin
- 2 tsp acid blend
steps
- 1.
Wash and peel the fresh pineapples, then chop them into small pieces.
- 2.
In a large fermentation vessel, combine the chopped pineapple with 3 lbs of honey and mix well.
- 3.
Add enough water to completely cover the pineapple, then let sit for about 24 hours to extract the juices.
- 4.
After 24 hours, strain the mixture through a fine mesh strainer or cheesecloth to separate the juice from the pulp.
- 5.
Add the remaining honey to the juice, stirring until dissolved.
- 6.
Measure and add the pectic enzyme, yeast energizer, wine tannin, and acid blend, mixing thoroughly.
- 7.
Pitch the Montrachet yeast into the mixture and stir gently to combine.
- 8.
Cover the fermentation vessel with an airlock and place it in a dark, warm area (around 70-75°F).
- 9.
Allow the melomel to ferment for about 2-3 weeks, checking periodically for bubbling activity.
- 10.
Once fermentation has slowed, siphon the melomel into a clean vessel, avoiding sediment, and let it age for an additional few weeks before bottling.
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