Pineapple Wine [2]
![Pineapple Wine [2] image](https://upcdn.io/W142hmp/recipe/uploads/2025/03/30/IMG_3943-qvWb.jpeg)
Experience the vibrant flavors of homemade pineapple wine with this refreshing recipe. Bursting with tropical essence, this delightful beverage is perfect for summertime gatherings and celebrations. With the right balance of sweetness and acidity, every sip will transport you to a paradise of sun-soaked beaches. Easy to make and uniquely delicious, this wine will impress your friends and family alike!
ingredients
- 15 lbs fresh pineapple, chopped
- 9 lbs granulated sugar
- 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.
Begin by washing and peeling the fresh pineapples, then chop them into small pieces.
- 2.
In a large fermentation vessel, combine the chopped pineapple with 4 lbs of granulated sugar and mix well.
- 3.
Add enough water to cover the pineapple, then let it 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 sugar to the juice, stirring until dissolved.
- 6.
Carefully measure and add the pectic enzyme, yeast energizer, wine tannin, and acid blend, mixing well.
- 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 wine to ferment for about 2-3 weeks, checking periodically for bubbling activity.
- 10.
Once fermentation has slowed, siphon the wine into a clean vessel, avoiding sediment, and let it age for an additional few weeks before bottling.
