Pineapple Orange Wine
Craft a refreshing and vibrant tropical pineapple wine that captures the essence of sun-kissed days and exotic flavors. Using ripe pineapples, orange-blossom honey, and a hint of citrus, this homemade beverage is perfect for warm gatherings or relaxing evenings. With a balance of sweetness and acidity, your guests will be impressed with this delightful fruity libation.
ingredients
- 4 pounds ripe pineapple, peeled and crushed
- 1 package wine yeast (about 5-7g)
- 1 tbsp light brown sugar (approximately 15 g)
- 1 optional Campden tablet
- 4 oz golden raisins, chopped
- 1 tsp pectic enzyme (estimated 5 g)
- 900 g orange-blossom honey
- 1 tsp yeast nutrient (estimated 5 g)
- 12 oz orange juice concentrate (approximately 360 ml)
- 4 tsp tannin (approximately 1.25 g)
- Extracted juice of 1 lemon
- 1 tsp orange zest (estimated 5 g)
steps
- 1.
Begin by preparing the ripe pineapples: peel, core, and crush them into small pieces.
- 2.
In a sanitized fermentation vessel, combine the crushed pineapple with pectic enzyme to aid in juice extraction.
- 3.
Add the orange-blossom honey, brown sugar, yeast nutrient, orange juice concentrate, tannin, lemon juice, and orange zest to the vessel.
- 4.
Stir frequently until everything is well mixed and the honey dissolves completely.
- 5.
Optional: If using a Campden tablet, crush and add it to the mixture to help prevent wild yeasts. Let it sit for 24 hours.
- 6.
After the waiting period, add the wine yeast and chopped golden raisins, and stir gently.
- 7.
Cover the fermentation vessel with an airlock, placing it in a cool, dark area, and let it ferment for about 2-3 weeks until bubbling ceases.
- 8.
Once fermentation is complete, siphon the wine into sanitized bottles, leaving sediment behind.
- 9.
Age the wine for at least 3 months before enjoying to let flavors mature.
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