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Tinned Pineapple Wine

First time

In season January to December · makes 4.5 L · target OG 1.085

Year-round shelf fruit; another clean run at the pectic-enzyme lesson.

You will need

  • Tinned pineapple in juice (not heavy syrup)2 large tins
  • Sugar1.0 kg
  • Pectic enzymeper dose
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Method

  1. 1

    Sanitise. A tin of fruit is soft, clean and forgiving — an easy start.

  2. 2

    Mash the pineapple with its juice under cooled boiled water; add pectic enzyme when cool, and leave overnight so the wine will clear.

  3. 3

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.085); pitch the yeast and nutrient.

  4. 4

    Ferment on the pulp two days, strain, and finish under the airlock.

  5. 5

    Rack when clear, and again a month later.

  6. 6

    A bright, tropical white for a January kitchen. Drink within the year.

What this one teaches you

  • · Using pectic enzyme

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An original MakeWine recipe.