My step-son wanted to make his own batch of wine/ mead so since we didn't have any honey laying around we decided on a wine.
Started 11/8/2008
1 large pineapple ( approx 6 pounds ) removed skin and cut into pieces
3.6 # of sugar
10 drops of pectic enzyme
3/4 tsp acid blend
3/4 tsp wine tannin
1/2 tsp yeast energizer
water to 2 gallons
2 campden tablets crushed
Mix it up and let it sit for 24 hrs.
Rehydrated the yeast ( Montrachet ) and pitched into batch.
Cover with a clean cloth and punch down fruit cap 3-5 times daily
Rack after 7 day's ( our's went over ). Squeeze fruit and top off with water to 2 gallons and airlock.
While we are waiting for this to finish we are trying to get the top of the pineapple to root and grow another pineapple.
Initial Brix 23 ( 1.097 SG )
Brix on 11/18/2008 11 ( 1.044 G )
Dave and Colton
Started 11/8/2008
1 large pineapple ( approx 6 pounds ) removed skin and cut into pieces
3.6 # of sugar
10 drops of pectic enzyme
3/4 tsp acid blend
3/4 tsp wine tannin
1/2 tsp yeast energizer
water to 2 gallons
2 campden tablets crushed
Mix it up and let it sit for 24 hrs.
Rehydrated the yeast ( Montrachet ) and pitched into batch.
Cover with a clean cloth and punch down fruit cap 3-5 times daily
Rack after 7 day's ( our's went over ). Squeeze fruit and top off with water to 2 gallons and airlock.
While we are waiting for this to finish we are trying to get the top of the pineapple to root and grow another pineapple.
Initial Brix 23 ( 1.097 SG )
Brix on 11/18/2008 11 ( 1.044 G )
Dave and Colton
