Homemade pineapple wine is a low alcohol dessert drink. It has a yellow shade and slightly astringent taste with a prominent pineapple flavor. In theory, aside from fresh pineapples, you can also use canned and dried fruits. Just make sure to steep the pulp in hot water for a few hours beforehand. Although, wine made from canned fruits is significantly less fragrant and tasty compared to a drink made from fresh pineapple juice.
First, sort out the pulp and remove spoilt or moldy parts. Even the bare minimum of bad raw materials can spoil the whole batch. To prevent the mash from getting infected with fungus or pathogenic bacteria, you should disinfect all of the vessels used with boiling hot water and then wipe them dry.
- Pineapple pulp – 2 kilos
- Water – 2,5 liters
- Sugar – 200-250 grams per 1 liter of juice
- Citric acid – 2 grams per 1 liter of juice
- Wine yeast
Using store-bought wine yeast for white and sparkling wines is recommended. Alternatively, you can prepare a ferment made with raisins or fresh berries 3-5 days before working with the pineapples. Using common baker’s yeast will yield you a brew instead of wine.
Strong citric acid should be replaced with a freshly squeezed lemon juice—one average sized lemon contains about 5-6 grams of acid.
Pineapple Wine Recipe
- Mince the peeled pineapple pulp and put the obtained slush in a plastic or enamel container with a wide neck (bucket or cooking pot).
- Add all water and 250 grams of sugar (10% of the water volume in case of other ratios). Add wine yeast, stir till smooth.
- Tie the neck of the container to prevent insects from getting inside. Bring the mash in a dark place and leave there for 3 days at 18-28 °C. Stir the mash with a clean wooden spoon or with your hands every 8-10 hours to make sure that wine doesn’t go sour. By doing this you will drown the pulp particles in the mash. 4-12 hours after you’ve added yeast you should notice the first signs of fermentation: foaming, hissing, and distinctive smell. This means that everything goes as planned.
- Strain the mash through 2-3 layers of cheesecloth. Squeeze the pulp dry—it’s no longer needed.
- Add the strained juice, citric acid, and sugar—100 grams per 1 liter not counting the sugar you’ve already added. For example, if you have 3 liters of juice, then you should add another 50 grams (300-250=50).
- Decant the soon-to-be pineapple wine into a fermentation vessel, filling up to 75% of its volume to leave enough space for foam and carbon dioxide.
- Install an airlock of any design. You can also use a medical glove with a punctured finger instead. Bring the container to a dark place with a stable temperature of 20-28 °C. Leave it until fermentation’s finished.
- After 4-5 days add the next portion of sugar—50 grams per 1 liter of juice. Before doing that take off the airlock, drain 150-200 ml of mash into a separate container and dissolve sugar in it. Then pour the obtained syrup back into the fermentation container and seal it with the airlock.
- 5 days later repeat the procedure by adding the next portion of sugar in the same way.
- Depending on the type of yeast and temperature fermentation of your homemade pineapple wine might last 35-60 days. You’ll know that it’s over when the airlock is no longer bubbling or the glove gets deflated and there’s a sediment layer at the bottom. The wash will also become much lighter. Decant the young wine into another container through a tube without hitting the sediment layer.
Note. If fermentation hasn’t finished 50 days after you have installed the airlock, you should decant the wine into another container and let it ferment at the same temperature to prevent it from going bitter.
- Try the obtained drink and optionally sweeten it with sugar (up to 50 grams per 1 liter). You can also increase the ABV by adding ethanol or vodka in an amount of 2-15% of its volume. Fortified wine can be stored for a longer period of time but it also has a harsher taste.
- Decant the drink into aging bottles. It’s more preferred to fill them to the brim to minimize oxidation. Seal the bottles and leave them in a cellar or fridge at 2-16 °C. If you added sugar on the previous step, it’s better to keep the bottles with the airlock for the first 7-10 days in case of refermantation.
- Age the pineapple wine for at least 4-6 months (7-9 is preferred) to enhance its flavor. Filter it once there’s a 2-4 cm layer of sediment by decanting it into another container through a tube.
- If there’s been no sediment for a few months, you can bottle the prepared drink for storing.
Shelf-life—up to 3 years. 9-13% ABV.