Pineapple WIne
#8 fresh pineapples
10lbs cane sugar
Saccharomyces bayaccus (EC-118) Lavin yeast: 5gm packet x2
Yeast energizer: 1tsp
Pectin enzyme: ½ tsp
Acid Blend: 2tsp
Wine Tanin: 1tsp
1. 7/13/10: Cut up pineapples into ½ inch cubes and put in fermenter bag inside primary fermenting bucket. Poured sugar, ¼ tsp potassium metabusulfite, energizer, pectin enzyme, acid blend, tanin, on top of bag with pineapple in it. Poured hot water in to top up to 5 gallon mark. Tried to squeeze as much juice as possible. Covered and let sit with lid on top for 24 hours.
2. 7/14/10: Added yeast x 1 packet
3. 7/15/10: No change. Stirred up.
4. 7/16/10.: No change. Added remaining 1lbs. of sugar and sprinkled yeast nutrient (amount ??) and second packet of yeast. Stirred up.
5. 7/17/10: No bubbles seen (compared to prior batches) but lilly pad like product forming on top of batch.
6. 7/18/10: Thick foam forming on batch and bubbles visualized in foam.
7. 7/22/10: Racked over to primary fermenter. Added 500mL of cold water.
8. 8/1/10: Specific gravity 0.987
- Specific gravity 0.987: Added sprinkle of potassium metabusulfite and potassium sorbate to secondary fermenter. Stirred for 2min. Added 1 packet of chitosan and stirred for 2min. Topped off with about 2.5 liters of water. Retattached top.
9. 8/13/10: Transferred back to primary fermenter. Added sprinkle of potassium metabusulfite and reattached water lock. Will bottle on 8/27/10.
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