Pineapple Wine 6-Month Tasting

Early tasting of a batch of pineapple wine made 6-months earlier.
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[@DIYFermentation]

Please note: On this older video comments will be acknowledged, but questions by non-members are no longer answered. Consider becoming a supporting member of DIY Fermentation by joining: Patreon: www.patreon.com/user?u=60754647 Or KZbin: kzbin.info/door/yogN69ayejYnRaQC3eZsxgjoin JOIN for $1.99 or $4.99/mo. to receive a loyalty badge and your name in green. See each level for other perks. Use a PC or Android, close chat & click JOIN. Amazon & Canva affiliate product information. As an Amazon Associate & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: amzn.to/2JF5RLL Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

[@DIYFermentation]

.

[@julietardos5044]

I like how you do your introductions. If you like your wine, give it to your friends. If you don't, give it to your enemies. If you really like it, keep it all!

[@DIYFermentation]

Well said!

[@julietardos5044]

@@DIYFermentation :-)

[@perryhoward9309]

I’m glad you tasted your wine so now I know what I’m getting myself into. Thank you

[@DIYFermentation]

Hope you enjoy

[@val6112]

Your face at the dryness😂😂

[@DIYFermentation]

It pays to be real.

[@remo8573]

Really enjoy this video, specifically how you are so honest about your expectations and how you have changed your methods since you've gained more experience. Keep it up!

[@DIYFermentation]

Glad you enjoyed it!

[@marty5661]

Love your honesty. Hope it gets better for the 12 month tasting.

[@DIYFermentation]

I hope so too!

[@ontherims3284]

How cool. Just followed your other video, to make my mash. Awesome follow up. Love your info, short and sweet..or short and dry. I'm subbed, this is the real education KZbin is missing.

[@DIYFermentation]

Thank you, and glad it was helpful!

[@bbqaddict]

I have made pineapple wine several time and have found that putting chunks of the fruit in secondary for a week or two will make the pineapple flavor more pronounced

[@DIYFermentation]

Good idea. I might try that next time.

[@MrWiibetrollin]

How much was the abv when you did that?

[@bbqaddict]

Came in around %14 I believe. Still have a bottle of it kicking around somewhere I believe

[@SirGolfalot-]

At 6 months the flavors haven't taken hold in the wine. You will still taste the sharpness. Some think that adds to the perception of dryness. Give it at least a year, more like 18 months. Are there wines that are early drinkers?

[@DIYFermentation]

The only early drinkers that i've tasted so far have been apple, dark cherry and concord grape juice wines.

[@honeybadgerstudios21]

I plan on making this wine and adding a coconut flavoring at the end along with back sweetening, thanks for the videos very enjoyable

[@DIYFermentation]

My advice is to add more pineapple, or pineapple juice to this recipe for more pineapple flavor at the end. The pineapple flavor was rather light.

[@honeybadgerstudios21]

@@DIYFermentation will do thanks for the advice

[@DIYFermentation]

Wait, as a former Detroiter, is this "THE" Mat Prater Detroit Lion?

[@blairthomas6451]

I definitely say it's a either drink after first fermin or a year, also I think the fruit itself is a factor in the pineapple taste because different seasons and fruit themselves can have drastic changes in the flavor. It's like eating a juicy, sweet watermelon and a watermelon that's juicy but bland. Hey but it's not a waste, any wine that's drinkable is good wine. But look a seasons of fruit you pick, you can better know how the quality will be. If you have a asian market near you, definitely try dragon fruit or star fruit, even honey dew is a great wine.

[@DIYFermentation]

All great ideas for next year.

[@oldtimeengineer26]

what program you use for the labels?

[@DIYFermentation]

I use the free online site: www.canva.com/

[@perryhoward9309]

I have a pineapple wine as well. It’s not at the six month mark yet. It sits at 14%. I’m going to keep sweetening until my yeast can’t take anymore so I will have a strong but sweet wine. I used 4 pineapples for more of a pineapple taste.

[@DIYFermentation]

I now use the step-backsweetening method now myself for my wines. 4 pineapples would have been better.

[@FreakAl0n3]

@@DIYFermentation can u explain how it goes? , step back sweetening cs mine , is in the stage of , i strain it fromm the first fermentation process with all the fruits etc. then i throw away all the fruit , and what left is the cloudy pinapple wine , i straighly put it into a bottle ,i didnt know if there is a 2nd fermentation, i try it directly and it taste awfull, then i let it sit in a bottle for 3 month, it turns out into the clear bright yellow colour with yeast sediment on the bottom. so i ended up with thinkin that its done i drink it , and its not sweet , its bone dry. so can u give me a clear step for what i got to do next? so i can resweetening and properly racking my pinapple wine? it has a good aroma alrd. but too strong of pinapple aroma cs i use 1kg instead of 500gr as i told on the recipe.

[@miguelserrano7945]

Hello Sir, I really enjoy your videos. Where do you get your labels printed? If home printed, what is a good printer for this?

[@DIYFermentation]

I use a template form the free site Canva to create my labels: www.canva.com/ I could have them print them, but I use a printer at home to do it using full sheet labels. Six labels to a page. I might suggest looking at my video Bottling, Capping, Corking: kzbin.info/www/bejne/qGOykHyHrdJ0e6s

[@banderson7164]

Have you ever thought about when back sweetening and including some of the juice also like adding back pineapple in this case ? Thanks agin great videos .

[@DIYFermentation]

Thank you for watching. This was one of only three early batches that were not originally back sweetened. The problem with using pineapple juice to back sweeten is that after waiting months for the wine to clear, you going to be adding cloudy pineapple juice which will require another month or two to settle out and although it will add more flavor, it will also dilute the wine.

[@banderson7164]

DIY Fermentation awesome thanks agin Charles that's perfect I'm into flavors not just the buzz lol, so back sweetening with the original juice sounds like a plan, and I can wait for it to clear out agin, lol seems like there is a ton of waiting to this new adventure, I am also going to make my own bitters and try that, that will actually increase the percentage.

[@sellelpoc]

Do you have any videos on using Metabisulfite? I want to try stabilizing and backsweetening with Unfermented pineapple juice

[@DIYFermentation]

Apart from the first few videos, this channel does not use sulfites. I would suggest pasteurization: kzbin.info/www/bejne/l6SYaptjeL2WeJo

[@ariellin614]

Thankyou so much for making this video! I’m very new to wine-making and i’m not have no idea how my pineapple wine is supposed to taste like 😂😂

[@DIYFermentation]

Thank you for watching. This wine was much better at 12 months,

[@ThomasPetter]

Could you add a shot of pineapple juice to each glass rather than back sweetening?

[@DIYFermentation]

Sure, although technically you are backsweetening by doing that.

[@jaymzwooten]

I had the exact same results when I made my pineapple wine. I thought maybe I had done something wrong. I have found that serving it with a pineapple garnish really helps.

[@DIYFermentation]

It really improved at the 12-month tasting. Perhaps during racking's adding pineapple juice to reduce headspace will help.

[@jaymzwooten]

I've been bulk aging it for about 8 or 9 months now it might be time to try it again. I'm not opposed to adding pineapple juice to it but I would have to pasteurize it to neutralize the yeast and prevent refermentation.

[@DIYFermentation]

At around that time adding pineapple juice will also add cloudiness to your wine. Several months earlier would have been ok.

[@Onager-xv3gz]

New to wine and mead making and just came across your channel. I've never heard anything good about making a pineapple fermentation. However, I think you nailed it when you said it doesn't have enough flavor. Did you know what the specific gravity of the pineapple solution was before you added your yeast or sugar? I have been told that you can take your fruit, the juice, some water and bring it to a gentle simmer to reduce the juice to almost a syrup that would help to concentrate the flavors. Have you tried this, ever? If so, did it help?

[@DIYFermentation]

The short answer is no. Considering the yeast used it was going to be dry no matter what. The process of taking a reading prior to adding an appropriate amount of sugar is a technique I consider to be more advanced than the more simplistic approaches demonstrated on this channel. I found that when I started to become more technical in my approach, I started getting comments that the whole novice winemaking process was no longer as fun to watch. Therefore, instead of this channel becoming a progression of my winemaking experience, it focuses on what just what one needs to know to experiment with making a simple batch of wine/mead.

[@Onager-xv3gz]

@@DIYFermentation That's too bad. I have found many videos showing how to make simple or country wine without any actual fermentation know how. I have also found a few great channels that go into great explanation about the specifics of fermenting beverages that can be well over the heads of novices. I really like your original idea of showing your growth as a brewer. This isn't a dig at all but are you more interested in subscribers than your original project intent? Here is a link to a channel that had almost NO followers and they kept to what they wanted to do and now they are over 100,000 subscribers and have turned their projects into their means of income. A lot of experience here and they discuss what they want to try and the outcomes be they good or bad results. kzbin.info/door/qgnJOZ4ity3nQL_xe_hGYg I only know of 2 mead/wine making channels that are informative in a way similar to your own. I'd love to see more! Your channel looks like it could be as good or better but I really like the way you keep things pretty straight forward. You started these to teach, don't get too far away from that. Best of luck!

[@BrokenNavy]

To get more pineapple flavor you could try adding dried pineapple during secondary. May need to rinse it off to get oils and sugar off.

[@DIYFermentation]

Just be sure it does not contain preservatives.

[@mwwhatever]

sounds interesting. I don't really like wine, but I love pineapple

[@DIYFermentation]

Thank you for watching.

[@davidmaisel8062]

This is one of my favorite fruits to make wine with. Where I live we make it with skins and fruit (blended ) that might sound strange but the skins add flavor and tannin. I back sweeten it to make a sparkling wine that's just my preference. My wife also likes it sweet I prefer dry so I always make a couple of batches. Love your channel!

[@DIYFermentation]

Thanks for the comment, and watching my channel.

[@dakotafarmgirl4032]

beautiful job

[@DIYFermentation]

Thank you!

[@paulaxton72]

What is your fermentation temp? What yeast are you using??

[@DIYFermentation]

This is not a technical winemaking channel. I don't deal with the perfect conditions for winemaking. I used Red Star Premiere Blanc wine yeast. I might differ you to the original video: kzbin.info/www/bejne/sIGXaaKroKZoaNk

[@colinroberts47]

How do you make your labels? Software, printer, etc.

[@DIYFermentation]

I use the free online site: www.canva.com/ I download the label, and insert them into a Word document and then print them unto a full sheet label. Check out my video on "Bottle, Cap, Cork": kzbin.info/www/bejne/qGOykHyHrdJ0e6s

[@Martinjstevens]

I’m about to bottle a pineapple wine myself, but I new it would be a long time in the bottle before I get to have a taste

[@DIYFermentation]

The hardest part of wine making is learning the patience to wait for it to finish aging.

[@vance7354]

If i Had to guess, the subtle pineapple flavor is likely because of the added water. When I do any fruit wines, I use 100% Fruit Juice without added water. If i was going to do this one, I would use 2 whole pineapples chopped, and 100% Pineapple Juice up to 1 gallon, and then ferment ALL of it, Fruit included in Primary. I personally would use honey instead of table sugar, I am just not a fan of fermenting table sugar myself.

[@DIYFermentation]

Damn, after reading your comment, I realized, I gave away my last bottle of pineapple wine to my co-host after the last livestream. We did a tasting of the 1 year old pineapple wine, and I realized that I did not do a standalone 1 year tasting video. Long story short, after 1 year, the wine became quite good, more flavorful. At 6 months most of these wine are just not done. I planning to stop doing the 6-month tastings altogether.

[@nono-cw6ck]

Really gonna have to work on that poker face.

[@DIYFermentation]

If I make something that sucks, I want everyone to know that i'll tell them that it sucks and possible remedies to fix it.

[@buddymc]

I like making pineapple. I use pineapple juice for simplicity and I get more of the pineapple essence and flavor. I bottle in 12 oz beer bottles, that way I'm not opening a 750ml bottle that isn't ready. Done well and it's like a chardonnay. Next time try adding canned juice with the raw pineapples. I appreciate the honest review.

[@DIYFermentation]

Thanks for sharing, and the next time I make it i'll probably use pineapple juice as well. I'll do fresh fruit just to show it's done, but bottles juice simplifies the whole process.

[@mbarnettuk]

Any idea of the % brix and ph of your must before starting primary fermentation? Instead of adding a lot of water and sugar, why not 100% blended pineapple juice, then check the brix and add enough sugar to get to around 21% or whatever your target is? Adding majority water is surely going to produce a pretty underwhelming final product.

[@DIYFermentation]

Matt, this is not a technical wine making channel. We keep things very simple here.

[@mbarnettuk]

@@DIYFermentation Yep, appreciate that. I'm just doing as much research before i attempt my first wine, i've only ever done ciders. My main question is regarding the use of so much water and then therefore a lot of sugar when making fruit wines. Is this just to keep costs down or am i missing something.

[@epitaciojr.sumalinog2880]

With this, when you bottle your wine?

[@DIYFermentation]

I believe that this batch was bottled after only 3 months or so. I now let my wine bulk age for at least 4 to 5 months before I have to re use the carboys for another batch of something else for this channel. Not enough carboys to go around.

[@natureexplorer8562]

Pl. Link of 1st part

[@DIYFermentation]

Link to the original video: kzbin.info/www/bejne/eYW9l5Juj7Vsepo

[@jeffhartman2983]

The look at 3:15 says it all

[@DIYFermentation]

Sometimes you just can't hide the truth.

[@dustinbboyd]

Did you get a bottle to last you too the 1 year mark lol

[@dustinbboyd]

Never mind I fished threw your comments and saw what happened to your last bottle. Keep up the great content =)

[@DIYFermentation]

ok.

[@epitaciojr.sumalinog2880]

Hope my pineapple after six month will same appearance in your wine.

[@DIYFermentation]

It just takes time,

[@justinwaddy4285]

I seen a Hispanic lady boil the pineapple skins...

[@DIYFermentation]

Thank you for the comment.

[@vance7354]

Make your life easier next time man, Buy 100% Pineapple Juice from the store and ferment that with Honey or sugar.

[@DIYFermentation]

If you may have noticed, I do wine videos using either fresh fruit, or juice. I agree using juice is far easier but part of the experience of making your own wine is to be able to use both to do it. If you're using honey, you're making a mead. I will usually make a wine first to see if it's worth doing it as a mead.