Making Pineapple Hard Cider: An EASY Step-by-Step Guide

[@markphillips7538]

A suggestion: make a pineapple ginger beer. I used you ginger beer recipe and added a pineapple I had chopped and cooked down to concentrate the sweetness. I added cinnamon too. But I added a lot more ginger than you usually use in your recipe. I made it, fermented it, bottled and pasteurized it. Worst thing I've ever made when I first tasted it. However two months later it was incredible and one of my favorite drinks ever.

[@1972bcain]

Hey you two- the pour cam is on point and I don’t know how close you guys are to a short compilation pour cam video... you could include the name of the brew during each slo mo. Keep up the great work!

[@stoatyboy]

I absolutely love your videos! They are teaching me so much about brewing. The “red bucket of sanitisation” catchphrase seems to trigger KZbin’s algorithm to stick an advert in, which is quite funny, but also annoying, cos I never get to hear the catchphrase and and musical dancing bucket as a whole! They stick that advert right in the middle!! Keep up the incredible work. You are the show I watch whilst cooking, cleaning, or doing odd jobs around the house.

[@julietardos5044]

6:29 LOL! I did indeed drop the packet into my brew when I thwacked it. No more thwacking for me. Brew turned out fine, if anyone cares.

[@jackloparo9091]

I realized I never updated you on coconut water brew. It didn't have much flavor. But a really creamy mouth feel. So I added pineapple (which is why I thought of it). I'm making a watermelon wine with coconut water instead of tea or raisins. We shall see

[@G-boi]

If you added pineapple and then after that secondary fermentation added coconut cream, sweetness, and coconut flavour extract then you would now have a piña colada inspired wine. I did this myself and it's amazing!!

[@daigledj]

Thanks for the motivation guys. I've been meaning to make another batch of pineapple cider for a while but been procrastinating. Working on a new batch now but changing it up a bit. Going to 1/3 pineapple juice from 1/5 previously used. I'll still backsweeten and carb with pineapple juice (concentrate) but probably less so than previous batches. Pineapple is definitely one of those things that taste very different fermented but mixing fermented and non-fermented together is great! Only downside is needing pasturizing.

[@beardietwitch]

Watching you guys inspired me to make my own mead. I made your khajit mead and also one that I made with some homemade mugolio (pinecone syrup) mixed in with the honey. I love them both. Thank you for the inspiration!

[@alexcan669]

“This is Steve” 😂😂😂 loved it guys

[@MrHippiejoe]

Absolute perfection fermentation masters. You should just name all of your new "makes/models" different names just because you can. Thanks for being you and spreading the knowledge.

[@keithmcauslan943]

I label my bottles with OG, FG and BG. BG is bottle gravity after back sweetening.

[@Lordsbassman]

The pour cam is awesome !!!

[@robertmarion8591]

First, I love your videos and you have introduced me to my new hobby. You have convinced me to buy airlocks, and a hydrometer however I still use Japanese bread yeast (it's more accessible for me here) . I have tried your basic mead, wine, and rice wine. Love them all but I ranked them for my enjoyment #1 basic mead, # 2 rice wine (we call it Doburoku in Japan and how you rack it or not changes the name), and #3 wine (mine came out tasting exactly like a Merlot, not sweet and Merlot is not my favorite). I look forward to trying your other recipes. Also, a drink we make here that you may enjoy and make a video on is Umeshyu 梅酒, plum wine. It's tart and sweet and one of my favorites. Keep up the good work!

[@dianaaskew560]

FINALLY ordered that favorite pitcher this morning (along with the pineapple & erythritol) 😊 I didn’t care for my first go at cider, but my oldest (adult) son enjoyed it dry, so I didn’t back sweeten at all. I’m definitely trying this one! AND it’ll be my first go at carbonation (on purpose 🤣) …wish me luck!

[@AedanBlackheart]

That pitcher is amazing, so easy to read, and also has conversions on the back.

[@sauhamm3821]

i subbed forever ago when i first started meading. now years later these two are still at it and still awesome. hey, thanks for being awesome guys!

[@CitySteadingBrews]

Thank you for still watching!

[@ragequitpro9284]

I'm from the UK 🇬🇧 and have no problem with the pineapple cider name.

[@jamesvatter5729]

Good stuff. You've sold me on the little big mouth bubbler. Next on the list!

[@Indian0Lore]

Yes, it’s very nice.

[@barrytdrake]

I just bought a couple last month. Made a peach mead with 48 oz of puree in one, then racked it off to a 1 gallon carboy so I could make tea wine in both of them last weekend. I am loving them for when I don't want to (or can't) make a full 6 gallon brew/fermentation/Steve.

[@PacesIII]

Best pineapple chunks I've found so far is the del Monte deluxe gold. It's pineapple chunks in pineapple juice and citric acid and that's it. Now I'm wondering what a dried pineapple mead would taste like...

[@andyn3532]

Like a hazy summers day 😊

[@donnybilbo8006]

The way I see it, you made it, you’re drinking it, call it what you want. I would call it a cider simply because “light sparkling pineapple wine” is too much of a mouthful! Lol. Cheers! Oh, I just started the raspberry cider last night. I can’t wait!

[@-Tecky-]

I made this and with my can and apple juice it came out to like 9% and it was VERY pineapple-y and also very strong lol. I used apple juice to cut it down and will cold crash or pasteurize hopefully that’ll kill off some of the alcohol burn but I’m making a new batch now with hopefully just 6-7% lol. Going down the rabbit hole with all your videos and ideas and now I have way to many brews going lol

[@nomadjon4465]

I don’t know care if people call it swamp water as long as it taste good. Sometimes I will call my brews something else just to get a rise out of some of my family lol, but great video can’t wait to try this one.

[@antheaxe7340]

i made a similar comment

[@reneaclark7689]

You can get pineapple made with 100% juice, that is what I always get. If under 9% abv and made of fruit juice/friut I think cider, if over to me it is a country wine.

[@raymondwall8187]

Thanks!

[@raymondwall8187]

"I have to make the face or it doesn't work." 😄 I just love you two.

[@CitySteadingBrews]

How did I not see this til now? Thank you Ray!

[@kyliefan7]

Sounds like a time for Pineapple extract!!! Good video! I have not made cider yet but going on about 2 years of wine brewing!

[@blackstarboys4719]

Hello, thanks for your reply to my apple cider question. I really appreciate your knowledge and learning from you both. This video looks interesting. Cheers guys 🇦🇺

[@CitySteadingBrews]

Glad we could help.

[@JamesChislett]

I am enjoying your video's. I am from South Africa. I going to start to do so maxing.

[@enriquesouza5296]

I really enjoy learning with you. :D

[@edwardcunningham6315]

Another fun video. I made pineapple/ banana, and it disappeared very quickly . Brian, I didn't see a thing on the SG test, other than that wet spot that popped up and made it look more like my attempts😁. And as far as what to call it? My wife gets it right every time, it's a "fermentation"! leave it to someone who doesn't like alcohol to get it "spot on"😆. Keep up the great, and easy "fermentations"👍❤️.

[@FretDGuitar]

i I learned of this yeast after watching your videos and i bought some but i never could i'll get it to ferment -- it was ginger beer. i waited 5 days then i pitched a champagne yeast.

[@blackstarboys4719]

Thanks guys, I learnt a lot yet again.

[@CitySteadingBrews]

Awesome! Happy to help.

[@paulschwartz2464]

I've been brewing & wine making for over a decade and I learn things from you guys almost everytime. You also got me into making mead. Still a novice but getting better. I love the big mouth bubblers. Sooooo much easier and more versitile. Question: Why not use fresh pineapple and he juice that it generates and smash the pineapple in the bag to increase the surface area? Just curious as I am going to try this recipe.

[@erickincaid9779]

Yes, totally agree. Canning takes soo much away from fresh pineapple.

[@katjacoulter768]

i grew up with my mom drinking wine with Seltzer added to it. I believe it is called Schorle in Germany. I do the same to this day and drink my wine with Seltzer added. I like the refreshing effect of Seltzer in wine. Now we have all the different seltzer waters and they also add a different notes. Carbonation adds to the flavor. Cider to me is just apple juice so yes it is a cultural thing.

[@dysongibson4936]

I laser engraved a design on my last bottles lol "Might be Mead, Might be the blood of my enemies" and a Viking nutrition file I bought

[@eddavanleemputten9232]

That’s epic! Love it!

[@ericlara592]

I used frozen pineapple contra in apple juice and it fantastic with a heavy pineapple flavor.

[@sykotik257]

One thing I learned is that backs-sweetening is a good way of degassing because of the nucleation sites. I found this out when I back-sweetened something and it foamed up all over my table. Live and learn!

[@ALRULZ1965]

I'm sold, I'm making this, and that was a very nice carbonation you achieved.

[@jessemills3845]

Would think that CRUSHED PINEAPPLE.

[@thewrenchreviews9986]

Kveik that cider! Laerdal Kveik will give great pineapple esters to a brew like that.

[@G-boi]

Would a secondary fermentation with extra pineapple introduced had made it better flavour wise!? Or how do you guys feel about adding flavour extracts to brews!?

[@catchthis7563]

Very nice. I have a question. What is your favourite kind of fermention ballon and why? Is there a video about it?

[@CitySteadingBrews]

We don’t use balloons. kzbin.info/www/bejne/pnOXq42rr8tobM0

[@catchthis7563]

@@CitySteadingBrews Haha we seem to have a little missunderstanding here :9. What i meant was the glassballon where all your mash goes in till the fermentation is over. Have a good day :)

[@eddavanleemputten9232]

If you mean the fermentation vessel, you’ll find links in the description of the video for what Brian and Derica use. It’ll lead you to Amazon. Brian and Derica earn a little from your order without it costing you any extra money than if you go directly to Amazon via any other means. The price is the same. If you mean balloons instead of airlocks, they don’t use them.

[@AW-sp5io]

Going to try this soon. I was wondering about the string you used to tie the bag. Do you just cut off the roll and use, or do you soak it in Starsan? Everything else is sanitized, just wondering about the string. Thanks for the great instruction videos.

[@CitySteadingBrews]

We soaked it in star san

[@eroggero]

Looks like a great summer time by the pool drink.. getting ready to try a mango/ ginger wine, was wondering if I could add sugar and some honey to bring a little honey note to it as well or is that just going to over complicate it? Thanks for any tips

[@dalemyers3061]

Just my 2 cents. Apple wine is above 8.5 ABV, cider is below. So I would widen that to include any fermented fruit drink with or without apple. So for instance, grape juice fermented under the 8.5 ABV would be grape cider.

[@mandolinman2006]

If you were to carbonate with honey, how much would you recommend? I'm trying to do a Belgian tripel and figured a little black locust honey, which is amazing stuff btw, would be perfect to carbonate with.

[@CitySteadingBrews]

1.3 ounces.

[@garyframe5272]

Call it what you want, the important parts are the making and the drinking, yes?

[@The0neGreatest]

I'm a little late to this video.. but pineapple cider is leaning obviously into tropical flavors, but this speaks to me as something that should be mulled. Would love to know how that would/could turn out.

[@trevormartin8497]

Definitely will be expecting a Steve 2.0 video in a year or two

[@joycedelashmit2025]

Could you add dried pineapple to strengthen the pineapple flavor?

[@TheDemascus]

You mentioned that erythritol and other sweeteners my have an affect on different people when drinking brews but I don't think it was noted on the labels after bottling. Would adding that detail to the label be useful so you can expect to drink less knowing it might affect your blood sugar later? Months down the line it might be difficult to remember it's in there and people get a "random spike" in their numbers. Thanks for your videos.

[@airmanx8419]

Hello, I have made the first mead recipe, two weeks in. I have a couple questions. One, should I swirl the brew past the two week point? Two, I added fresh orange peel and not dried. And after watching a different video that spoke of it reacting and possible making vinegar like notes to my brew. I am a wee bit concerned. I may have added to much. Anyway thanks. Love the channel! can't wait to try more after I get this basic one down.

[@AedanBlackheart]

You're fine. Let it breathe, make sure you have sanitizer in your airlock halfway. Take a gravity reading about a month down the line and make notes. A little swirl is fine, just don't disturb the sediments and such at the bottom (down the line it'll build up maybe close to an inch and you'll notice the airlock barely bubbling) most likely in or with a month or so depending on your environment. Keep it in a dark environment, I keep my meads in my bottom cupboard.

[@airmanx8419]

@@AedanBlackheart Thank you for the reply. Breath? I have it in a dark place.

[@MrShaynen]

Do you think the Bromelain enzyme in pineapple has an effect on brewing?

[@CitySteadingBrews]

I don’t believe it has any effect.

[@indaba1960]

Thanks for the video. Am looking to make some cider from juice but I can only find apple juice with ascorbic acid where I am in the UK. Is it possible to ferment with that? Thanks

[@julietardos5044]

Ascorbic acid is just vitamin C. It's added as a color preservative and as a selling point (High in vitamin C!). It's fine.

[@aramisdg]

For what it is worth, while working at my Publix store I saw that there is a liquid allulose in our pharmacy dept. Along with a maple syrup that may be diabetic friendly.

[@roxeannesexton8447]

What if you used a fresh pineapple and cut it in chunks or even put it in a food processor do you think that would have give you a little bit more pineapple flavor maybe

[@daigledj]

Haven't tried that, but probably not. In my experience with pineapple cider, adding more pineapple will make it better (and less like apple cider) but really to get the pineapple flavor you have to add some juice that you don't allow to ferment. You can also only push the pineapple juice so far in primary due to the acidity (my understanding, Haven't actually tried more than 1/3 pineapple).

[@HeartFelt520]

Hi! after watching quite a few of your video, without any previous knowledge of brewing, i have my first cider (+ some Blackcurrent) with a robust airlock activity 24 hours in first fermentation phase, nutriented well, did everything based on ur teachings, got around 1.075 gravity including the blackcurrent sugars, so expecting around 10-11% abv, so it seems very promising, i want to ask though, regarding the coming sweetening step in about 2 weeks, have you ever tried "maltodextrin" ? i have it, but not sure if i should use something else as non fermentable sugar for sweetening the cider pre carbonation. I'm not even confident it is a non-fermentable sugar..

[@CitySteadingBrews]

It's mostly non fermentable. It's not something we have used.

[@azcomicgeek]

Been binging your videos. Any reason you didn't use a fresh pineapple? They are so easy to peel and slice and have a much more pineapple flavor than canned. Is the Bromelain enzyme a problem? There are fermented drinks that use the pineapple skins.

[@CitySteadingBrews]

Ehh... canned is just easier. No real reason.

[@johnnytoy5487]

IT'S YOURS, YOU MADE IT, YOU CAN CALL IT WHAT YOU WANT. 👍 KEEP ON MIXING UP YOUR POTIONS.

[@wsround]

Ok knowing you are near me I see the publix pineapple can I know where you get that. I am not so sure where you get the apple juice. But I see the brand I am familiar enough to know to get apple juice with as little additives as possible. In my move down here I have lost all my brewing equipment and now I am thinking about possibly starting again, although I have never been as involved as you are. So I was wondering where you get your supplies. I have worried about ordering things through Amazon etc. much is glass and have a tendency to crack. I was also wondering what sort of bottles you use and where to get them. I do see a raw honey seller near me so am thinking making a mead which I have never done before. I have enjoyed watching you and now am thinking about taking the next step.

[@CitySteadingBrews]

Most of our gear came from Amazon.

[@blackstarboys4719]

Quick question, for your bag do you use unbleached muslin cloth? Just curious. 🇦🇺

[@CitySteadingBrews]

It's actually a brew bag, I think it's nylon. Anything you can clean and sanitize is fine.

[@jeffreykeller1585]

Do you guys also brew on larger scale. Would be interested to know draw backs you face when say brewing 500L or 1000L at a time.

[@CitySteadingBrews]

That’s far beyond what a typical homebrewer would do. That’s commercial territory.

[@barrytdrake]

There is also a legal limit to how much you can homebrew in a year in the U.S. Federally, and in most states, for a single person, the limit is 100 gallons (378.5 L). If there are two or more adults in the house, the limit is twice that.

[@CitySteadingBrews]

Yup. 1000L is about 250 gallons so…

[@jefferywilson1840]

Hey man where do you buy those 1.5 gallon car boys.

[@jasonherrington2002]

Have been making mead - want to try my first cider and want to do pineapple. Question: on my meads I have been doing fruit only in secondary. Would that give more or less pineapple flavor to the cider doing just apple juice/yeast/nutrient then soaking the pineapple for a week or two after fermentation is done? Or do you want the pineapple in primary to help give more sugar for higher abv?

[@CitySteadingBrews]

It's totally personal choice. kzbin.info/www/bejne/e6vEfp6KpZp1lZIsi=ddvpZHWEvl-poBhh

[@WimsMill]

When we look into the etymology of cider, it comes from French with the meaning "Fermented beverage" or "beverage made from fruits". The apple only came later. So for me, I call everything that we make in a certain way cider. No matter how much of what fruit is used. Even if we use pears. Perry doesn't translate well in to dutch ;-).

[@CitySteadingBrews]

It actually comes from Hebrew, then Greek and Latin, then Old French, but I get your point. It started out meaning "strong drink".

[@TheExalaber]

​@@CitySteadingBrews Even more fun, is that the English word beer originally referred to apple drinks, or maybe non-grape fruit drinks more generally.

[@Marcos-Osca]

Here in Australia aldi sell 99.7% with .3% citric acid pineapple juice . My question is why don't you guys put whole fruit through a blender and then into a brew bag creating more surface for the yeast? Releasing more flavors and sugars, cant hurt to try.

[@CitySteadingBrews]

Yeast are microorganisms and can get to it just fine. The canning process helps break up cell walls. Blending and all that is just extra mess and effort really.

[@tomsadowski]

Personally I wouldn't use Erythritol because of the cooling effect. I would use Allulose, if available.

[@CitySteadingBrews]

I have that effect from stevia, but jot erythritol, personally.

[@jameshinds2510]

You want a polarizing opinion? The idea that where the sugar came from is important is an archaic hangover. These days everyone adds sugar for chaptalization, so by that logic half of the drinks out there are Kiljus. A more relevant distinction is how long the brew is intended to age and what the dominant acid is because that's still relevant to how the drink tastes and how you handle them after being brewed. Wines have tartaric acid as their dominant acid and are intended to age more than a year, ciders have malic acid as their dominant acid and age a season to a year, Skeeters have citric acid as theirs and rarely age at all, and meads and beers do not have acid unless you add it. Meads age like wine, beers age between skeeters and ciders.

[@sjoerdmhh]

Surprising that canned pinapple has HFCS in it in the US. Here (Netherlands) canned pinapple is either on a "light syrup" (sucrose?) or on pinapple juice. I would expect that you would also have canned pinapple on juice in the supermarkets, since pinapple juice is quite a cheap juice, but I guess US producers are quite extreme in their "cheapness". (Just like a cheap chocolate in a supermarket here would be comparable to the expensive stuff in the US)

[@mandolinman2006]

You can find it but it's not always easy. Even the "healthy" options would probably get banned in other countries.

[@daigledj]

You can find pineapple in pineapple juice as well as just straight pineapple juice here in the US, though, as with everything for the past couple of years, availability may be an issue.

[@julietardos5044]

Corn is heavily subsidized by the US government, which is a major reason it is so cheap and in everything. Americans are basically made of corn. Totally serious.

[@Laochri]

Buy Dole, it is Pineapple in Pineapple juice, That's it. I started a 6½ gallon Hibiscus Mead, with Lalvin 71B. On 1/15, and OG was 1.078. It is now 1/22, and the gravity is 1.0098 and no longer fermenting. This morning it smelled and tasted a it vinegary, but now it isn't. Is it still Mead? Or did I brew 6½ gallons of Vinegar is a week?

[@reneaclark7689]

I highly doubt it is vinegar. Mead fermented that dry smells and tastes tart. Transfer to secondary and let it clarify. Have you tried sweetening your sample and tasting it? Hibiscus in particular is very tart adding some sweetness is very helpful.

[@CitySteadingBrews]

It may just be dry, but I am curious how you got 1.0098 for a reading. Most hydrometers don’t go that many digits.

[@Laochri]

@@CitySteadingBrews this is my 3rd batch, and first actually taking a Gravity Reading and was confused how to read it so far up. So I went off the Brix and used a converter app to get my Gravity. After I racked it the smell wasn't so pungent.

[@colegillespie817]

You could maybe serve it cold with tajin and a pineapple wedge on the rim

[@chuck419plus1]

i just got a #10 can of mandarin oranges given to me....gonna try some mandarin orange cider....

[@SwornPacifist]

Why do you say not to use metal, like with the strainer? Very curious, thanks

[@CitySteadingBrews]

Many metals are reactive and can cause off flavors.

[@blackstarboys4719]

Oh sorry another quick question. Is wine yeast ok to use for ciders?

[@CitySteadingBrews]

Sure. At a certain level, all yeast do the same thing. There are differences, but wine yeast will make cider, mead yeast can make wine, ale yeast will make mead, etc.

[@dustinstober9647]

Have you ever made Tepaché? I modified the original to be a little more alcoholic. Lol

[@scrappybobbarker5224]

I'm going to make this but I'll add a can of frozen pineapple juice concentrate. Whadya think ? Willits be good?

[@CitySteadingBrews]

I don’t see any issue other than a large change in sweetness or possibly higher abv

[@JMcferrin]

What method do you use to clean your fruit bags /clothes that you put in prior to the apple juice... tah

[@CitySteadingBrews]

Soap and water then starsan.

[@JMcferrin]

Thank you watching all the way fe Edinburgh Scotland... watch your vids every night... left a comment regards ardbeg tasting ... love your channel :)

[@oldtimeengineer26]

Did you eat the pineapple after fermentation?

[@CitySteadingBrews]

It was essentially mush.

[@rayc5255]

Why no metal strainer? Even if it is stainless steel? TIA, RC

[@CitySteadingBrews]

Stainless is ok.

[@stephenknecht7189]

I made a strawberry wine that has already finished and been pasteurized. And is just sitting. It has cleared all the way and still has a slight haze. Can I add pectin enzyme to it to clear

[@CitySteadingBrews]

Or just let it sit a while. But sure, if you think it needs to be clearer and don’t want to wait.

[@stephenknecht7189]

@@CitySteadingBrews aight

[@chrisszymanski5225]

Should we freeze the pineapple to bust the cell walls?

[@kevinkult]

If you made it with just pineapple might it be called a tepache?

[@CitySteadingBrews]

Not really. Tepache is a very specific thing.

[@rayc5255]

Can see now gonna hafta upgrade my Fermenter capacity. Back to your affiliate links....looking for 5 - 6.5 ga.

[@greatwolftactical1793]

Pineapple cider is what it is in my opinion. If there was not apple juice, I would call it a Pineapple wine cooler.

[@garrettsmith9297]

I heard you say something in this video about how artificial sweeteners mess with your blood sugar days after the fact, and it’s different for several people. does stuff like what’s in Diet Coke do the same thing I think it’s aspartame I’m not diabetic, but my father is he drinks a lot of diet Coke because it has no sugar but his blood sugar is always wonky

[@CitySteadingBrews]

It’s possible. I don’t know for certain though.

[@brandymarino4791]

Maybe fresh pineapple chunks in conditioning would add more pineapple flavor without the off flavors you say fermented pineapple causes?

[@daigledj]

Pineapple juice in secondary definitely does! Either chunks or juice will probably restart fermentation if not pasturized though.

[@thechaoticblind5765]

I need some help here. I started my wine and did everything right. I started with a 1.120. I put my hydrometer in and all was fine. I took the fruit off five days later and tested to see how things where going. My hydrometer quit floating and sits on the bottom of the test tube, so i tested it in the fermentor and it did the same. I tried again a week ago and got the same result. Any ideas? my hydrometer is not cracked either.

[@CitySteadingBrews]

You likely need more liquid to get a proper reading.

[@CitySteadingBrews]

You can also test it using plain water. Should read 1.000.

[@thechaoticblind5765]

I have tried floating it in water to no luck. It sits on the bottom of my tube even in 175 m.l of water. I also tried floating it in the batch itself and it just sits on the bottom. I'm at a lost here and all i have found is a term called a stuffed hydrometer. What is that?

[@TheStraycat74]

38:41 just because you gave it a 8 doesn't mean that you don't like STEVE...

[@t395delta]

Steve

[@OriginalOrlaith]

is there a way to carbonate a sweet beverage that is sweetened with sugar/honey? i'm guessing no. but ....

[@CitySteadingBrews]

It’s tricky. You have to pasteurize when there’s enough carbonation but before there’s too much. We don’t recommend this method anymore.

[@CitySteadingBrews]

Or… you can pasteurize and pressure carbonate.

[@julietardos5044]

Man Made Mead has videos on force carbonation. You'll need a keg set up for it.

[@shieldyourenergy]

If it has apple than its a hard cider / sparkling hard cider, if its solely other fruit than I'd say its a wine / sparkling wine technically I guess in literal terms. However I like the spritzer idea, and don't think a spritzer necessarily needs to have soda water in it, if say the beverage is carbonated and lower alcohol percentage, so a low alcohol percentage "sparkling wine" i think sounds better as a spritzer, because wine implies higher alcohol in my opinion. So I would call it a 'hard pineapple sparkling cider', or 'strong apple - pineapple spritzer'. lol...

[@justadude247]

I did this but used fresh pineapple. (Had one on the counter) had difficulty get it to start fermentation. Initial ph was 3.6 (learning so took it along with Sg) next day it stalled and the ph dropped all the way to 2.5. Why did it do that? Isn’t both apple juice and pineapple around 3-4ph

[@CitySteadingBrews]

Alcohol is acidic, honey is acidic. The pineapple is acidic. As the pineapple breaks down it will alter the ph because you can’t get to all of it upon adding to s brew.

[@CitySteadingBrews]

I wouldn’t say it stalled in one day after making a brew. Most times it simply hasn’t started yet.

[@ssadams]

lol I would call it an apple-pineapple seltzer. 👍😀

[@russellfredrick6519]

If you were to use crushed pineapple instead of the whole pineapple rings I wonder if you might have more pineapple flavor available?

[@AedanBlackheart]

Pineapple is pineapple

[@russellfredrick6519]

@@AedanBlackheart I was thinking that the crushed pineapple would give you more surface area.

[@CitySteadingBrews]

Yeast are microscopic and will get to the sugars anyway.

[@Backdaft94]

For me personally "cider" means cloudy apple juice, "hard cider" means alcoholic apple juice. My family also made a hard pear cider, that was fermented pear juice. Other than that exception anything like cherry or strawberry etc before the word cider, means that another fruit was added to the applejuice. Just my 2 cents

[@Markus__B]

The old Cider controversy ;) to me, apple juice means apple juice. Add alcohol and carbonation -> Cider. No carbonation (and usually more ABV than cider) -> apple wine. at the end of the day it doesn´t matter.

[@Markus__B]

@@Murlockingqc that´s heading into legal territory. going by that, there is no cider at all in germany. you would have to call it either appletablewine or appledessertwine (depending on the ABV) or, if carbonated, apple sparkling wine (-perlwein or -schaumwein) depending on the carbonation pressure. I just stick with what we call it locally.

[@eddavanleemputten9232]

Cider vs hard cider depends on where you’re from. Outside the USA, cider means the beverage contains alcohol. Anything else is, outside of the USA, described as juice. As I know both ate used I don’t mind either. As I’m based in Europe I would choose to describe alcoholic beverages made with apple juice as ‘cider’ and non-fermented beverages as ‘juice’ or ‘juice-based’. But I don’t feel either as ‘wrong’ or ‘right’.

[@Redrickson1]

Derikas stirring is a Harry Potter reference. Lol. (Mostly joking. It reminded me of the stirring method from the book in Half Blood Prince.)

[@Brandyalla]

You don't have pineapple in pineapple juice in Florida? Bummer I made some pineapple...beverage...using frozen pineapple. It took like two months to finish fermenting and tasted so terribly harsh (I would give it maybe a 3 on your scale) that I'm letting the remaining bottles age for at least a year. If it's not good by next summer, I'm going to dump them.

[@davidhendratmowibowo]

Can i drink unfinish fermentation wine?

[@CitySteadingBrews]

It might cause some digestional discomfort but it’s not lethal.

[@davidhendratmowibowo]

@@CitySteadingBrews thank you for your information… my pineaple wine is on progres. I am a newbie. I started 5 days ago

[@eddavanleemputten9232]

Welcome to the wonderful world of home brewing!

[@davidhendratmowibowo]

@@eddavanleemputten9232 thank you..

[@barrytdrake]

I taste most of my brews as I am racking them, just to see how they are getting along. Sometimes they make *me* a little gassy when they are very young (see City Steading's comment). It hasn't hurt me otherwise! Welcome to the homebrewing hobby! You are in for years of enjoyment (and occasional frustration).

[@anicientbolt]

If I read pineapple cider, strawberry cider, gooseberry cider etc then I think of apple cider flavoured with X ingredient, if it was just made with pineapple for example then I'd say it's a wine.

[@CitySteadingBrews]

Even at say... 4% alcohol?

[@anicientbolt]

@@CitySteadingBrews Fair point at that low of a % I couldn't say wine but don't know what else I'd refer to it as because in my mind cider has to have apples.

[@CitySteadingBrews]

@anicientbolt2813 according to the laws of selling such things it's classified as a cider.

[@georgehardisty8948]

I think people would still watch if you said you were going to make a Steve brew. At least all the regulars would, and others would just want to know what a Steve brew was.

[@CitySteadingBrews]

No one will search for a Steve brew is the point.

[@daigledj]

Wish I knew how many people just looked for a "steve brew" now just to see

[@CitySteadingBrews]

Not many methinks.

[@eddavanleemputten9232]

I’ e never fermented canned fruit before. As for the pineapple… pineapple needs to age for a long time IMHO. How that jives with a low ABV brew, I don’t really know. Still, the idea intrigues me.

[@Joseph_Dredd]

I'm in the UK and I'm not insulted about the conversation.. Always interesting to see other people's ideas(even if they're WRONG! heehee) People get insulted way too easily these days because they've pathetic. People's palates are different. :)

[@sirgeekcsp]

I'm shocked no one made a "Wait for the shake" comment...