Making Pineapple Mead With Tasting

[@DIYFermentation]

This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929 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

[@anglo-saxon9182]

Criminally underrated! Just what i was after thanks you

[@AntoekneeDE]

Thanks, can almost imagine how nice that must smell and taste! Looking forward to seeing how your tea wine works out as you’ve inspired me to have a go at that! Love how the train in the background starts at the taste test for added drama 🤣

[@DIYFermentation]

I've been so busy lately that I've had little time to monitor older projects. That will soon change.

[@halfmoongardens3345]

I find honey forward easier with residual sweetness from yeast hitting tolerance than back sweetening. Smoother less sickly sweet. Awesome videos, great to see no reliance on chemical additives. Have a great weekend! Peace

[@DIYFermentation]

Thank you for watching.

[@iBradWatson]

If you put your straining bag over a bowl, you can put your contents in easier. Learned this with partial grain beer brewing putting grains in a bag. Thanks for renewing my interest in wine making. Great videos.

[@DIYFermentation]

Thank you for sharing.

[@Daniel_Grgic]

No need to be precise. I love it! Looks like this would taste amazing!!!

[@DIYFermentation]

I believe simplicity will encourge more people to give winemaking a try.

[@TheBmorris10]

Love the videos and information!

[@DIYFermentation]

Glad you like them!

[@ericadams5019]

Looks tasty!😁

[@eddavanleemputten9232]

Glad it was such a success! I came across an article on the acidity of pineapple wine, more notably on the de-acidification of it that might interest you. Please find the link below. Apparently pineapple has a low pH, mainly caused by citric acid and malic acid. Malic acid is quite sharp and going down the rabbit hole showed me that pineapple wine and consequently mead, will be quite tart. Fermentation can lower that pH even more according to other articles. Anyhow, I thought you’d find this an interesting read. It’s been written and submitted over the course of 2015-2016 and published in the International Food Research Journal in 2017. Not exactly the most recent publication on fruit wine, but still. Not that I see you inducing malo-lactic fermentation for your home brewing purposes. It is not, after all, a simple process and therefore within what you aim your channel to be. How much it is of use for your private, off-channel brewing purposes I leave up to you. It does help point out why your mead has that sweet tartness and is therefore the main reason I’m sharing what I came across. That, and the fact I’m just plain weird and a bit of a science geek in ly own time. Should you feel wary of clicking links viewers paste into comments, the title of the article is: De-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria Written by: Prakitchaiwattana, C., Boonin, K. and Kaewklin, P. Published: Department of Food Technology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand Link: www.ifrj.upm.edu.my/24%20(01)%202017/(28).pdf

[@DIYFermentation]

Shank you for sharing.

[@TEXANConnection]

would 100% pineapple juice do just as well?

[@GermanBrew]

The last time I made mead with pineapple in it it have some acidic by its own. But I also use white wine yeast. I made the experience it always bring some acid

[@DIYFermentation]

Thank you for sharing.