Making Pineapple Wine | One gallon simple recipe start to finish - with a tasting!

[@DointheMost]

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[@claytonbenignus4688]

Pineapple Wine is an excellent gift because it is a Good Wine and a Good Marinade. This means that even those who object to drinking Wine will use it to jazz up their BBQ. Most Catholic and Orthodox Priests will be glad to Bless the batch for you ( leave a bottle behind after your Wine Blessing). If you have Chinese Lady friends, they will want some Cooking Wine too. I am making some now because there have been recent sales on fresh Pineapple.

[@MegaBuckminster]

These fruit wine episodes are great.

[@DointheMost]

Thank you! I was considering doing another round of them. 🤔

[@riukrobu]

I love the respect you have for Jack, BC, but also, kinda, your method. You had grape juice but not the concentrate and went to concentrate it yourself for recipe sake! Very much in brand! And these recipes are more and more fascinating to me! Pure human ingenuity!

[@DointheMost]

Thank you! Doin’ the most as much as I can. 😎

[@riukrobu]

😎

[@Dogstickfetch]

I love canned pineapple chunks in secondary to really slam a fruity pineapple flavor delivery in. It takes a lot of cans, but it works!

[@DointheMost]

Suuuper Chuuuuuunk!

[@vance7354]

I would love to see you do a second run of this series using tosna and the fermaid line just to see if you find any differences in the final product. Of course also back sweetended to what you consder the proper level for the type of fruit.

[@DointheMost]

Could be interesting! I am a little tempted to choose another 12 recipes for the same experiment as this one.

[@DragonsinGenesisPodcast]

I think this is another one that could benefit from Voss. Ferment at about 85F and backsweeten to 1.010 with brown sugar. The flavor profile might be a bit more complex and the brown sugar would add a bit of molasses depth and the sweetness would help the fruity notes.

[@DointheMost]

I am VERY here for this.

[@memowilliam9889]

This will be my first (ever) wine recipe. I've been watching videos, studying, and asking questions. I like this recipe and I will be following this recipe exactly, exact for the grape juice concentrate. However, I want to back sweeten this. Can you recommend where in the process I would do this, and with how much brown sugar? Do I need to stabilize first with potassium sorbate.

[@jsymoneguillory5563]

@@memowilliam9889curious to know this also!

[@TigerPat_9180]

Really Enjoyed your Video , Thanks ! 🐯🤠

[@DointheMost]

🍻🍻🍻

[@polaris1199]

Just finished a batch of pineapple wine using 100% juice, no fruit at all. I didn't see this video before I started it so I didn't use white grape at all. I probably will the next try. Red Star cote d blanc, nutrient and pectic enzyme. I think I used 2 pounds white sugar to an original grav of 1.102. Finished at .994 after 10 days. Was surprised at how quickly it finished. Super tart, and obviously dry as a powder house, but cloudy.... Back sweetened until it rounded off some of the sharpness, then pasteurized, that cleared it a little but still hazy. I plan on letting it age about 90 days before trying it. I'll let you know how it turned out.

[@bigdaadio.K2WW]

How did it turn out?

[@polaris1199]

@@bigdaadio.K2WW Just pasteurized it and haven't bottled it yet. But right now it is pretty good. Still dry and a bit tart with a hint of sweet, but I like it that way. I'm hoping it will smooth out after aging a while.

[@tim-tim-timmy6571]

I am always looking forward videos from this series. I bought a 8L bucket recently just to make some of these!

[@DointheMost]

Nice! And thank you 🙏

[@fatbruhskit]

Sounds pretty amazeballs to me. Also, Here before Tiger Pat.

[@TigerPat_9180]

Enjoy it while you can . It won't last long . 🧐😂🤔🤭😉

[@DointheMost]

Cheers!

[@TigerPat_9180]

@@DointheMost When do the Results for the Creator Awards Ceremony 🎑 Come Out ?

[@captainsalmonslayer]

That concentrate you made do you have to pasterurize or keep in the fridge?

[@Biedrik4]

A video of his sour cherry wine would be great. It's one of the easiest to do, only needs to age 6 months, and is quite good.

[@DointheMost]

Do you backsweeten?

[@Biedrik4]

@@DointheMost @Doin' the Most Brewing I haven't found it necessary; it tastes pretty good dry. It definitely wouldn't hurt to try doing that. There's also lots of room for experimentation with yeast. Jack suggests Cotes de Blanc, but obviously there's lots of other great options for a cherry wine.

[@silent2163]

Imagine drinking Pineapple wine at the beach~ ❤️

[@FaewoodMead]

I haven't used pineapple yet! Buttery pineapple sounds good...

[@DointheMost]

The nose was better than the flavor IMO. But I’m definitely curious about MLF in pineapple wine.

[@thiago.assumpcao]

Since its an acid fruit probably only goes well after sweetening. How did it taste with some sugar?

[@FunkyFyreMunky]

Many fruit wines don't really work with some tinned fruits. I've tried cherry, strawberry and gooseberry and they came out lacking. Much of the flavour of the fruit has been lost somewhere. However, I've also tried with tinned lychees and mangoes, they came out great. It seems that big, bold, tropical flavours tend to survive the canning process through fermenting mostly intact. It's a shame I hate that tepache "funk", or I'd give this a go.

[@DointheMost]

This is good anecdotal info. Thank you! I wonder if it’s the heat treatment.

[@FunkyFyreMunky]

@@DointheMost Just as likely to be my haphazard brewing, to be honest.

[@1erinjames]

Had a decent amount of cut pineapple and some strawberries leftover in fridge in separate containers. Pineapple got forgotten about in back of fridge by a week. Found it, went to check for spoilage and it looked just as good as when bought but it was bubbling and smelled like straight liquor. Put in gallon glass jar with the strawberries, sugar and distilled water. It bubbled over. Cleaned up and added a lil more sugar, covered with cheese cloth and left it in cupboard until bubbles stopped. Now I have a jar with very clean looking fruit mostly floating and sediment at bottom of jar. It seems to be clearing on its own. So now I should siphon into a different jar avoiding sediment? Idk if it's gona be drinkable. It was so active while fermenting tho that I had to try something new and idk what I'm doing. Any assistance thru advice? Like I said, from what I've gathered it's time to transfer. Do I just bottle it or should I be adding something? I kinda got ahead of myself on this one. Argh!

[@theresawang5541]

Nice video! What is your favorite recipe that you made from Jack Keller’s book?

[@DointheMost]

Probably the hibiscus wine, so far. Pear was pretty good too.

[@eddavanleemputten9232]

I was wondering if you might consider doing wines from the book and leaving part of the batch as is whilst back sweeten/tweak the other half to your preference. Age according to the book’s instructions, then do the tasting.

[@uwing3119]

Trying this out as my first non-kit wine! Just bottled, but the wine was a bit fizzy when I tried the leftovers. Hopefully I didn’t miss a mandatory degassing step and accidentally make my first bottle bombs 😬 currently making skeeter pee as well. Thank you for the great videos!

[@Tootnscoot]

Happens to us all, even with experience a " bottle bomb" can happen. I started making alcohol with my Paw Paw around the age of 4, I'm almost 37 sooo...33 years is and I had it happen about 2 years ago too. Sometimes things just happen. The wine that blew up on me was bottled at about 14 months and filtered still. Sat about another year before a few decided to go boom so it can happen even when you know what your doing. You can try killing the yeast before you bottle but honestly, even then there's still a chance 1 yeast cell in a bottle can survive and multiply and do that. Less likely, but it can still happen

[@nicolettemichelle888]

How do you store for the first part? Room temp?

[@sullytime3833]

I almost feel like I’ve been challenged to do something !🧐…..😱 With Fresh Pineapple 🤪

[@DointheMost]

Do it. -Palpatine

[@calientecarl6741]

pineapple? more like fiiiiineapple!

[@DointheMost]

👉😎👉

[@demagchevy]

What is "male lactic firmintation"?

[@mutantryeff]

Why did you add the hot water to the sugar instead of the sugar to the hot water?

[@julietardos5044]

So, I have not made it, but Artisanal Small Batch Brewing has a recipe for a pineapple wine (or is it a mead?) that calls for pineapple-pear juice. She says that straight up pineapple does not ferment well.

[@DointheMost]

Weird! I’ve never had a problem with it 🤞

[@julietardos5044]

@@DointheMost Just reporting what she said in the book. It's mostly a pretty good book. The main bad thing is that she uses raisins as "nutrient" in her recipes.

[@DointheMost]

@@julietardos5044 I may have to grab it on sale!

[@561REALTLK]

Mead has to have honey in order for it to be mead. No honey= not mead

[@julietardos5044]

@@561REALTLK Dude. I just didn't feel like going to look up whether it was a wine or mead.

[@FeebleFeegle]

wait what is your favorite thing from Jack's book

[@DointheMost]

So far, probably the hibiscus wine.

[@FeebleFeegle]

@@DointheMost oh, great! I just started a batch of that

[@Nobody-11B]

I made a mead with pineapple juice and no pectic enzymes and holy foam batman! There's a lot of headroom in the carboy now that a two foot tall tower of foam broke out of the bottle. I'm hopeful it'll be good but foam.

[@silent2163]

How about a pineapple flavored beer?

[@Murlockingqc]

11 months in a beer bottle with a crown cap? That wine definitively oxidized?? Also, I was under the impression that crown cap would have a better seal with carbonation, ain't that true?

[@conradwheeler68]

if it went in with carbonation and still had it when opened, then you know that it didn't leak as proof of a good seal. Pressure inside a bottle resists a good seal. Vacuum (lower pressure, like when canning) assists with a good seal. As long as the cap doesn't rust and stays sealed, then crowns are fine.

[@DointheMost]

I have wines and meads YEARS old in crown caps that haven’t oxidized. I trust them just as much as corks for 1-3 years on avg. I did a recent video on closures you should check out if you haven’t, ranking my faves.

[@Murlockingqc]

@@DointheMost Will do, thank you.

[@abc_cba]

I had one with a straight guy, I called up to have it with ! I froze it in the freezer, and freeze distilled it two times, learning this technique from your Applejack video and we had such a high time. We both ended up naked in the bed just an hour back when we woke up. 🤣 (With the worst hangover of my life)

[@DointheMost]

😮

[@Authenticallyher1]

Is it that clear in 2 weeks? Hum

[@InsomnoManiacal]

It's perfectly clear as you CANNOT SEE THROUGH THE BROWN BOTTLE HAHA

[@Flametamer145]

Boomer Sooner

[@robertmcdowell9649]

Gay video. Did anyone catch the ending alcohol content?

[@BobSmith-vj5kz]

people love to overcomplicate shit.