Pineapple/coconut Wine

[StockeyDAW]

http://www.winesathome.net/forum/att...d=11724580This is a great Wine. Very much enjoyed making it. Wait for a few months bottle ageing..DAW

[Mamgiowl]

Recipe Please

[Duffbeer]

I have one on the go using carton pineapple and coconut juice from Asda, not sure how it will end but tastes good at the moment.

[StockeyDAW]

Recipe Please

My recipe included: 15 pounds of fresh pineapples, 19 liters of good water,16 pounds of sugar, 5 tsp of yeast nutrient, 1.25 teaspoons tannin, 5 campden tablets, 10 tsp of tartaric acid, 2.5 tsp of pectic enzyme,1 pound of dried apricots, 10 cans of young coconut juice, 3 100 oz cans of Dole unsweetened crushed pineapple, 1 lemon peeled and pitted, 1 lime peeled and pitted and I used Red Star Premier Cuvee. SG-1.110, PH 3.3 and acid .65. fermented to .996. Used three straining bags for the fruit, 1 vanilla bean. The fresh pineapples were frozen; allowed to thaw for 12 hours (overnight) in primary added 12 liters of near boiling water and the sugar and stirred well to dissolve the sugar- let rest 12 hours add the chemicals except the pectic enzyme stir and let rest; add pectic and pitch yeast when temperature near 70 degrees F. This worked out to be a delicious mighty powerful wine. Note use only the young coconut juice the coconut milk or cream oils will not ferment and will go rancid. Worked for me DAW Cheers, have a good one.

[Mamgiowl]

Thanks. I might just give that a go

[StockeyDAW]

Give it a try great flavour and body. The next time I make it I will try to get some kind of a crusher for the fresh Pineapples. Even after being frozen they are difficult to crush with a masher; but still the yeast just loves the natural sugars of the pineapple and attacks and breaks it down well. Thank you for your reply...

DAW