Pineapple Wine

Recipe file created October 6, 2005.
Weigh your pineapples in the store and allow for about 1/2 pound of waste per pineapple.


The best wines are made from scratch.
  • 3 pounds fresh pineapple
  • 1 campden tablet
  • 4 cups white sugar
  • 1 teaspoon nutrients
  • 1/4 teaspoon tannin
  • 1 package yeast
  • water
  • Remove top from pineapple. Cut off peel. Quarter pineapple lengthwise and cut out core. Chop into small pieces and put into primary fermentor. Mash and squeeze some juice out of the fruit. Add 12 cups of water and all other ingredients EXCEPT yeast. Let sit overnight.

    Specific Gravity should be between 1.090 and 1.095. Add yeast. Stir daily, pressing pulp lightly with spoon to aid extraction for 3 to 5 days, until frothing ceases.

    Strain the wine without squeezing more juice out, and place it in the secondary fermentor. Attach air lock.

    For a dry wine, rack in six weeks, then every three months for one year. Bottle.

    For a sweet wine, rack at six weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

    Bottle the wine when it is 6 to 12 months old, when you are sure it is stable. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.

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