The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug–or give the pineapple the sniff test. The flavor–and ultimately the bouquet of your wine–will be reflected in the aroma of the pineapple, you use
:
4 pound ripe pineapple
1 tablespoon light brown sugar
4 ounces golden raisins, chopped
2 pound orange blosssom honey
12 ounces orange juice concentrate
1 Lemon - Juice of
1 teaspoon orange zest
1/4 teaspoon tannin
1 teaspoon yeast nutrient
1 teaspoon pectic enzyme
1 Campden tablet (optional)
1 Package wine yeast
:
Chop and core the pineapple, and transfer to a 2 gallon plastic bucket. Add the sugar and raisins, and set aside.
In a medium saucepan, mix the honey in 1/2 gallon of water and bring to a boil. Skim off foam. When no more foam rises to the top, pour the honey-water mixture over the pineapple mixture. Add the orange juice, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme and Campden tablet. Let stand for 24 hours.
:
Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour th eliquid into an airlocked fermentation vessel and let ferment for 1 month. Rack again and let ferment for two months. Rack again. When fermentation is complete bottle.
Wait at least six months before sampling.