Make Wine at Home: Pineapple wine recipe
1 litre/1 quart pineapple juice
500g/1 lb 14-oz concentrated white grape juice
1 teaspoon pectolytic enzyme
1 kg/2 lb 2 oz white sugar
2.25 litres/4 pints cold water
Tokay yeast and nutrient
1 Empty the can or carton of pineapple juice into a sterilized fermentation jar, together with half a can of concentrated grape juice suitable Tor a dry white wine. Add the water, pectic enzyme, yeast and nutrient. Shake the jar well to mix up the contents. Fit an airlock and ferment for five days.
2 Remove some of the must. Stir in half the sugar and return it to the jar. Replace the airlock and continue the fermentation.
3 After seven days repeat this process with half the remaining sugar and seven days later with the remaining portion of sugar.
4 When fermentation finishes and the wine begins to clear, siphon it into a sterilized storage jar. Add one Campden tablet and top up with vodka, while wine or cold boiled water.
5 Rack again when the wine is bright. Bottle and keep for one year. Serve cold as a dry aperitif.