Pineapple wine first taste was yuck ..

Ok... I pulled out the pineapple must that had been fermenting for 7 days.. its specific gravity was 1.025 today when i checked it ,its almost ready for the secondary.. so i tasted it and it was pretty intense.. it tasted like alcohol... but not much else... no sweetness at all... What should I do?
any input would be greatly appreciated !

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DGreene avatar
8 years ago #2
DGreene
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Tom at 7 days the primary fermentation usually done, tho in your case if could probably go for a day more. 1.15 - 1.10 is a good time to rack into the secondary. New wine always is going to taste pretty strange. The sweetness issue probably is not an issue at all. Yeast naturally consumes the sugar and converts it into alcohol and carbon dioxide. This can take a while to finish depending on how much sugar you started with. DO you happen to have the reading you took when you started it?
I have had fruit wines ferment for as long as 4 weeks. Usually I will rack after its in the secondary if I see a bunch of lees at the bottom and I still have an active but slow ferment after about 3 just to be safe. I never try to stop the fermentation to achieve sweetness as every time I did try it I got different results. You can always sweeten it back once it's done, and sometimes like in the case of a batch of strawberry I did last year you may find the wine is fantastic dry and leave it alone.

OzWino avatar
8 years ago #3
OzWino
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I have to reiterate what I have previously mentioned about pineapple, it is really not a great fruit to use for winemaking. You will pretty much always find it tastes like alcohol because it is a simple fruit with a simple aromatic profile. It can be reasonable when blended with a few other fruits, but by itself normally a very basic one glass wine.

Obviously though, wait and see if you enjoy the wine. If you do then great.

If you want it sweet, then do some bench trials at different addition rates to see which you prefer before adding to the whole batch. But for your next batch, if you want a sweet wine, halt the fermentation (first with low temperature, then PMS) when it is at the desired sweetness for your tastes. You will get a much more natural sweetness... less of that obvious cloying/sugary sweetness you will find in wines sweetened after fermentation.

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SafariTom avatar
8 years ago #4
SafariTom
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Thanks for the info .. Its much appreciated... So when the fermentation stops in the secondary , How much pms should I use to stop fermentation before adding the sweetner, Can i use a frozen pineapple concentrate for this sweetening? Thanks Again !

OzWino avatar
8 years ago #5
OzWino
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SafariTom wrote:

So when the fermentation stops in the secondary, How much pms should I use to stop fermentation before adding the sweetner,

I am a little confused about this question. When the fermentation stops, your reason for adding PMS isn't to stop fermentation... since it has already stopped. You would be adding it to protect the wine from microbiogical spoilage and to a degree as an antioxidant. I would be adding PMS at a rate of 100ppm which will approximate to 50ppm total SO2 and depending on pH will provide you with sufficient free SO2 to provide protection (lets say between 20-30ppm).

If you want the wine sweet then when it reaches your desired sweetness, chill the fermentation down as quickly as you can (to below 8 degrees celcius... ideally 2-3C), before adding your PMS. This will slow the yeast activity and reduce the amount of free SO2 they consume before dying.

Can i use a frozen pineapple concentrate for this sweetening?

Yes you could do this. Some commercial sweet wines are made in this way, using grape juice (mostly in Germany though).

Just do your bench trial first to make sure you get your addition rate correct.

Hope I have helped a little

SafariTom avatar
8 years ago #6
SafariTom
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Let me clarify , when the fermentation stops its because it has consumed all the sugar given the conditions were favorable, therefore if i didnt add PMS, the added sugar or sweetener would restart fermentaion within the secondary. Does this make sense? I dont want to add sweetner only to have it converted to alcohol..

OzWino avatar
8 years ago #7
OzWino
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You will need to add the PMS following completion of fermentation - before you add any fermentables such as sugar or juice. About 100ppm PMS will do the job

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5 years ago #8
Gundz
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Hi guys, I have been making fantastic pineapple wine for years which tastes really good. I have had many people comment on how good it is. I tend to use sultanas in my initial mix along with the pineapples before fermentation which makes a big difference. Have a go with my pineapple wine recipe and wine making process and let me know how you get on: http://www.howdoyoumakewine.co.uk/index.php/wine-recipes/pineapple-wine-recipe

bernardsmith avatar
5 years ago #9
bernardsmith
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SafariTom, I have never made pineapple wine but you ask what you should do and most of the replies have been about adding sugar to backsweeten the wine. I guess my first question would be how much pineapple you used and whether you diluted the juice with water or you were using only juice from the fruit itself. Your post does not make this clear.
I don't know how 'complex' the flavor of pineapple might be when pineapple is the primary flavor of a wine (surely not less interesting than strawberry?) but I would guess that you need to use about 6 or 7 lbs of fruit per gallon of wine to obtain anything like adequate flavor from the fruit.

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2 years ago #10
TheWineBrewer
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Hey I got a great video showing how to make pineapple wine here: https://www.youtube.com/watch?v=f4_gFK3uHJA
And another great video showing how to make pineapple skin wine here: https://www.youtube.com/watch?v=QYjooyM-_qI

Eric C avatar
2 years ago #11
Eric C
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Hey winebrewer I might just give pineapple another crack thanks for the posting.I made pineapple wine once(long time ago) and it smelled like ammonia(or less politely cat pee)but have used it a lot as a secondary flavoring and it is awesome with my blueberry and cherry wines.Anyway I've been in a rut making the same 3 wines because of comfortabiliy and I'm gonna try the recipe hoping to add versatility to my cellar.I'm starting this weekend and will let you know how it goes.

bob1 avatar
2 years ago #12
bob1
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it seems ok I like his strainer.

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1 year ago #13
vino
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mix some sweetened pure coco juice. It will taste great

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