Canned Pineapple Wine
- 2 16-oz cans crushed pineapple
- 2 lbs granulated sugar
- 1 11.5 oz can Welch’s 100% White Grape Juice frozen concentrate
- 7 pts water
- 1 tsp acid blend
- 1 crushed Campden tablet
- 1/2 tsp pectic enzyme
- 1/4 tsp tannin
- 1 tsp yeast nutrient
- 1 pkt Champagne wine yeast
Drain juice from fruit and add juice to water. Stir sugar into water until dissolved. Pour pineapple into nylon straining bag and tie closed. Put bag in primary and add all ingredients except pectic enzyme and yeast. Stir well, cover primary, and set aside for 12 hours. Add pectic enzyme, recover and set aside another 12 hours. Add activated yeast and ferment 5 days, stirring daily. Remove nylon straining bag and allow to drip drain without squeezing. Discard pulp and continue fermenting until specific gravity falls to 1.025. Rack into secondary and fit airlock. Rack, top up and refit airlock every 60 days for 6 months. Stabilize and sweeten to taste if desired. Wait 10 days and, if stable, rack into bottles. May taste after 6 months. [Recipe adapted from Terry Garey’s The Joy of Home Winemaking ]