Pineapple Juice Wine

• 2 pts pineapple juice
• 2-1/2 lbs granulated sugar
• 6 pts water
• 1 tsp acid blend
• 1/2 tsp pectic enzyme
• 1/4 tsp tannin
• 1 tsp yeast nutrient
• 1 pkt Chablis wine yeast

Dissolve sugar in water. Add remaining ingredients except yeast, stirring well. Cover primary and set aside 12 hours. Add activated yeast and ferment 7-10 days, stirring daily. When specific gravity falls to 1.010, rack into secondary and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form over 30-day period. Stabilize and sweeten to taste if desired. Wait 10 days and, if stable, rack into bottles. May taste after 6 months. [Recipe adapted from Leo Zanelli’s Home Winemaking from A to Z ]