Making Pineapple Wine | One gallon simple recipe start to finish - with a tasting!

on this episode of doing the most we're making Jack Keller's pineapple wine [Music] this pineapple wine video is part of our series on Jack Keller's home wine making book and we're making 12 wines from that book big shout out goes to Jack Keller for being just the OG of Home wine making and having published the book and also having published his blog for over a decade with all of his home wine making secrets we really miss you jack also a big shout out to Homebrew Ohio they sponsored this series by providing some of the gear and equipment for us to make Jack's wines thanks to Homebrew Ohio and there are links in the description to where you can pick up any of the gear or equipment you see in this video that you may need for your home brewing Arsenal I have made pineapple wine I have made depace I've made pineapple Mead I have brewed pineapple kind of Any Which Way and so I'm really excited to see how this very Bare Bones pineapple recipe turns out especially because it uses canned pineapple which I thought was very weird when I first saw it one of the advantages of that is it's pineapple with the juice and when you go to transfer it to secondary you actually get pretty close to a one gallon volume in secondary whereas with a lot of Jack's wine recipes you don't you end up with maybe a half a gallon or two-thirds of a gallon because of the fruit load and so on this recipe unlike others in this series I would definitely recommend to brew it exactly by the book as Jack recommends this made like eight or nine bottles of wine and as you can see it's beautifully crystal clear so let's take a look at the ingredients list for this wine the ingredients for Jack Keller's pineapple wine are two 20 ounce cans of Dole crushed pineapple in 100 pineapple juice one can or 12 ounces of 100 white grape juice concentrate one pound and four ounces of sugar and water to make one gallon we will also be using one teaspoon of pectic enzyme eight grams of tartaric acid one teaspoon of yeast nutrient and Alvin's ec118 yeast one thing to note it recommends that little amount of tartaric acid and there are kind of some instructions around balancing with that acid we went ahead and just threw it all in and that way we know exactly how it impacts the wine and so we'll see when we get to testing what I think about the acid balance on that and we'll have some notes about what we might do differently next time but first let's take a look at how this wine is made [Music] thank you as with most Jack Keller wines We Begin by heating up some water here I'm putting in one quart of water and we're just gonna bring it to a boil make sure to get everything sanitized before we get started including sanitizing our cans of pineapple we want to make sure nothing from the can gets into our Brew then we'll get those opened up and we're gonna pour all the contents through a muslin straining bag so the fruit pulp will get caught in the straining bag and all the juice will just filter right on through this way we don't have a bunch of fruit floating around in here and we can easily pull out the fruit before fermentation finishes once everything's in there we'll get it tied off and leave that in the bottom and then we're going to add our tartaric acid and our yeast nutrient here we're using diamonium phosphate for our yeast nutrient and then we're going to toss in our white grape juice concentrate now at this time the supply chain didn't afford me any white grape juice concentrate in cans so I had to make my own by reducing down some white grape juice very slowly until I had it to about 30 of its original volume then I bottled it up and used it for these Jack color videos where needed so that cold concentrate goes right on top of that and then we're going to mix our water and our sugar together to get the sugar perfectly dissolved very carefully we will add that hot water to our sugar then we'll give that a quick stir stir stir until all the sugar is dissolved and then the sugar will get poured on top of our pineapples and then we'll just top up with water until we get to about one gallon so once that's down quite a bit closer to room temperature we're going to add our pectic enzyme we don't want to add the pectic enzyme too hot and denature it and then we're also going to add our yeast and the yeast just goes in dry right on top then we'll cover that with a lid and let it ferment until it gets to 1.020 on the hydrometer [Music] when that does get to 1.020 we're going to remove the fruit so that just involves gloving up and removing the fruit bag making sure to press out all the remaining wine that's in that bag before you discard it to your compost heap then we'll seal it up and let it finish fermentation once fermentation is done we'll get it transferred off into a clean and sanitized Carboy and in this case I'm going to cold crash it so I just put it in my wine fridge and left it for a week or two once that had cleared up we got it into bottles [Music] all right now you've seen how it's made let's see how it tastes one cool thing about this wine is I was looking at the recipe earlier and it recommends drinking it at 11 months and wouldn't you know we are 11 months from the time that this was brewed so we are tasting this right on time that is a nice Like Straw almost Amber but more in that like straw kind of gold and it smells like pineapple it smells like fermented pineapple it's a little buttery on the nose like in a way that you might could convince me that there was some male lactic fermentation in here though I doubt there was but it is buttery interesting [Music] it a little bit smells like a pina colada and I know there shouldn't be like a coconutty note in there but it's very tropical now that said it is kind of a one note it a little bit smells like you're back in the 90s they had those tropical scented like like sunscreens or like tanning oils it smells a little bit like that okay let's get in there [Music] dry so good time to point out we're tasting all of Jack's recipes bone dry because I didn't want to back sweeten any of them because I wanted kind of a consistent standard by which we're measuring how we feel about Jack Keller's lines and in some of these particularly pineapple where you expect a sweetness going in for that first drink and having it hit really dry can be kind of shocking but I think it's important to taste all of these dry so that way we can have an understanding of what it's like before being balanced with any sweetness [Music] there's no butteriness in the flavor profile there's a little bit of a smoothness though that kind of hits at the back of the tongue it's all pineapple but it's not like a big juicy fresh pineapple it definitely has that kind of tepache fermented pineapple flavor it's sharp and the acid I actually think the acid is Kind of Perfect on it but I would want this sweeter if I was going to be bottling this to share or serve with folks because I think just a little bit of sweetness would help balance out the acidity it's interesting it's not like my favorite thing that I've made from Jack's book so far but the pineapple really does cut through I think there are some interesting fundamentals we can learn from using the canned pineapple and I don't know that I would necessarily argue it's the perfect ingredient for a wine I would probably still stick to Fresh but over ripe pineapple fruit not the canned stuff but you could convince me that some canned pineapple in secondary on some kind of tropical themed beer could be kind of nice maybe an IPA or something where you do a little canned pineapple and secondary because it is it's punchy and fruity and it's got some Zing to it that I don't hate but I don't think that I would pour a glass of this and just like have it with dinner you know sit down with some pineapple wine and the eggplant Parmesan or something it's definitely better than the sweet potato wine you should check that video out I don't dislike it I don't love it I think I would stick to fresh pineapple but I do like the acid balance on it I like that it's nice and tart and just a little bit puckery it reminds me of like a vino Verde where the grapes are pressed kind of young and the wine is drunk kind of young and so it's just a very verdant and green kind of flavor you get that in this wine but I probably wouldn't make it again I'm curious have you made pineapple wine if so what are your tips and tricks drop a comment and let me know and if you enjoyed this video in this series I hope you'll subscribe if you haven't subscribed to the channel already and of course you can follow us on Instagram join our Discord community and become part of the doing the most family until next time thanks Jack happy brewing and cheers thank you foreign

Channel: Doin' the Most Brewing

Views: 26,707

Keywords: home brew, homebrewing, dointhemost, how to make wine, make wine at home, how to make your first wine, wine making, make wine easy, make wine fast, ingredients for wine, grocery store wine, pineapple wine recipe, how to make wine easy, how to make hard wine, hard wine at home, pineapple wine, wine recipe, pineappleb wine recipe, jack keller, pineapple mead, fermented pineapple, simple wine, easy wine, townsend, wine from pineapples

Id: CvuQHdRVlKg

Length: 11min 18sec (678 seconds)

Published: Fri Dec 02 2022