Homemade PINEAPPLE WINE with 11.7% of ALCOHOL
Today I remake the Pineapple Wine using the yeasts for Prosecco wine: amzn.to/3Dg6XWo so as to obtain a nice sparkling wine with an alcohol content of 11.7%
You will need:
Pineapple 3 kg
Sugar 1 kg
Water 4 liters
Lime 2
1 cup of tea
1/2 tsp yeast
Don't forget to share your experience by leaving a comment 👍🏼
Here, on my website 😬 you will find some written recipes: www.cuoredicioccolato.it
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I watched his video twice and wrote down his instructions and also converted to USA measurements for when I make it. Figured I'd share :) Also, great Video!! Pineapple Wine Recipe: Pineapple - 6.61 lbs (about 3 pineapples) Sugar - 2.20 lbs Water - 1.05 gallons Limes - 2 1 cup of tea ½ tsp yeast Remove top and bottom of pineapple, cut in chunks Add everything except the sugar and yeast into pot and bring to a boil. Once at a boil, turn off heat and stir in sugar. Once at room temp pour everything into container and add yeast, stir, and cover. Shake daily for 4 days, then drain liquid from the fruit For sparkling wine: After 7 days, bottle and add 10g (2 tsp) of sugar per 1 liter (0.26 gallon) of water. After 2 weeks wine is ready to drink.
Thanks 👍🏼
@@Spectacular-cuoredicioccolato Oh! No problem! I figured since measurements are different in different countries it will help more people with your great recipe! I made this measurement conversion for myself for when I make it so figured I'd share. I looked up avg size of pineapples, it said most are 2 pounds average, so i assume 3 would be good. How many did you use?
Yes 👍🏼 3 pineapples 🍍 Thanks again
Thank you so much.
Mine came out a bit under ABV, came out to an initial 7.5% OG. Now I’m on my 5th day and it seems that fermentation is almost done. Not sure what I did wrong
9:54 that circular hand wave 😂 I love it. I’m doing that next time I make dinner.
😂👍🏼🥳 bravo
It’s the Italian wind up to the 👌 signal
🤪
That circular hand wave is so funny specially that it's so common in meddle East .
Yeah lol giving this video a like just for the hand wave hahaha
The recipe works with variations on different fruits. I live in Congo, Africa. Many years ago we made such wine for own pleasure using mangos, ordinary yeast and sugar which fermented two weeks. We also used bananas on another occasion. We just lacked an instrument to measure the degree of alcohol.
Thanks for sharing your experience 👍🏼 me too I have done it with mango , banana, ginger, ….
We make pineapple vino/liqueur in México.
@@Spectacular-cuoredicioccolatoyes 💚
Spectacular 🍍👍🏼🍾
@christianmpassi3450 hi, so you mean those your drink were good and you were happy with them? I'm in Italy but i like to ferment and sometimes I buy palm wine from the Africa minimarkets :) but i want to make something sweeter myself, with your method (similar to east european rye bread beer "kvass", our friend here cuoredicioccolato made a good video on how to make kvass as well). Cheers!
I’m from Scotland and I could listen to this guy talk all day…..his accents is gorgeous!
😂 thanks for your support
🤪
I'll make a guess, Italy?
🙃 exactly 👍🏼
So is (prbbly) yours.
I made this and tonight was our first tasting. It is dry and crisp, and not that bad. Something interesting, I made a total of 6 bottles. So far we have opened 2 of them, and each one taste noticeably different. One had the slight taste at the end of pineapple, the other had a noticeable taste of the lime's rind. I've read people asking about the small bottles. I used 16 ounce swing top beer bottles with flip-top airtight lids and 5 grams of sugar per bottle. I had no problems with them. However, I will say, when I opened the first bottle and it "popped", it made me jump back and laugh. I did not lose any of the product. Thank you for the great video, I enjoyed making my first sparkling wine, it was a cool experience.
Thanks Robert 👍🏼 for sharing your experience and advice 🥳 Please share the video too with friends and family
There's nothing compares to the sound of a fizzy pop of a bottle being opened😁✌️
😂 yes 🍾 spectacular 🥳
How do you get it carbonated???
@@journeytrials the sugar added into each bottle when bottling the wine will start it fermenting again. This secondary fermentation creates the carbonation. (Just like the initial fermentation in the big container) The added sugar at the bottling step is where the 0.5% increase in alcohol content comes from when he was doing his calculations. I hope this helped answer your question
I love that variety of Pineapple! The skin is so prickly but the flavour is delicious, never sour. I bet it makes great wine!
Thanks Luke for your description of this variety of pineapple 🍍🥳🍾
I knew it you have redone the video. Making wines out of surplus fruits was the most rewarding learnings i found in KZhead during the pandemic . Thanks to you. Kudos from the Philippines.
Thanks 🤗
I love this guy. Explanation for why he is redoing the video is so humble. Sincerely a kind hearted, good person!
Thanks ☺️ for your support 🤗 please share the videos that you like 👍🏼
In Mexico they make a fermented drink from pineapple peal and is named Tepache.
Thanks for the idea 😉 strong alcohol or low alcohol?
@@Spectacular-cuoredicioccolato low alcohol. No yeast is used.
Ok 👍🏼 thanks 🙂
@@thazes why don't use yeast?
In Mejico they make a fermented drink that is also made with other fruits. It's called Pulque.
OMG! You are definitely the best. Your videos are so honest, and your explanation is simple and easy. I have been researching / watching various wine making videos over the past 20 years, but I still have to find somebody better than you. I have been making wine now and it's turns out so good with great alcoholic %age - thanks to your tips and the knowledge you have imparted to so many of us. God bless you Bro, please continue the good work and I hope that I can see / meet you some day. Cheers mate 🍷 🍷 🥂 🍷
Thanks buddy 👍🏼 for this spectacular comment ☺️
@@Spectacular-cuoredicioccolato my comment is true. You are taking so much trouble in creating and explaining well in all your videos.
Thanks again ☺️👍🏼🤩
Looks delicious! Thanks for the recipe.
Welcome 🍍
Hello chef, I must say I've used the previous recipe and it is perfect, The second time around I distilled it MAN that was nice, Ciao ciao
Distilled 🤩 spectacular 🍍🥃
@@Spectacular-cuoredicioccolato like Grappa, And it came off the spout at 85% thanks to your recipe,🤞
Many, many, many thanks from the Island of Trinidad in Trinidad and Tobago, I am actually on the second day of fermenting what I hope will be a nice end SPECTACULAR Pineapple wine using your recipe. First time doing any sort of wine, but you have inspired and trigger my curiosity in this, so here I go. Thanks again Mr. Andrea for all of your videos!
Thanks Erich 🙂 keep us updated
Any updates from your experiment?.. 🤔
How was it? Was it sweet?
Pineapple wine sounds great! I make a very good Pineapple sack mead, but I start with pineapple juice and honey and end with frozen pineapple and honey. The last one was21.945% ABV. I used pectic enzyme in primary, and cold crashed prior to degassing and bottling and it was crystal clear!
Thanks for the advice 👍🏼🍍
22% ?!
@@warlockpaladin2261 Absolutely brother. You have to step feed (can't add all sugars at once), though I only add honey twice. And of course, you have to use an 18% alcohol tolerance yeast. Then, if you give your yeast a good environment and add proper amount of nutrients and degas gently (swirling) through the process your yeast will mutate and tend to go above the stated 18% limit.
Very interesting 👍🏼🙂 thanks
@@warlockpaladin2261 Yeah ec1118 yeast + proper nutrition + higher temperature + step feeding + degassing can easily hit 22%. Might take a bit longer but it’s possible to do consistently. I saw someone make a mead that hit 24% although it was a chore to get it there. One thing though is that the yeast will be stressed more than usual so it may create some off-flavours which can take a few months to go away.
Love the way he describes everything and the hand gesture to describe the wine taste is absolutely spectacular! 😄 subscribed!
😂👍🏼 thanks ☺️ please share the videos with friends and family
Absolutely, brother. Keep up the great work 🙏👏👏👏
🥳👍🏼🤩🤪
I need to add regarding your conical fermenter, you will always get the settled yeast when you first open the fermenter (that one that broke while you used it, The way you are doing it at the end with the bucket \ pail the sediment of yeast is much more controlled as it settles below the tap and won't mix onto the bottles when you decant it into glass bottles! Just a heads-up Ciao a tutti
You can just siphon off the wine leaving behind the sediment. No need to buy expensive equipment for homebrew. Just a large glass container is enough.
Ok 👍🏼 thanks 🙃
Thanks for the advice 👍🏼
@@Spectacular-cuoredicioccolato you are welcome, I made the same mistake, So now I can advise the chef and I know from previous videos you use correct equipment already
Grazie amico 🙂
Thank you so much, just finished my first batch of 10 liters following your recipe. I decided to carbonate half of it, and drink the other half as normal wine (couldnt wait another 2 weeks to taste it 😅). Its indeed spectacular 😁
Spectacular 🥳👍🏼🍷 thanks Tim for sharing your experience 🤪 please share the video with friends
Thank you.God bless❤😀
Thanks 🥳
So for the non carbonated you just wait the 7 days and bottle then good to go from there? Basically everything here minus the added sugar per bottle and additional two weeks? I’m new to this but this looks amazing but not a fan of sparkling
Yes 👍🏼 after the end of the fermentation you can drink it directly
It was really nice watching you make this wine. I will definitely give this a try. Thank you for sharing this video. 😊
Thanks ☺️ keep us updated 👍🏼
Oh man, I just stumbled upon this video from KZhead suggestions, and I'm so happy I did. Subscriber for life
🥳 thanks for your support 🤩
Thank you for the recipe! This was my first attempt at making sparkling wine. My batch required a few extra days to complete fermentation before I bottled it since the colder weather here likely slowed the process. It initially had a very strong yeast smell (I used commercial sparkling wine yeast) before bottling, but after two weeks in the bottle, the smell cleared up and there was a lot of fizziness.
Spectacular 👍🏼 thanks for sharing your experience 🥳🍾
Can i keg rhis instead of putting sugar in the bottle ?
Have made white wine from pineapple myself. It turned out to be the best white wine I have ever made. Only used pineapple and raisins. 1 part raisins to 3 parts pineapple. But I let it get a little too strong before I stopped the fermentation. Measured almost 19% on the finished wine.
Spectacular 🥳 19% is a lot 🤪 drink it with moderation 😉👍🏼
Great dude 😉, send me the recipe pleeeeeees 💋
How long did you ferment for
Was there any sugar at all
@@karenwilliams3367 3 kilo of sugar. on 18 liter of water and 6 kilo of pineapples.
Love your videos. Very precise and informative. Thank You Maestro
Grazie 🤩 please share the videos
Just made this, it’s amazing. Like legit amazing. Tastes amazing, easy to make, I only made 2 litres for the first time but there will be a lot more to follow!
Spectacular 🥳👍🏼😂 thanks for sharing your experience
Andre, my wife and I just spent a month in Sicily and we had the best food! One recipe that is not even considered here in the US but which i want to make for my friends is Pistachio Pizza. I have looked around the internet and cannot find any examples so I think this would be a great topic for an upcoming episode. If you make it, i will be sure to try it out and post the feedback. I have tried a bunch of your recipes and love to share them with friends and family.
Do you have a picture? Send me some pictures on instagram 😉 we have so many different kind
I had an amazing pistachio pizza in flagstaff
I should make it one 🤪 but first I need to fix my oven 😉
YES
I typed pistachio pizza into KZhead and several recipes came up. Check those out too.
Great video, thank you for updating the recipe. Seeing this today inspired me to make a batch for myself, just finished boiling it and I'm waiting to add the yeast now. cant wait to try it
Spectacular 😉👍🏼🍍 John keep us updated
@@Spectacular-cuoredicioccolato It just finished its second fermentation and is going to bottles, I have 12 nice 750ml grolsch bottles im about to rack it into with 7.5g sugar each to carbonate. cant wait, thanks again!
🥳🍾🤪
@@Spectacular-cuoredicioccolato It is done, I'm sipping a glass right now and its -spectacular-. very fresh and light, nice carbonation. It's a lot like prosecco, with a nice hint of pineapple. Love it, thank you, and I look forward to more homebrew recipes.
Spectacular 🥳🍾 thanks for sharing your experience. Enjoy it and drink with moderation 🤪
Looks delicious! Thank you for sharing.
Thanks 🥳🍹
I can't wait to try making it myself... Cheers!
😉🍍👍🏼 keep us updated 🍾
Hello Chef. Thanks for the amazing videos. My question is: For the sparkling wine part(last 2 weeks) do you keep the bottles closed throughout the 2 weeks or do you open them daily to "burp"/release the air? Thank you Richard South Africa
Ciao Richard Keep close until you drink it 👍🏼 wait at least 2 weeks
Ya😂
I am going to make this. If you are looking for ideas, I just made a Polish Mead called Trojniak, or Triple. Has a butt-ton of honey in it. It is supposed to age for 5-100 years. The one I just made is around 16% abv cause I didn't plan it correctly.
This sounds interesting.
Thanks for the idea 👍🏼 I should try 😉
Just found your channel, love it and I am going to make this wine ❤️
Thanks for watching and sharing the video Keep us updated with the wine 🍷
I'm tempted to try it. I got some pineapples lying around. Thanks for the recipe, mate! Belíssimo!
Try and let us know 😉👍🏼
That looked delicious. I love pineapple with gorgonzola or bleu cheese. I bet that wine would pair well with that cheese. Thanks Andrea ☺
😉👍🏼🍍 good idea
What do you mean?
@@Spectacular-cuoredicioccolato That comment from Lisa N was not from me. I got the same message as a reply to my comment on pairing your wine with Gorgonzola cheese. Now I got your question too. That person's comment doesn't show up here under comments. I don't know why this happens. It's crazy, pazzesco. It does not belong on You Tube on your spectacular channel. Ciao Andrea.
Yes 👍🏼 I can not read it too anymore
@@Spectacular-cuoredicioccolato Good! 👍👍Same here 🙈Ciao my friend.
I live in the pineapple region of the USA so this is perfect for me! I think it will clear up a lot more if aged for several months.
Keep us updated 👍🏼🍾 Yes 🙂 after 1 month is more clear
Or you can use bentonite for a faster result. and it's organic since it's a natural form of clay
👍🏼 never tried 🙂 maybe I will in the future
@@Spectacular-cuoredicioccolato If you do make sure the fermentation process is completely over before adding in the bentonite, or else the yeast will keep fermenting preventing the bentonite doing it's job.
Ok 👍🏼 thanks
I will need to try to make this wine, looks refreshing.
Yes 👍🏼 very sparkling ✨
Thank you! looking forward to seeing the vinegar recipe!
Thanks ☺️
Same. I cannot wait. But probably have to.
😉👍🏼
In southern part of india, people make wine like this. Porcelain jar is covered using cloth towel and lid is loosely placed in it. 👍
We also make pineapple wine here in Northeast using the same method...but we usually use clay pots or aluminium pots..for the lid we use cloth or plastic bags🇮🇳❤️
Like I have done at the beginning 😉🍾
@@rickyhanayamafanai8559 dont use aluminium or any metallic container. Glass is the safest bet. Though stones and earthenware is most commonly used from ancient times. Plastic in india is questionable. So use particularly food safe plastic.
@@Spectacular-cuoredicioccolato Yeah. Simple but effective. Yeasts need some oxygen to multiply. If oxygen is properly controlled then we get good fermentation from the beginning. Also cloth/towel can keep bugs and flies away. Wrap it like the arabs.🤣🙏
Thanks for sharing your experience 🍍🙂🍾
That pineapple wine looks absolutely delightful
Thanks 🥳
Thanks for the video :) So do you have to use fresh fruit, or can you use the frozen concentrates?
You can use frozen fruit too but I don’t know about concentrates fruit
Great video, definitely gona try this mate
Keep us updated 👍🏼🍾
I bought one of those conical fermenters a couple of years ago to try out. It was very good when it came to cleaning and fermentation and the yeast gathering at the end. Unfortunately, the problems always started and ended with that ball valve. It was hard to get a good seal in place and if some part got stuck, you're sunk. I think it was a great idea, but poorly executed. Stainless steel would probably be better.
Yes 👍🏼 in stainless steel at least is more strong
I didn’t distil it as many times as you did or add yeast so I called it more of a beer but it’s amazing what sugar can do to fruit. I also tried with mangoes and passion fruits. Pineapple and passion fruit was the most successful. Would love to try your method if I can find the equipment and yeast here in Kenya.
I should try passion fruit too 👍🏼
mlevi mwenzangu
😬 sorry I don’t understand
@@Spectacular-cuoredicioccolato don't worry about it sir I was passing my regards to my fellow Kenyan enthusiasts. Will definitely be trying your recipe. Just curious whats the purpose of the tea?
Ok 👍🏼 The tea is for the tannins
The pips or pits are known to make methanol upon fermentation. When it is possible to remove them, it is better. When we do distillation, we remove the beginning of the juice that comes out of the still (to remove the methanol). But in a wine this is not possible, so remove the pits for more safety... I recommend you to make effervescent (this goes well with this type of fruit) There are guys who do this with cana sucre (a sparkling wine) on the French Caribbean islands, using the champenoise method, and it's super nice. At home, if you have bottles, you can use the Champagne method. Refermentation in the bottle, then the base of the bottle is frozen with the dead yeasts and the ice cap is disgorged. Before closing. (don't be mistaken about the amount of sugar otherwise the bottle will burst). In Italy you have the Martinotti method process, commonly used in Proseco or Lambrusco. Very effective, but this requires heavy equipment (pressurized tank) etc.
Thanks for the advice and the information 👍🏼🍾
Hi @RIRI-el6xm, what specifically are the "pips" or "pits"?
@@edgardriba7513 the stones and seeds of fruits, frequently causing reactions with methanol and/or sianidric acid. So you have to pit it. If you speak French I could be more precise in French because I know most of the technical terms in French, I studied eunology, vines, beer and distillery in France in Burgundy Vigniard School, therefore in French only. So I don't know all the terms in English, sorry
@@edgardriba7513 en.wikipedia.org/wiki/Drupe Typicly Seed of Chery are a probleme. Seed, pit, stone, pipes (same thing) diférant english word.
Looks delish! Thanks for uploading.
Thanks Pedro for watching and sharing the video 👍🏼
Thank you Andre your fan malik from Jordan
Thanks Malik 🍾
It's very easy to plant the pineapple top after using the fruit. Takes about two years to produce fruit again.
Yes. But depends on your location/climate
Just break the neck of the pineapple, remove few leaves from the bottom of the bunch. You can find the roots in it. Just plant it in the garden and enjoy the fruit afterwards.
If you’re in the tropics, why not?! I doubt the pineapples would survive the 4 seasons of the Northern and Southern Hemispheres. Coz if they did, then everyone would be growing pineapples. Or Bananas. Or Mangoes. And we in the tropics wouldve grown grapes a long time ago already
Pineapples only grow in the tropics
@@vermont741 Andrea and I are in Thailand so works for us
That looks amazing. I want to try making it.
You can do it 🥳 keep us updated 🍾
omg it looks so easy i might have to try!
Keep us updated 👍🏼
Thanks!
Thanks my friend for your spectacular support 🤗👍🏼🍾🤩
@@Spectacular-cuoredicioccolato No, thank you for making me smarter today.
From this answer and your help I can understand that you was more than smart already before my video 🤗 Thanks again
Simple and clever video. Will make this wine soon.
Bravo 👏🏼
Love your videos and instruction! Bravo! 😊
Grazie 🤩
Amazing looking ferment!
Thanks 🍾🥳
Thanks a lot for sharing your receipe. I made a batch of pineapple wine in the lab by extracting the pineapple juice and then fermenting. Natural pineapple juice has a sugar content of 18% - 20% and you need to add some sugar to get up to 23-24% to give you a wine with 11-12%. The product is a very clear wine at the end of fermentation. I will try adding the tea extract for extra tannins and the lime juice for additional tartness.
Spectacular 🥳🍾
I've maded 3 liters of wine after your recipe and his taste was very good and very sparkle. I will try next time to make 10 liters 😃😃😃😃
Spectacular 🥳 thanks for sharing your experience and the video with friends and family 🤩🍾
Thanks for the recipe, gonna try it myself.
😉👍🏼🍾 keep us updated
@@Spectacular-cuoredicioccolato i will do, Thank you!
@verdikulk6193 😉👍🏼
I have to try this one for myself it looks priceless
Yes 👍🏼 it’s really spectacular 🍾🥳
A mate of mine once had some *pineapple and SKUNK* wine. Very nice it was, too!
Thanks for sharing your experience 👍🏼
@cuoredicioccolato Very nice video, I will definitely try it. How / Why is a smashed grape a replacement for the yeast? Is it because the yeast already lives on it as in making your own pickled vegetables?
Exactly 👍🏼 the yeast is already on the grapes
Definitely gonna try this one.
Bravo 😉
Chef is awesome and a genius. He even answered my question on his Instagram! I really think you deserved a lot more subscribers on your channel. I've personally tried many of your recipes, and pretty much everything turn out to be SPECTACULAR! The only thing I haven't try is cheese and wine. I needs to try them soon! Thank you very much Chef and please keep up your great work!
Thanks for your support 😊 please share the videos 🙂 it will help a lot
Awesome Can’t wait to try it What about mango wine?
😉👍🏼 kzhead.info/sun/itCRn7h7jaGmaZs/bejne.html done🥳
This reminds me of how much winemaking equipment I have just sitting in the other room. I should clean it up and try making this.
Now you can use it 😉
Such an easy demo to follow! Thank you :) Wanted to ask, how long can you leave the finished wine in the bottles before they explode?
1 year
Here in Mexico this beverage Is called Tepache. Is very rawly fermented if you can call It that But a nice one Still. There Is also Tejuino / Tesguino which Is the same But from corn, AND pulque which is a ferment from the agave plant's juice, later makes up tequila and mezcales when distilled
Thanks for the information 👍🏼 I done the tepache 🍹 kzhead.info/sun/nbmaZreffZ6di2g/bejne.html
this is a great recipe, thanks for sharing
Thanks 🥳 please share the video with friends and family
Hi, thank you so much for the recipe. I've already prepared the first fermentation batch. I just had one doubt - once we transfer the wine to a bottle with 10g of sugar, do we keep the bottle in fridge for 2 weeks? Or should we keep it outside?
Outside for 2 weeks 👍🏼
Omg! Now I do wanna taste pineapple wine. It must be amazing.
😉👍🏼 now you can make it 🥳
I'm making this tomorrow, I'm so excited, I can't wait! 😁
Keep us updated 🥳🍾
@@Spectacular-cuoredicioccolato alright, this is my first wine ever I need some feedback! I think I took a little extra liberty and modified the recipe which wasn't a good idea. I sort of improvised. I added a whole bunch of red seedless grapes but the fermentation was really slow after 24 hours. so I added a pack of 8111 yeast (champaign) which kickstarted the culture violently😂 the primary fermentation went really well and they were bubbling for a solid 5 days, the 6th day the bubbling significantly slowed down so I assumed they consumed most of the pineapple and sugar... I then moved it to the secondary vessel and added half a cup of sugar dissolved in half a cup of hot water (cooled to room temp) then added slowly.... it started bubbling almost immediately but then within 12 hours it was completely stopped. I'm not sure why, so I moved it to bottles right away and put in fridge just in case it might go bad. I figured I'll take my chances. I'm drinking a little right now and it is very dry, slightly acidic and I can taste the alcohol pretty well (I don't have a gravity measure yet) but I'm speculating it's between 5% & 10% because I didn't add a lot of sugar. it has a slight yeasty smell but I assume that's because it's still very fresh and it should go away?... overall I'm really happy with my first brew ever, even though it came out more like sour beer than wine. it's surprisingly good (i love sour beer). the only thing I'm surprised about is the whole fermentation process took 6 days, I was anticipating/ hoping the secondary would last two weeks... but that's my fault for improvising too much haha. I have you to thank for inspiration! it's precisely how I want to make wine, traditional and simple. just how nature intended 😁👍🍍🍷
I take it back, there's definitely more than 10% alcohol 🥴
@MercifulArchitect 🍾 spectacular 🥳 bravo 👏🏼 the only way to learn is to practice 😉 Keep us updated with the next project
@MercifulArchitect 😂 please drink with moderation
Hello! Thanks for the video! Do you have to use the sugar? Or could you reduce the amount?
If you reduce the sugar you should reduce the water too
Long answer; You need sugar to made alcohol in one way or another. Yeast feeds on it, creating alcohol and CO2. Less sugar = less alcohol. Pineapple does have enough natural sugar to create some alcohol, but you will be missing out a lot of flavor and strength if you don't add any extra to prolong the fermentation process.
Thanks for your explanation 🥳👍🏼🍾
Thanks for the info. I need your help as I am stuck with a failed fermentation. I have made good wines before but this time I thought I would try making a Fortified Wine. The biggest mistake I made ( which I realized later ) was adding Brandy at the very start of fermentation. This has 'killed' the yeast I suppose. Its 10 days now and there's no fermentation. Initial gravity was 1.076 and today it's 1.056. Do I add the Yeast and yeast nutrients once again? I really need your advice / help. Thanks in advance.
Yes 👍🏼 you can try but if the alcohol content is too high for the yeast you should drink it like this 🙂 sorry
Amazing I love pineapples Will sure try this
Keep us updated 😉🍾🤪🍍
Hello, thanks for this recipe. I made it 1 year ago and stored some bottles, after some months like 8-9 stored and opened the bottles recently the wine taste so much better and sparkling like a champagne. It inspired me so much that I want to thank you for the good times learning this art. I'm from south america so pinneaples are suitable to make wines. have a question, it is necessary to cook the lemos with the peels or just adding the lime juice is ok? Also the peel of the pinneaple is needed? I made this recipe like 5 o 6 times but want to improve
Thanks for sharing your experience 🥳👍🏼🍾 Yes 👍🏼 follow the recipe better if you cook everything 😉
4:28 after racking in another fermenter, add some bentonite for clarification. Add also a diluted tablespoon of sugar to make sure the fermentation starts again, it'll produce CO2 which is heavier than air and so creates a protective layer on the top of your wort.
👍🏼 thanks, I will try to find it
Many 🍍 here! I will make this tomorrow. Thank you for your wonderful videos ♥
Thanks for watching and sharing your experience 👍🏼 How are the scuba diving spots near your garden bungalows ?
@@Spectacular-cuoredicioccolato there are many scuba diving in this area... Gili Trawangan Ect.. However.. The best scuba perhaps the world is Raja Ampat. Is similar to the Thailand coral reef national park ,but much bigger area with many small islands
Thanks for the information 🥳 I will a look online 🤩 thanks again
@@Spectacular-cuoredicioccolato Thank you! I made the wine... Now I drink the wine.. It's very good.
Spectacular 🥳 enjoy it 😉
Its been a minute with the wine video😅 As always SPECTUCULAR ! 👏🏼👏🏼
Thanks Paulvin 🥳🍍🤪🍾
Thanks a lot for this recipe. I am Kenyan and there is plenty of pineapples where i come from. I will definitely try this.!
Bravo 👏🏼 keep us updated . I been in Kenya meny years ago 🤩 beautiful country and people
What kit would you recommend to make small batches. I noticed kits with buckets but wanted to know if there is anything nicer but still more budget friendly
You can make it 😉 Mini fermentatore fatto in casa kzhead.info/sun/ab2GocaooYSMiJs/bejne.html
Thats the first video I've ever seen of u and I can honestly say, sono innamorata
😂👍🏼 thanks 🥳🤩🤪
hey great video ive started it a couple days ago. after i remove the fruit do i still have to shake it everyday or better not?
After better not
Very nice, thank you for sharing this recipe. Regards from Australia.
Thanks ☺️ please share the video with your friends in Australia 🥳
I cant wait to make wine using this method
Keep us updated 😉
Great updated video Andrea, I'm going to give that a try when I get back from my visit back to home in Australia. As you know Pineapples are available everywhere, in my street they grow them so I have access to as many as I need and very reasonably priced. Looks easy enough and all I need is a designated Plastic Fermenter, I have plenty of Airlocks and Hollow Silicone Corks have quite a few large Plastic Jars but I have used them for fermenting Hot Chilli Sauce and the taste will be in the plastic so I'll get a few bigger ones. I use Vinegar in my Airlocks when making the Fermented Hot Chilli Sauce but I will use Grappa or Thai White Spirit for making Wine just in case there is an accident. I also love Pineapple Vinegar, I buy it whenever I see it as it's not available everywhere here in Phuket. Are you back in Thailand?
Yes 👍🏼 I am back in Thailand. I am doing pineapple vinegar 😉🍍 you can make it too. I never done fermented hot chili 🌶️😉 do you want to share your recipe? Keep us updated
@@Spectacular-cuoredicioccolato Hi Andrea, glad to see you are back in the land of smiles, I presume where you told me you were going. It has been terrible weather here in Phuket over the past 5 weeks the worst I have ever seen with the Monsoon and Cyclone Rains causing Flooding, Landslides, Road Closures and Road Collapses and the beach to get washed away, now we have to put up with extra traffic as Scooters every other Vehicle are unable to go their usual routes. It hopefully will get better as soon as they can repair the Roads. I'll find my Fermented Hot Chilli Recipe and send it to you, it's not hard to make but takes a minimum of six months to Ferment and get that nice flavour you would expect from a good Fermented Sauce Luke Tabasco. The last time I made it was well before Covid and I bought 2 kg of Hot Red Thai Chillies to make it and I still have a litre or more left. It is wonderfully and better than Tabasco in my opinion and perfect to add to any meal. Where can I send the recipe too, email, FB page ??
😬 I am sorry 😱 I knew that it was raining a lot but not about all this problem. You can write me on instagram Cuoredicioccolato_it or with the email: cuoredicioccolato.it@gmail.com
Thanks 😊
Greetings from Honduras, used your recipe to get a batch fermenting right now! Appreciate ya man, Cheers!!
Thanks 🤗 big hug from Italy Keep us updated with the tasting
Hello sir! I just wanna double check with you, did you say you were allowing 2 weeks of carbonation time at room temperature once bottled? Wanna confirm before I have a possible mess. Thanks a million!
Yes 👍🏼 exactly, room temperature for 2 weeks
🍻
Also thanks that you made this videos again 😁😁
Thanks for the idea 😉👍🏼🥳🍾
hi love your videos. just checking, for the 2 weeks in the bottle, do i keep them in the fridge or out at room temperature. also im in a tropical climate where the temperature ranges from 28-30 degrees Celsius . does this mean i should cut short the timings for the 3 fermentation times ? Thanks!
Room temperature 👍🏼 Same time 😉 at least 2 weeks
@@Spectacular-cuoredicioccolato hi any experience having an eggy smell (sulphur) during fermenting? do you know what went wrong ?
Can happen but at the end of the fermentation usually disappear 🫠 if it’s sour means get in contact with the air and becomes vinegar Have you used the airlock?
@@Spectacular-cuoredicioccolato yes. i did for half of them
Is it all the same? Or only half without airlock have the problem?
Great video, thanks. I see that one of you fermenters was broken, so can you do fermenting equipment review and description. Like making vine for beginners, simple-better? Thanks again!
kzhead.info/sun/oN2qiLWuamN5ioE/bejne.html
Nice combination tea in wine seems spectacular 👍☺️
😉 it’s necessary to add tannins
In the second fermentation, do you put the residue from the bottom of the first fermentation? or do you completely remove the fruit and residue?
Yes 👍🏼 remove everything
8:20 I so much appreciate your videos. I made the pineapple wine about 2month ago. It taste good but the wine is getting very strong. Is there a way to make the wine less strong?
Yes 👍🏼 next time you need to use less sugar
I loved the way u squezd the lime ❤️👍👌
😉👍🏼 thanks
I used pineapple puree and left it in the fermenter till the fermentation stopped. At day 5, it tasted like beer with a strong yeasty fragrance and the alcohol was so strong. My dad and I loved it.
Spectacular 🥳🍺
Spectacular video, subscribed as soon as it was over. simple, quick, straight to the point. I'll be trying this soon. Keep up the great content 👍🏾
Thanks for your support 🥳 keep us updated 🤩
I love it!! I make a lot of tepache and have made some slightly alcoholic versions but never using any yeast other than the natural ones on the fruit. I only have beer yeast on hand at the moment. What will happen if I follow the same recipe with beer yeast instead of wine yeast? Will the flavor totally change or might it just not reach the same alcohol content?
Yes 👍🏼 you can use it
Nice! I brew beer and am going to try this. Looks tasty!
Spectacular 🍺 keep us updated 👍🏼
Last Christmas we made apple wine and it was amazing.
Perfect 😉 now it’s time for pineapple wine 🍾
Yum I have got to try this😊
Keep us updated 😉
Fantastic, you are a very good teacher. Can I ferment this wine without super. I prefer to use natural sugar from pine Apple
Yes 👍🏼 you can, skip the water and the sugar
Thank you You are a best teacher of spirits
Thanks 🙃
I Love the fact that you answer all comments with emojis! Good video btw
Thanks for your support 😉🍾
Hi. I just paid for your perfect lesson. Thank you. I'm an English chef and live in tropical northeast Brazil, NATAL. I made some cashew fruit juice last week and accidentally left it out of the fridge. It started fermenting, so I decided to keep it and not throw it away (which everyone normally does). I left in a plastic bottle in a dark room. I added some baker's yeast (sorry, no wine yeast). Sunday will be 7 days. I am releasing the air daily. Curious about what happens next. Since I am in the tropics, I have a lot of variety. Please let's talk more! Regards John
When we say "juice" in Brazil, it means liquidised with water and sugar. So I imagine the wine is going to be cloudy. But I'm thinking if I carefully strain in a cloth, I will get a cleaner liquid
Thanks again 🙃 and keep us updated 🤩 maybe you discover a new recipe
Good idea for filtering it 👍🏼😉
Thank you for all of your recipes! Since you are making wine , would you do the same if you wanted to make mango wine ?
kzhead.info/sun/itCRn7h7jaGmaZs/bejne.html 😉
LOOKS AMAZING! I just put my first batch in the primary fermenter. a couple of questions/thoughts: I'm thinking that the next time i would mash the pineapple pulp and then put it in a BIAB in the primary fermentor instead of whole fruit. This would reduce the need to transffer to a new fermentor and thereby less exposure to oxygen. What do you think about this?
Yes 👍🏼 you can try 🙂 keep us updated because I am curious about the different . Thanks
Hey how did it go??
Yes 👍🏼 I would like to know 🤩
@@starlet5350 Hey! I haven't tried it yet , as I originally said that i would do it in my next batch. I still have 8 bottles of the Pineapple wine that needs to be consumed before i make a new one. Also baby due in 1 month so there's that! What I did do in my current batch was to skip the filtering of the fruit. I let it ferment in the bucket the full time (I did 2 weeks in my primary fermentor) and then i transffered it to champagne bottles which I primed with sugar as per the gorgeous Italian's advice (approx 1g per liter). The wine have turned out nice! Although it has a bit of a "funky" aroma which is more common for some red wines that I've had from south America. On the tongue it's a fresh pineapple juice which is lazed with gorgeous bubbles and a fresh zing from the carbon oxide and alcohol. Great stuff! Thank You for the recipe :)
Congratulations 🎉 for your baby 🥳