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Homemade Pineapple Wine for the special day
Preparation Time : 10
Cook Time : 10
Total Time : 20
Pineapple(cut into small chunks 2 kgs
Sugar 1.75 kgs
Water 5 litre
Dry Yeast 3 tsp
Cinnamon and cloves:Few for flavoring 2-3 nos
Boil the water with sugar. Keep stirring till the sugar completely dissolves in water.
Once its done add the pineapple chunks and bring to a boil then switch off the heat. Don't over cook the pineapples.
Let the liquid cool down to room temperature.
Pour the liquid mixture into the prepared cleaned sun dried ceramic jar.
(While filling the jar leave between 10 to 15% of head space at the top of the container
for the foam that forms during fermentation.)
Add the instant yeast to the jar cinnamon and cloves if using, and Mix everything well.
Cover the jar tightly (Make sure that no insects can get into the jar).
Keep the jar closed and airtight for around 21 days. Stir the mixture with a wooden spatula
(Always stir in one direction) every alternative day for 3-4 weeks.
(Minimum 21 days- but I kept for 30 days this time)
You will notice air bubbles forming on the top when fermentation is taking place.
After 30 days, without stirring or shaking, with the help of a food grade small pipe, muslin cloth or siphon filter strain the clean wine from the top of the bottle to another vessel.
Keep it for another 21 days so that the sediments settle down and the wine becomes clear. During this time you can perform this training multiple times.
Strain the mixture again using a muslin cloth or any other filter without disturbing the sediments.
More filtering will make your wine more clear and sparkle.
Store the wine in clean, dry glass bottles.
While serving, pour it carefully without disturbing the sediments. If anything lefts in the bottle.
The longer the wine is stored, the better the taste.( Recommended to store wine at Min 22? C)
(Note: Make sure to wash all the utensils which is used for wine making (Ceramic Jar, Filters, Cloth,Wooden Saptula,Glass bottles used to store wine) in hot water and sun dry before using it to prevent any contamination which can kill the yeast. This step is very important.)
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