Thanks for the recipe. I'm surprised there is no pectin enzyme to reduce
the fruit. I've saving this recipe for future use and probably will add
pectin enzyme to break down the pineapple faster. thanks all for the
string. DAv


Shane wrote:
> Sure,
>
> This if for a five gallon batch.
>
> 15 lbs pinapple
> 8.75 pounds sugar
> 1 1/4 tsp tannin
> 4 tsp nutrient
> 5 campden tablets
> 1 pkg yeast
>
>
> "Paul E. Lehmann" > wrote in message
> ...
>> Steve Peek wrote:
>>
>>>
>>> "Paul E. Lehmann" > wrote in message
>>> ...
>>>> Shane wrote:
>>>>
>>>>> Just started my first ever batch of Pinapple Wine, hope it turns out.
>>>> I think you may be pleasantly surprised.
>>>
>>> Pineapple makes a wonderful wine. To me it's very like a sauvignon blanc
>>> and not recognizable as pineapple at all.
>>> Cheers,
>>> Steve
>> I have only made it once and once in a mead and it turned out good.
>> Could you share your recipe.
>