The Pineapple wine is an easy to make homemade wine. It turns out semi-dry with a hint of the spices used. This wine takes absolutely no effort to make and will definitely give you a kick 😆 Some cheesy starter will perfectly compliment the wine.
- Pineapple (peeled, cut into small cubes) – 1 (750 gms)
- Sugar – 750 gms
- Wheat grains – 1 fistful
- Cloves – 2 to 4
- Cinnamon – 1 to 2 inch
- Yeast (instant, see note) – ½ tbsp.
Step 1: Boil 1350 ml water for 20 + minutes and then let it cool to lukewarm.
Step 2: Take a glass or ceramic jar and wash with hot water. Dry the jar in the sun.
Step 3: Place all the ingredients except the yeast into the jar. Pour the lukewarm water into the jar and stir with a clean wooden spoon.
Step 4: Then add the yeast and mix well. Cover the mouth of the jar with a clean cloth and tie it at the neck with some string.
Step 5: Stir the contents of the jar once daily at a fixed time for 7 days. You will see the ingredients roaming around in the liquid during this phase. This means that the fermentation is active.
Step 6: Do not stir the ingredients of the jar after the seventh day. Leave it undisturbed for another 7 days.
Step 7: On the 15th day, strain the wine. Squeeze all the remains to get all the liquids out. The wine will be cloudy. Hence leave it undisturbed for a few hours.
Step 8: Transfer the semi-clear slightly hazy wine to sterile bottles and leave the bottles aside for at least another 5 to 7 days undisturbed, so that the fine particles settle (although you can get drunk immediately :))
- While making larger or smaller quantities, use 450 ml of water and 250 gms sugar for every 250 gms of pineapple.
- If using active yeast, activate the yeast. Use ¼ cup warm water and a 1 tsp. sugar. Dissolve the yeast in it and leave aside for 10 to 15 minutes.
- While filling the bottles, do not fill to the brim. Keep 2 to 3 inches of space empty.
- You can also ferment the wine in a plastic jar. But make sure the jar is food grade and wash it well to remove any chemical residue.
- Best had when kept to mature in a bottle for 2 to 3 weeks in a dark place. Serve chilled.
Will definitely try it
Hi, thanks for the wonderful recipe. The first time I had prepared, turned out awesome. But this time, it has tuned out a bit bitter with hardly any sweetness. Only difference was this time, I added a bit of then outer skin. Could this be the reason? What could be done to better the taste?
Probably the lack of sweetness of the pineapple or the skin. You can add sugar to make it sweeter.
I have made this wine..have a query..do i have to seal the bottle after the 7th day or leave it with the the cloth tied around during the entire process..pls guide
Yes you have to Irene
Too good. ??
Lovely receipe. I’ll try to do today.
Do post your feedback.