Semi-Dry Fortified Pineapple Wine

Yield

Yield

2000 ml

Prep ingredients

• 2000 g Pineapple (With Skin)
• 1 Cider Yeast

Instructions

Peel the pineapple and save the peels. Use a slow press juicer to extract the juice. Add the peels and cider yeast and ferment for 7 days, releasing pressure every 24 hours, or until 10% ABV. Strain. Separately, combine pineapple juice with potato vodka and rotavap to produce a 40% ABV pineapple distillate. Blend 1L pineapple wine with 200ml pineapple distillate to reach 15% ABV fortified pineapple wine. Add sugar to reach 4.5 Brix.