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.
@@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?
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
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.
@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 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.
@@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
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.
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
@@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
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!
@@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.
@@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.
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.
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 🍷 🍷 🥂 🍷
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!
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🇮🇳❤️
@@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.🤣🙏
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.
@@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.
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.
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.
Hello brother I have some questions? Can u please explain 1 . We need to stir every day? 2 .how to use air lock I mean we need to Just put there or pour some water in airlock.? 3.how many days will take to Stop fermentation, and after fermentation how many days we need to put in bottle for consume .? Waiting for your reply ❤
Hello 👋🏼 1 yes 👍🏼 2 in the airlock any kind of liquor will be good, rum , vodka, ….. 3 when the airlock stops bubbling Wait at least 2 weeks in the bottles
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 😁
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
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
@@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.
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.
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.
@@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
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.
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-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.
I knew it you have redone the video. Making wines out of surplus fruits was the most rewarding learnings i found in TH-cam during the pandemic . Thanks to you. Kudos from the Philippines.
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.
@@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?
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
I'm from Mauritius. Long ago people made a drink out of pineapple, lentils and sugar ...leave it to ferment for some days ( I cannot recall) in demijohn ( it was in fact Japanese fish net buoy - made of glass these days). It was a bit sweet but could easily get drunk with it. We called in Bakka. It is made throughout the Indian Ocean islands like Rodrigues , Seychelles, Mauritius
thank you for this great video. Two questions if I may, 1. What is the room where you are keeping it for fermenting? 2. Can you do this without the sugar? Some variety of pineapple are naturally very sweet and hence asking.
👋 hello @cuoredicioccolato, i like watching your video making a wine , i want to learn from you what's strategy to making wine, greatings from Philippines
today my pineapple wine is ready to drink, pleasant to drink, high abv but not fruity. I used lalvin ec1118 yeast, I wonder if it is better if I had not had boiled the pineapple?
Hello. First of all, thank you for sharing your passion. In this particular video, the percentage of alcohol is 11.7%. Is it possible to determine alcohol at lower values such as at beer levels of around 5% alcohol? Thank you very much.
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
Looks excellent! I am new to this so I have a few questions if anyone can help. 1.) Is there a reason for the cup of tea and Lime? Is that for flavor or some chemical reason? 2.) So if I want regular wine (non sparkling) after liquid is drained off after 4 days, you just leave it in the fermentor for 3 weeks instead right? (I am just worried of glass bottles bursting lol). Or is it necessary to add extra sugar in the bottle so it adds more C02 so the wine doesn't spoil? 3.) This will last forever in sealed bottles then correct? Or what is the shelf life? Again sorry I'm new to this, so any help would be great!
@@Spectacular-cuoredicioccolato Nice! Thanks for the reply! Again great video!! And yeah I kind of figured there was a scientific reason for the tea and lime. I will try it out and let you know for sure! As for the tea, what kind did you use? Just green tea or? Again thanks for your help!! I sent your video out to my friends too so you get more views :)
I made something like this in the middle east, cause I could not get regular booze. The better the starting pineapple, or juice, the better the outcome. I even jacked it up by freezing it. The hang over was BRUTAL.
Hi, I ordered everything I need to make this wine. I've got one question: At the end when I fill it into bottles and add a maximum of 10 g sugar/liter, does this make the wine very sweet? I'm not a fan of too sweet wines. When I use 3 or 5 gramms, is it enough that it becomes a sparkling wine? Thanks a lot for your reply and keep on with your great channel!
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!
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.
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
Hey there. Thanks for the video. I started this recipe in the past 4th of September. Everything was going great in the fermenter and I got bubbles in the airlock every 7 seconds. 7 days later, the airlock was still very active but I noticed the pineapple was dropping so I decided to transfer the wine to a new fermenter. After that transition the airlock just don't have activity anymore. It has been like that for the last 36 hours. My question is, is the wine ready or I messed up? Should I add for yeast or should I bottle it? Thanks mate and keep the good work.
@@Spectacular-cuoredicioccolato don't have a hydrometer. I did taste a sip from the bottom of the first fermenter. It tasted like a strong pineapple flavour with some acidic and almost bitter in the end. It was mostly dead yeast so I may not have the precise taste of the final product. Definitely could taste alcohol in it and it felt strong and very expressive. I'm just afraid to bottle it too soon.
Sir if we completely make the wine and filter it , when we collect the yeast from the bottom of our fermentetor then how many time we can use this collected yeast to make wine or beer
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?
Ciao. I am making your pineapple wine recipe right now. Thank you for the video. I am going to be bottling in a few days and I wanted to know if I need to worry about explosions? When we put the wine into the bottle with sugar it starts to ferment again. Do I need to put everything into the fridge? Will the bottles not explode? grazie per il tuo tempo e il tuo aiuto
Well, mine is fermenting right now 🎉 I did add some spices such as cinnamon and cloves, kinda like a tepache 😅 and add SafCider ab1 yeast. I also replaced 1/3 suger for raw honey! And because I want it to be sweet, i will add some erythritol! because this is a sugar alcohol it will not affect the fermentation and the wine will become slightly sweeter! I can't wait! I will Keep you updated 🥰
How do u get these lovely bottles,, and how about temperature for boiling.. another question if I don’t have as the first fermenter, how can I handle that
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?
For the primary fermentation do we need to wait until all of the bubbling process is finished or we should transfer the fluid to another container after 4 days from the start of primary fermentation.
Is it necessary to refrigerate this wine after making it, or is it possible to store it in the basement? I also have the same question about your mango wine recipe Thank you
Sir I am making this now. But there is something strange about my wine after the first filtering process, it seems that the airlock doesn't release gas anymore. is this ok? Thank you for sharing the knowledge you have.
@@Spectacular-cuoredicioccolato yes sir after I checked again, the gas is there, but not enough to come out. and I forgot to tell you, that I use RED STAR Premier Cuvee Wine yeast which is blue in the package. Does each yeast produce a different gas pressure sir?
Dumb question maybe but if you don’t want sparkling can you just skip the extra sugar in the bottles, still bottle after 7 days, wait the two weeks then drink as normal? Just ya know, no fizzy? Or is the process different
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?
When I was younger, I made pineapple wine for a long time. It's absolutely wonderful, with MY alcohol content running close to 20 percent. I just used canned pineapple juice..!! 😊
Hi ,thanks for your tuitions. I am in Thailand and just bottling my very first attemp passion fruit ( homegrown) wine today, it's very sour !😂 May I ask what Yeast do you use ? Thanks.
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!
With pineapple and mangoes is there enough sugar in the fruit to start the fermenting process without adding more sugar. Or, is the added sugar just to increase alcohol content.
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!
I love ur channel .so honest .!! For ur pineapple wine ..how much is 1 grape( I bunch / one kg / or 1 grape ?) ( smashed )..for 3 kgs of pineapple ?..pls let me know
I love your video’s! I have a question, where did you buy your pot where you cook The fruits in? Really love that one. Greetings from The Netherlands Ida
@@Spectacular-cuoredicioccolato Came out wonderful. I just got married and timed it so me my wife and our family could enjoy it. Thank you thank you!!! I've also started different fermentations with my local fruits and grapes in my area. Cant thank you enough for opening this world up to me.
i have homemade wine from coconut sap or nectar but its natural fermentation no yeast and sugar added only barok the red mangrove tree bark. if you want to drink it, you can mix a Coca-Cola or Pepsi one is to one.
Greetings Head Chef, love your wine handcrafted. I followed the process step-by-step but I don't know where you got 7.5 and 0.5 in the calculation, please can you advice?
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
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 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’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 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 🍍🥳🍾
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
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 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 🙂
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.
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.
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 ☺️👍🏼🤩
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,🤞
Can you write your process? I just got a still and was curious if i could use it to make this wine.
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?
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 🍍🙂🍾
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 😉
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
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 TH-cam and several recipes came up. Check those out too.
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 ?
Hello brother I have some questions? Can u please explain
1 . We need to stir every day?
2 .how to use air lock I mean we need to Just put there or pour some water in airlock.?
3.how many days will take to Stop fermentation, and after fermentation how many days we need to put in bottle for consume .?
Waiting for your reply ❤
Hello 👋🏼
1 yes 👍🏼
2 in the airlock any kind of liquor will be good, rum , vodka, …..
3 when the airlock stops bubbling
Wait at least 2 weeks in the bottles
@@Spectacular-cuoredicioccolato thank you very much brother 🤩
Keep us updated 😉
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
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😂
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.
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
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.
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
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 🤪
That pineapple wine looks absolutely delightful
Thanks 🥳
Can i use brown sugar instead of white sugar??
Thanks for the awesome recipe.
Sure 👍🏼 keep us updated
I knew it you have redone the video. Making wines out of surplus fruits was the most rewarding learnings i found in TH-cam during the pandemic . Thanks to you. Kudos from the Philippines.
Thanks 🤗
Looks delicious! Thanks for the recipe.
Welcome 🍍
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
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
I'm from Mauritius. Long ago people made a drink out of pineapple, lentils and sugar ...leave it to ferment for some days ( I cannot recall) in demijohn ( it was in fact Japanese fish net buoy - made of glass these days). It was a bit sweet but could easily get drunk with it. We called in Bakka. It is made throughout the Indian Ocean islands like Rodrigues , Seychelles, Mauritius
Thanks for the idea 👍🏼
thank you for this great video. Two questions if I may,
1. What is the room where you are keeping it for fermenting?
2. Can you do this without the sugar? Some variety of pineapple are naturally very sweet and hence asking.
My kitchen 😂 I have very small apartment. You need at least 20*C degrees
No sugar but also no water
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
Thank you Andre your fan malik from Jordan
Thanks Malik 🍾
THAT PURE PEPPINO PIZZERIA ACCENT LMAO 😂😂😂
🤔
⭐️That's a lot of sugar! I like dry wine. Can I use less sugar? Thanks!⭐️
The sugar will be alcohol and the wine will be dry 🍾
Do you put the bottled wine in the refrigerator for 2 weeks or at room temperature?
Room temperature 👍🏼
Your wine is good 👍👍, 4 days fermentation.. Sir can I add more sugar.?
The first time 😉 follow the recipe 🙂 next time you can add a little bit more of sugar
👋 hello @cuoredicioccolato, i like watching your video making a wine , i want to learn from you what's strategy to making wine, greatings from Philippines
Thanks for watching and sharing the videos with friends and family 🥳
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 🙏👏👏👏
🥳👍🏼🤩🤪
today my pineapple wine is ready to drink, pleasant to drink, high abv but not fruity. I used lalvin ec1118 yeast, I wonder if it is better if I had not had boiled the pineapple?
Different yeast, different pineapple, … every time it will be different 🤪
Hello. First of all, thank you for sharing your passion. In this particular video, the percentage of alcohol is 11.7%. Is it possible to determine alcohol at lower values such as at beer levels of around 5% alcohol? Thank you very much.
Thanks ☺️
Yes cut half of the sugar and it will be around 5%
@@Spectacular-cuoredicioccolato Thank you! Our greetings from Greece and specifically from the old Venetian port of Chania!
Spectacular 🤪 i love Greek food
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 😉
Looks excellent! I am new to this so I have a few questions if anyone can help. 1.) Is there a reason for the cup of tea and Lime? Is that for flavor or some chemical reason? 2.) So if I want regular wine (non sparkling) after liquid is drained off after 4 days, you just leave it in the fermentor for 3 weeks instead right? (I am just worried of glass bottles bursting lol). Or is it necessary to add extra sugar in the bottle so it adds more C02 so the wine doesn't spoil? 3.) This will last forever in sealed bottles then correct? Or what is the shelf life? Again sorry I'm new to this, so any help would be great!
Tea for tannins and lime for acidity
Ok 👍🏼 skip only the sugar in the bottles
1 year
Keep us updated
@@Spectacular-cuoredicioccolato Nice! Thanks for the reply! Again great video!! And yeah I kind of figured there was a scientific reason for the tea and lime. I will try it out and let you know for sure! As for the tea, what kind did you use? Just green tea or? Again thanks for your help!! I sent your video out to my friends too so you get more views :)
Black tea or breakfast tea
Thanks for sharing the videos 🥳🍾
Ich liebe die Art und Weise, wie er alles beschreibt, und die Handbewegung
Grazie ☺️
I made something like this in the middle east, cause I could not get regular booze. The better the starting pineapple, or juice, the better the outcome. I even jacked it up by freezing it. The hang over was BRUTAL.
🤪 thanks for sharing your experience 👍🏼
Hi, I ordered everything I need to make this wine. I've got one question: At the end when I fill it into bottles and add a maximum of 10 g sugar/liter, does this make the wine very sweet? I'm not a fan of too sweet wines. When I use 3 or 5 gramms, is it enough that it becomes a sparkling wine? Thanks a lot for your reply and keep on with your great channel!
The sugar in the bottles is because I want it sparkling 😉
Thanks for your support to the channel sharing the videos
The sugar gets used up by the yeast during the 2 week re-fermentation in the bottles. He mentions it around the 9:26 mark.
Thanks for your help 👍🏼🤩
The yeast will eat all the sugar and make CO2, which carbonates the wine. It’ll be dry again when it’s done.
Bravo 👍🏼
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
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 🥳🍺
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 🤩🍾
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
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
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 👍🏼😉
Hey there. Thanks for the video. I started this recipe in the past 4th of September. Everything was going great in the fermenter and I got bubbles in the airlock every 7 seconds. 7 days later, the airlock was still very active but I noticed the pineapple was dropping so I decided to transfer the wine to a new fermenter. After that transition the airlock just don't have activity anymore. It has been like that for the last 36 hours. My question is, is the wine ready or I messed up? Should I add for yeast or should I bottle it? Thanks mate and keep the good work.
Do you have a hydrometer? Have taste it?
@@Spectacular-cuoredicioccolato don't have a hydrometer. I did taste a sip from the bottom of the first fermenter. It tasted like a strong pineapple flavour with some acidic and almost bitter in the end. It was mostly dead yeast so I may not have the precise taste of the final product. Definitely could taste alcohol in it and it felt strong and very expressive. I'm just afraid to bottle it too soon.
The way you spin your left hand in the end you instantly become my hero
😂👍🏼 thanks
Sir can we convert our pineapple wine or other fruit wine as a highly percentage of alcohol beverage by fridge distillation??
Yes 👍🏼
Sir if we completely make the wine and filter it , when we collect the yeast from the bottom of our fermentetor then how many time we can use this collected yeast to make wine or beer
Forever ♾️ if you don’t get any infection
Sir how can I know that my collected yeast is becoming infected
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 👍🏼
Ciao. I am making your pineapple wine recipe right now. Thank you for the video. I am going to be bottling in a few days and I wanted to know if I need to worry about explosions? When we put the wine into the bottle with sugar it starts to ferment again. Do I need to put everything into the fridge? Will the bottles not explode?
grazie per il tuo tempo e il tuo aiuto
What kind of bottle are you using? Send me the picture on instagram
Oh man, I just stumbled upon this video from TH-cam suggestions, and I'm so happy I did. Subscriber for life
🥳 thanks for your support 🤩
I'm tempted to try it. I got some pineapples lying around. Thanks for the recipe, mate! Belíssimo!
Try and let us know 😉👍🏼
I am curious what kind of tea you are using？Is it jusst for flavor inhancing or it affect the fermentation？
Breakfast tea or black tea
In this way you can add tannins to your wine
Well, mine is fermenting right now 🎉 I did add some spices such as cinnamon and cloves, kinda like a tepache 😅 and add SafCider ab1 yeast. I also replaced 1/3 suger for raw honey! And because I want it to be sweet, i will add some erythritol! because this is a sugar alcohol it will not affect the fermentation and the wine will become slightly sweeter! I can't wait! I will Keep you updated 🥰
Spectacular 🥳 yes 👍🏼 let us know 🤪
Thanks a lot for this recipe. I am Kenyan and there is plenty of pineapples where i come from. I will definitely try this.!
Keep us updated 😉🍍
@@Spectacular-cuoredicioccolato I made the wine as per your instructions. It turned out very nice!. But the colour is not as clear as yours
@susanghitahy673 you should wait longer 😉
Thank you for sharing this video. My first batch turned out great! I'm new to wine making but so far, my pinapple wine is my favourite.
Spectacular 🥳 thanks for sharing your experience and the video with friends
How much wine yeast do you use for a 10l preparation? thanks! great video!
1 teaspoon
How do u get these lovely bottles,, and how about temperature for boiling.. another question if I don’t have as the first fermenter, how can I handle that
1 Ikea
2 when start boiling means that you reach 100*C degrees more or less
3 you can make it th-cam.com/video/myqXQv31CWI/w-d-xo.html
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
For the primary fermentation do we need to wait until all of the bubbling process is finished or we should transfer the fluid to another container after 4 days from the start of primary fermentation.
After 4 days 👍🏼
Is it necessary to refrigerate this wine after making it, or is it possible to store it in the basement? I also have the same question about your mango wine recipe
Thank you
Store in the basement but drink it cold 😉🍾
Sir I am making this now. But there is something strange about my wine after the first filtering process, it seems that the airlock doesn't release gas anymore. is this ok?
Thank you for sharing the knowledge you have.
Are you sure that you close it properly?
@@Spectacular-cuoredicioccolato yes sir after I checked again, the gas is there, but not enough to come out. and I forgot to tell you, that I use RED STAR Premier Cuvee Wine yeast which is blue in the package. Does each yeast produce a different gas pressure sir?
I never used it but it is similar to other, probably the fermentation slow down 😉 don’t worry 🙂 it is normal
Thank you sir. 👍
Dear friend the las fermentation inside the bottles it is at room temperature or is inside refrigerator?
Room temperature 👍🏼
Dumb question maybe but if you don’t want sparkling can you just skip the extra sugar in the bottles, still bottle after 7 days, wait the two weeks then drink as normal? Just ya know, no fizzy? Or is the process different
Yes 👍🏼 skip the sugar and drink it directly
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
When I was younger, I made pineapple wine for a long time. It's absolutely wonderful, with MY alcohol content running close to 20 percent. I just used canned pineapple juice..!! 😊
Spectacular 🤪👍🏼😂
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
hello thank you for the video . . what is the purpose of the boiling? what would happen if this step is skipped? asking in the name of science
Hi 👋🏼
I boiled it to kill wild yeast, you can skip it and use the wild yeast but you will not know the final result 🍾
we will try your receipe today =)
i also want to say that you ar one of the calmest and relaxed people i ever see
😂👍🏼 thanks ☺️ keep us updated with the wine 🍾
@@Spectacular-cuoredicioccolato the fermentation starts well 🙂 i see it at the bubbles👍
@FechtZn spectacular 🥳
I Love the fact that you answer all comments with emojis! Good video btw
Thanks for your support 😉🍾
Hi ,thanks for your tuitions.
I am in Thailand and just bottling my very first attemp passion fruit ( homegrown) wine today, it's very sour !😂
May I ask what Yeast do you use ?
Thanks.
Wine yeast for sparkling wine
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!
th-cam.com/video/myqXQv31CWI/w-d-xo.html
With pineapple and mangoes is there enough sugar in the fruit to start the fermenting process without adding more sugar. Or, is the added sugar just to increase alcohol content.
👍🏼 to increase the alcohol
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
🍻
Hi. What if i wan't that the wine is more sweet? Do i have to put more sugar in the begining or in a second fermenter?
You can do in both fermenter 👍🏼
Thats the first video I've ever seen of u and I can honestly say, sono innamorata
😂👍🏼 thanks 🥳🤩🤪
Could you tell the difference of this recipe and the Pineapple sparkling wine 4yrs ago, the difference make the higher % alcohol in result?
Different yeast and more sugar
How does it taste like?
Sweet? Sour? Tangy?
Dry wine 🍾 like Prosecco
@@Spectacular-cuoredicioccolato thank you
😉👍🏼
I accidently added yeast after it finished boiling. Should I add again after it's at room temperature? Did the heat destroy the yeast?
Yes 👍🏼 add it directly in the fermenter
@@Spectacular-cuoredicioccolato Thank you. It reached room temp today and I added more.
Perfect 👍🏼
I love ur channel .so honest .!! For ur pineapple wine ..how much is 1 grape( I bunch / one kg / or 1 grape ?) ( smashed )..for 3 kgs of pineapple ?..pls let me know
1 bunch 👍🏼 keep us updated and thanks for sharing the videos with friends and family
I love your video’s! I have a question, where did you buy your pot where you cook The fruits in? Really love that one.
Greetings from The Netherlands
Ida
It’s a thai pot for steam rice
Amazing video amazing wine. I just bottled mine and am wondering if I need to burp the bottles during its final 2 weeks. Cheers!
No 👎🏼 wait 2 weeks, after put in the fridge for 1 night and then taste it 😉 keep us updated
@@Spectacular-cuoredicioccolato Came out wonderful. I just got married and timed it so me my wife and our family could enjoy it. Thank you thank you!!! I've also started different fermentations with my local fruits and grapes in my area. Cant thank you enough for opening this world up to me.
Congratulations 🎊 for your marriage 🥳
Big hug 🤗 to you and all your families
i have homemade wine from coconut sap or nectar but its natural fermentation no yeast and sugar added only barok the red mangrove tree bark. if you want to drink it, you can mix a Coca-Cola or Pepsi one is to one.
You can use it as a start for other wines
hello ..nice one ..i will try...what about mango wine?it is the same process?
I will post a new video very soon but you can check my old one th-cam.com/video/WlXoTCVop6c/w-d-xo.html
thank you so much...
😉👍🏼
Do you absolutely have to wait two weeks before drinking?? I wanna try this but I'm too impatient 🥴
You can drink it directly from the fermenter
Hi! I'm just wondering. Is it possible to make it perfectly without using the wine yeast? Hope you can answer my concern.
You should be possible
Greetings Head Chef, love your wine handcrafted. I followed the process step-by-step but I don't know where you got 7.5 and 0.5 in the calculation, please can you advice?
Are you using the hydrometer or densimeter?
What can you make with the left over pineapple? I could not understand what he said?
Vinegar
Bravo fratello, watching from Nigeria 🇳🇬
Spectacular 🥳 uesse cacabo’