Tuesday, April 17, 2007
This is the first in the series of recipes from Making Wild Wines and Meads.
"The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug--or give the pineapple the sniff test. The flavor--and ultimately the bouquet of your wine--will be reflected in the aroma of the pineapple, you use"Yield 1 Gallon
4 pounds ripe pineapple
1 tablespoon light brown sugar
4 ounces golden raisins, chopped
2 pounds orang-blossom honey
12 ounces ornage juice concentrate
juice of 1 lemon
1 teaspoon orange zest
1/4 teaspoon tannin
1 teaspoon yeast nutrient
1 teaspoon pectic enzyme
1 Campden tablet
1 package wine yeast
Chop and core the pineapple, and transfer to a 2 gallon plastic bucket. Add the sugar and raisins, and set aside.
In a medium saucepan, mix the honey in 1/2 gallon of water and bring to a boil. Skim off foam. When no more foam rises to the top, pour the honey-water mixture over the pineapple mixture. Add the orange juice, lemon juice, orange zest, tannin, yeast nutrient, pectic enzyme and Campden tablet. Let stand for 24 hours.
Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids. Pour th eliquid into an airlocked fermentation vessel and let ferment for 1 month. Rack again and let ferment for two months. Rack again. When fermentation is complete bottle.
Wait at least six months before sampling.
Technorati Tags: Wine, Winemaking, Pineapple, Orange, Recipe