I look forward to the 1st of December to start decorating the house for Christmas. Setting up the tree and hanging the ornaments…What better way for family bonding? Cake and wine are synonymous with the Christmas season. Having received a lot of requests from the readers for Pineapple Wine, I decided to try it out this time. I got the recipe from my mother. An interesting aspect I found while discussing with friends and family is the duration the pineapple is kept for fermentation. While some kept it for 7 days, for some, it extended to 14 days. As for me, I had planned to open it on the 14th day. But when I checked the sweetness on the 4th day, I felt it was less sweet. So added more sugar and opened on the 16th day. I did get a bitter after taste. On resting the wine for more than a week, the bitterness was no longer there.
Here are a few pointers one needs to keep in mind. The jars and bottles used for wine making should be sterilised and free from moisture. You can use the skin of the pineapple for making wine. Make sure the surface is rinsed well. If you feel the pineapple isn’t sweet enough, you may increase the quantity of sugar. Always use coloured bottles to store wine.
- 1 Pineapple
- 750 gms Sugar - (or more)
- 1 tablespoon Yeast
- 1 tablespoon Wheat Crushed
- 1.2 litres Water Boiled and cooled
- 3 - 4 Cloves
- 2 Cinnamon
- Chop off the top and bottom ends of the pineapple. Wash the skin surface thoroughly.
- Cut the pineapple into small chunks.
- Place it in the jar.
- Add rest of the ingredients and mix well using a wooden spoon.
- Cover the mouth of the jar with a cloth and replace the lid.
- Stir the contents of the jar the next day.
- Continue the process every day till day 14.
- Strain the mixture into a vessel and allow to rest.
- Once the wine is clear, you can transfer to bottles.
- Make sure you fill only 3/4th of the bottle.
- Close the bottle and keep in a cool, dark place.
- You can start consuming after a week.