PINEAPPLE WINE

Just 4 u

Ingredients:
4 pineapples 3 ½ lbs. preserving sugar
2 lemons Yeast
9 pints water Yeast nutrient

Method:
"Top and bottom" the pineapples, then slice them into a one-gallon saucepan and
cover with three pints of water. Bring to boil, and simmer for 15 minutes. Strain on to
sugar in earthenware crock, and add remaining six pints of water, cold. Add the juice of
the lemons. Stir well to dissolve sugar thoroughly, and leave to cool to blood heat. Then
add yeast (wine yeast, a level teaspoonful of dried yeast, or ¾ oz. of baker's yeast), and a
yeast nutrient if desired. (I used a general-purpose wine yeast and a teaspoonful of a
proprietary nutrient). Cover the pan closely for a week and leave it in a warm place,
giving a daily stir, and then transfer to fermenting jars or bottles, which should be filled to
the bottom of the neck and fitted with fermentation traps. Keep in temperature of about
60 degrees until wine begins to clear and has thrown a substantial sediment, then siphon
off into clean bottles. Allow it to throw a fresh sediment, then siphon off into clean
bottles and cork. This is a delicious light wine with a delightful bouquet.