Pineapple wine making tip you won't find on YouTubez: do not adjust sugar content when you're first mixing the brew if you're adding pectic enzyme to make your final product clear. Mix it all up and give the enzyme 24 hours to break down pectin into simple sugars before you'll start messing with it instead.The batch I'm making already tastes like at least semi-stromg liquor and it's not even done fermenting.Also,at this point I have no way of measuring the alcohol content.Learn from my mistakes
@ThatCrazyDude oh noes, not extra strength? What a shame. You should let me get rid of that for you.
@Sophistifunk @ThatCrazyDude and it’s clear? Ew!
@kevets @Sophistifunk honestly, it's not exactly what I'd call "bad", but I was going for fruit wine, not half-booze, so it kinda counts as a fail
@ThatCrazyDude @Sophistifunk sounds like a fun project!
@kevets @Sophistifunk and cheap too, assuming you can score some cheap fruit. All you need is an airtight food-grade bucket and an airlock.
Cheers!
And yeah, I know it's not what'd you call "clear", but it's still fermenting, as evidenced as the bubbles. I assure you all the gunk will settle to the bottom of the fermenter. You can call it trash champagne now, I guess lol