Homemade PINEAPPLE WINE with 11.7% of ALCOHOL

You will need:

Pineapple 3 kg
Sugar 1 kg
Water 4 liters
Lime 2
1 cup of tea
1/2 tsp yeast

Don't forget to share your experience by leaving a comment 👍🏼

Here you can buy the Cuoredicioccolato T-SHIRTS

If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ;) thanks in advance

15% DISCOUNT on all KOTAI knives

just click on the link and before payment use the discount code "15CIOCCOLA"

[Josephthinleg]

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.

[christianmpassi]

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.

[mclovin]

9:54 that circular hand wave 😂 I love it. I’m doing that next time I make dinner.

[CruiserLife]

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.

[Highland_Moo]

I’m from Scotland and I could listen to this guy talk all day…..his accents is gorgeous!

[Dave_en]

In southern part of india, people make wine like this. Porcelain jar is covered using cloth towel and lid is loosely placed in it. 👍

[lukecoleman]

I love that variety of Pineapple! The skin is so prickly but the flavour is delicious, never sour. I bet it makes great wine!

[adekunleadebayo]

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.

[littlebones]

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!

[RoarIsaksen]

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.

[fabbricaitalianaautomobili]

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

[fabbricaitalianaautomobili]

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

[ozzieosmonddmello]

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 🍷 🍷 🥂 🍷

[erichkoch]

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!

[mndad]

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.

[liannesadler]

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.

[peterkapinos]

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.

[timdahani]

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 😁

[RIRI-elxm]

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.

[solacechannel]

I knew it you have redone the video. Making wines out of surplus fruits was the most rewarding learnings i found in Youtube during the pandemic . Thanks to you. Kudos from the Philippines.