Pineapple Wine and Chips | Food Production and Preservation | Forums

We are big fans of pineapple, if there was one fruit I could eat everyday it would be pineapple. One afternoon I decided to dehydrate some. I went to the store and picked up 7 heads at four dollars a head for a total of 28 dollars. So I cut the pineapple up and threw them on the dehydrator and was able to fill up 8 trays.

After 12 hours the pineapple was done.

and was able to fill a gallon ziplock bag half way

pitiful (but tasty!)

a couple of days later I was walking through the grocery store and I saw they had dole pineapple slices on sale for 99 cents a can, so I grabbed a case for 24 dollars, work with me on this.

I grabbed my trays

and a gallon pitcher and cheese cloth bag to strain the pineapple through

and proceeded to fill the trays

I was able to fill all twelve trays

and was left over with a gallon of pineapple juice

and just under 5 cans of pineapples left over.

what to do, what to do,

I grabbed my winemakers recipe book

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and gathered my materials which included sugar, honey, yeast nutrient, yeast energizer, campden tablets, water and wine yeast.

I dumped the juice into my primary fermenter

I mixed all the ingredients in except for the yeast and mixed well

I dumped the last 5 cans of pineapple into the strain bag

and tied it off and let it soak

24 hours later I pitched my yeast and pulled off my dehydrated pineapple ( a whole gallon bag this time!)

I let the wine set for 3 months, racked it off into another container and let it rest for another 3 months. I racked it off and decided to vacuum seal it in canning jars