✅ 你的關注給我最大的鼓勵，訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ
✅ 關注 B 站 https://space.bilibili.com/11725121
Natural fruit fermentation creates natural wine, and creating a suitable environment for fermentation is key to winemaking. Each fruit has its own optimal brewing method. Preserving the pineapple aroma is crucial in making pineapple wine. Through several experiments, I have discovered the best method to achieve the most flavorful pineapple wine. Different varieties of pineapples will produce distinct flavors. Let’s embark on the journey of wine brewing and experience the joy it brings.
The fruit wine yeast available in the market is obtained through scientific methods. It involves isolating and purifying yeast strains with brewing characteristics from natural yeasts using advanced technology. This significantly improves fermentation stability, reduces the likelihood of contamination, and enhances the safety of winemaking. Although fruits naturally have wild yeast, the natural fermentation process of fruits involves many unstable factors. Brewing yeast creates an environment where yeast strains dominate, thus increasing the success rate of winemaking.
Ingredients:
- 1/4 tsp Fruit wine yeast
- 1/4 tsp Demerara cane sugar
- 50 ml warm water at 37°C
- 800 ml Freshly squeezed pineapple juice
- 120 g Honey
- 45 g Lemon juice
- 130 g Demerara Raw cane sugar (for sweetening)
- 300 g Fresh pineapple
Instruction
- Before starting the winemaking process, ensure that all containers and utensils are cleaned and then sterilized. You can refer to a video on “Cleaning and Sterilization” for the process.
- Select a ripe and heavy pineapple with large prominent eyes. Remove the leaves from the top of the pineapple and peel off the skin from the top and bottom. Cut the remaining skin off in sections, following the direction of the eyes. Gently remove any remaining eyes by cutting along the rows of eyes.
- Cut the pineapple into quarters and remove the tough parts at the ends. Remove the core and dice the pineapple. The core contains a high amount of pineapple enzymes, so make sure to dice it as well.
- Place the diced pineapple in a cotton cloth bag and extract the pineapple juice. Fruits that contain abundant pectin and fiber, like pineapple, can result in a cloudy wine with pulp that is difficult to filter and clarify. Additionally, the filtering process during the later stages of fermentation can increase the risk of contamination. Therefore, try to extract as much juice as possible, minimizing the presence of pulp.
5. The remaining pineapple pulp can be used to make fruit jam or stir-fried pineapple filling.
- In 50 ml of warm water at 37°C, add the fruit wine yeast and Demerara cane sugar. Stir until fully dissolved. Let it sit at room temperature for 30 minutes. This process activates the fruit wine yeast, allowing them to absorb enough water and sugar to restart their metabolism.
- If fine bubbles start to form on the surface, it indicates that the yeast has become active. Take a closer look at the yeast’s vitality. Measure the sugar content of the pineapple using a refractometer. The reading does not represent the actual sugar content but can roughly predict the alcohol content after fermentation. By monitoring the changes in the readings, you can determine the endpoint of fermentation. Measure the sugar content, which should be around °BRIX 12.
8.Pour the pineapple juice into sterilized glass bottles. Low sugar content can result in low alcohol content, making the wine more susceptible to contamination or spoilage. Honey is key to increasing the alcohol content by adding additional sugar. Use a clean and sterilized spoon to stir the honey into the pineapple juice. After adding the honey, measure the sugar content again, which should be around °BRIX 23.
Seal the bottles with rubber caps and record the date of production. Ferment the bottles at a temperature between 25-29°C.
Day 2
10. During the first 1-3 days, the yeast will be very active, and you will notice the formation of a layer of bubbles on the surface. Press the rubber caps to release excess gas but do not open the bottle.
Day 3
11. Alcohol formation occurs between days 7-11 of fermentation, and this is when the gas production is at its highest. Release excess gas from the bottles multiple times a day.
Day 4
12. Sediment will start to form at the bottom of the bottles, and this is a normal occurrence during fermentation.
Continue to monitor the fermentation process and follow appropriate steps for clarification, aging, and bottling based on your desired outcome.
Day 30
- Measure the sugar content again, which should now be around °BRIX 7.5. The decrease in °BRIX indicates that the yeast has successfully fermented the sugar, and alcohol has formed. The liquid should have a noticeable alcoholic aroma. At this point, transfer the wine to a new bottle, filtering out any sediment. It’s important to note that the acidity and other nutrients in the fruit, as well as the external factors such as temperature and humidity, can also affect the final alcohol content. The alcohol content should be used as a reference rather than an exact measurement.
- Take out the pineapple wine and transfer it into narrow-necked, sterilized glass bottles. There is no need to extract the sediment at this stage.
2nd Adding Sugar
- Add Demerara cane sugar. One advantage of making pure fruit juice wine is that the filtration process is simple. However, the fruit flavor can be subtle. To enhance the fruitiness, add fresh diced pineapple to increase the osmotic pressure and extract the fruit flavors into the liquid. After adding the sugar, measure the sugar content again, which should be around °BRIX 15. Seal the bottle and proceed with secondary fermentation. Shake the bottle gently every few days and observe the movement of the diced pineapple.
Day 40
- This method has been refined through several experiments to achieve the best pineapple wine with a fruity aroma and flavor. Alcohol has antibacterial properties, and as the alcohol concentration gradually increases, microbial activity will be inhibited and slowed down. During the secondary fermentation, the quantity and vitality of the bubbles will noticeably decrease.
Day 90
17. Some of the pineapple pieces start to sink, indicating that the fermentation of the fruit wine is coming to an end. Measure the sugar content one last time, which should be around °BRIX 9. The high sugar content affects the osmotic pressure and the alcohol content inhibits yeast activity. Adding more sugar will not increase the alcohol content further. Transfer the wine to narrow-necked, sterilized bottles to minimize the wine’s exposure to air and delay oxidation.
- Perform the pasteurization method by placing the fruit wine bottles in a pot filled with hot water. Heat the water to 70°C and maintain the temperature over low heat. Slightly loosen the bottle caps and immerse the bottles in the hot water for 20 minutes. Ensure that the temperature of the water matches the temperature of the wine. If the water temperature is too high, add cold water to bring it back to 70°C. Turn off the heat and tighten the bottle caps. Let the bottles sit in the hot water for 10 minutes, then remove them and allow them to cool. The wine will settle, and sediment will accumulate at the bottom of the bottles. The wine is now ready to be consumed.
- Store the pineapple wine in the refrigerator to slow down the oxidation process and maintain its beautiful golden color. Serve it chilled with ice and a sprig of mint for a refreshing taste.
- Vinegar is the result of a transformation and acidification process of wine. In the next session, I can share with you how to make pineapple vinegar using pineapple wine.