Saw a recipe for pineapple cider in a book and decided to give it a go. Its only a 5 liter batch to try it out :)
I did not have any apple acid at home and the original recipe uses and did not have any liquid belgian ale yeast.. So adjusted it a bit and used sour cooking apples to have natural apple acid and used cider yeast and not the belgian ale yeast.
5 liter water
1 very ripe pineapple
2 cooking apples
400 gram unrefined canesugar
1 cinamon stick
2 cloves
litte bit of sulphite
0.5 pack of cider yeast
1 tsp yeast nutrient
0.5 tsp citric acid
0.5 tsp pectic enzyme
1 cup of strong tea for the tannin.
sanitized my 10 liter fermenting bucket and threw in 400 grams sugar poured over some boiling water and desolved the sugar. Then topped it off to 5 liter with cold water. Gave my fruit a nice bath of clean water and cleaned it well.
cut of the top and bottom of the pineapple and cut the rest of the pineapple in pieces with the skin on and cut the apples and added this to the sugar water. then added the stick of cinamon, 2 cloves and some sulphite (campden) gave it a good stir.
I did not take a reading because it fell on the ground and there is a bit of a crack in it ..
left the mix for 24 hours to sterilize the fruit.
made a yeast starter and a strong cup of thee. added it to the fermenter together with the pectine, citric acid and yeast nutrient..
Its all bubbling nicely
Racked the cider the quick way. I saw a lot of slush at the bottom the dead yeast and small pieces of pineapple so put my bucket up and put my DJ under the tap and just let it run out. I did not want to have the risk of clogging my syphon and was hoping on the extra bit of juice from the fruit. And it turned out very well have a lot of fruit left and a nice full bottle :).
I think that all the acid in the pineapple and the apple started a MLF. It still smells great like a realy overripe pineapple and a hint of apple.. It has a strange almost like powder foam on the cider..
It is the second week in secondary.
so will leave it for an other two weeks and then bottle.. (pics to follow)
I did not have any apple acid at home and the original recipe uses and did not have any liquid belgian ale yeast.. So adjusted it a bit and used sour cooking apples to have natural apple acid and used cider yeast and not the belgian ale yeast.
5 liter water
1 very ripe pineapple
2 cooking apples
400 gram unrefined canesugar
1 cinamon stick
2 cloves
litte bit of sulphite
0.5 pack of cider yeast
1 tsp yeast nutrient
0.5 tsp citric acid
0.5 tsp pectic enzyme
1 cup of strong tea for the tannin.
sanitized my 10 liter fermenting bucket and threw in 400 grams sugar poured over some boiling water and desolved the sugar. Then topped it off to 5 liter with cold water. Gave my fruit a nice bath of clean water and cleaned it well.
cut of the top and bottom of the pineapple and cut the rest of the pineapple in pieces with the skin on and cut the apples and added this to the sugar water. then added the stick of cinamon, 2 cloves and some sulphite (campden) gave it a good stir.
I did not take a reading because it fell on the ground and there is a bit of a crack in it ..
left the mix for 24 hours to sterilize the fruit.
made a yeast starter and a strong cup of thee. added it to the fermenter together with the pectine, citric acid and yeast nutrient..
Its all bubbling nicely
Racked the cider the quick way. I saw a lot of slush at the bottom the dead yeast and small pieces of pineapple so put my bucket up and put my DJ under the tap and just let it run out. I did not want to have the risk of clogging my syphon and was hoping on the extra bit of juice from the fruit. And it turned out very well have a lot of fruit left and a nice full bottle :).
I think that all the acid in the pineapple and the apple started a MLF. It still smells great like a realy overripe pineapple and a hint of apple.. It has a strange almost like powder foam on the cider..
It is the second week in secondary.
so will leave it for an other two weeks and then bottle.. (pics to follow)