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Di.Wine Collection: Pineapple Peel Wine

I came across this recipe but postponed it simply because I didn’t like cleaning pineapples! It is a simple recipe and you cannot go wrong. I tweaked the recipe a little bit by way of the process given the hiccups I had.


Brewing time: 13 days

Credit: Shireen Sequeira




Notes: 

I strongly recommend that you buy the whole pineapple and cut it at home. DO NOT BE TEMPTED TO BUY PEELS and experiment. You will not be able to gauge the sweetness of the wine! 

I left a little bit of the pineapple on the peel. It adds to the flavour.

Wash and dry the pineapple thoroughly before peeling it. The reason is that precious juice and flavours are wasted if you wash the peel. 

This recipe calls for an egg white. Beat it well and mix. Egg white is normally used in winemaking as a fining agent to clarify the wine. It helps precipitate dead yeast cells or other unwanted solids out of wine.

The tricky part of the wine is the sweetness.  Taste the pineapple before you add the sugar. 
a) If the pineapple is extremely sweet, reduce the sugar to 2.5 cups or even 2 cups. 
b) If the pineapple is sour, then you can use 3 cups of sugar. 
You will be the best judge!

Ideally this process takes 13 days. How will you know the wine is ready for use? Two indicators:
a) The bubbles will cease. As long as there are bubbles it is an indication of activity. Best to let it be. 
b) The wine is less cloudy, more transparent.


Collect it:


• Peel from a medium-sized pineapple (Discard the crown and the bottom)

• 3 cups sugar, more or less

• 3 cups drinking water (boiled and cooled water)

• 1/8 teaspoon yeast

• 1 egg white well beaten


Make it:


Wash the pineapple thoroughly and pat dry with a cloth. Cut & discard the crown and the stem (base)


Boil the water and let it cool. To this add sugar and let it dissolve completely.


Transfer the peel into a large (approx 2 litres) glass/ceramic jar and add the sugar water, yeast, egg white and stir well.


Cover with the lid, do not fasten it or just cover the mouth of the jar with a thick cloth.

Keep undisturbed in a clean, dry place for 3 days.


After 3 days, strain the liquid through a clean muslin cloth into a clean, sterile vessel. Discard the peel and transfer the liquid back into the jar and cover. The wine will be ready for consumption after 10 days.


After 10 days decant (transfer) the wine into a clean, sterile bottle of 1 litre capacity with the help of a funnel. Seal the bottle. Discard the sediment settled at the bottom of the jar.


Place the bottle in a cool, dry place. On the 10th day, I ran out of patience and tasted the wine! The wine should be a lot clear, almost golden in colour.


I had set aside one bottle and forgotten about it. It tasted exquisite. Moral of the story: the wine gets better with age! The longer you keep it, the better.