Hey I know that Twitter handle! Happy that you enjoy the art. This is looking like a fantastic batch. Totally not biased since Pineapple is one of my favorite foods. Totally.
@@DointheMost And I appreciate all the work y'all do to inform and entertain people on this hobby. Keep it up! Or should I say keep doin the most? Is that too on the nose?
When I use pulped or fibrous fruit, I generally pour through a fine mesh brew bag.. I'll tie it off and toss it in as well then pull it out some time around the 2/3 break, it limits a lot of the mess that doesn't compact well.
I was fairly impressed by how well this stuff compacted even before hitting it with sparkolloid. The pulp was kind of the consistency of a thick smoothie. This sounds a pretty good method for fibrous stuff, though!
@@DointheMost I did a pineapple from a juice from Sam's club and there was a whitish fluff/fiber that never packed down after months of waiting. I had to rack clear what I could then and then pour the remainder through cheesecloth to get the pulp out. That was the brewer's sample portion ;) Since then, I put all pulps and purees and raw fruit goes into/through brew bags.
"What tropical fruits do you brew with" Not me but a mate of mine brewed an all grain Australian pale ale with citra, Eldorado and mosaic hops and another mate said that tastes like mango, bless his soul, he's been a brewer longer than me and the mate I talked about earlier but he only does extract beer brews and doesn't do all grain, he doesn't even use hops in his beer... anyways he now makes a mango beer with mango nectar 🙂🤣
Recently tried this with Aldi's pineapple juice (~$3.80 per 64 fl oz). I ended up opting for a OG of 1.098 instead of your higher OG. After some backsweetening to 1.01, it made a perfect blend with your tannin and acid suggestions. Thanks!
I think if I was going to do it again I’d cut the amount of honey in half. It’s a bit too high ABV for me! And I don’t have much of a sweet tooth. But I really wanted to do the most with this and make a desserty pineapple mead. 😁
I am currently making a pineapple mead and I keep thinking about the coconut shavings I have in my cupboard. Do you think that would be a nice addition to the batch?
I have!! 4 cloves 2 cinnamon sticks, 3lbs orange blossom honey, 2 cups sugar and Lavlin EC-1118 yeast. This recipe is the best mead I have ever had the pleasure to drink. Make a batch and ENJOY!!!.... ;>)
is there a way to ratio this down to a single gallon fermentation? I've did a tart cherry last year and it turned out, so I've started a few different ones. I've only done one successfully and would prefer to do smaller batches to find the ones I like before making something nobody wants to drink :) so I have a gallon jug that i'm doing each one in, and since I'm a pineapple fan wanted to try this one but not such a larger scale one :)
Tom, here's my recipe for pineapple wine....I think it is good. 2 cans pure pineapple juice NOT from concentrate, (I used DOLE), 3 cups cane sugar, 1 cup brown sugar, 1 clove, 2 cinnamon sticks, and I used Lavlin EC-1118 yeast. Mine had an ABV of 17.685%!! 2 glasses and you're 3 sheets to the wind!! Good Stuff! Another GREAT yeast to try is WhiteLabs WLP775.......only problem is the price of this yeast is WAY OVERPRICED!!!!!
More questions from me haha. Do you not always stabilize before back sweetening? I'm making a cyser that I was to back sweeten, and was unsure if I should campden + K Sorbate + Sparkaloid before honey addition, or if I can add it all at once.
Definitely depends on your process. In this mead, the yeast had gone past its predicted alcohol tolerance and then definitely dropped dead to the bottom, so I had no concerns about needing to stabilize it before back sweetening. However, if I was using an aggressive yeast and made this at a lower ABV, I would stabilize it before back sweetening because of the chance the yeast could kick back off. One way to ensure a little safety would be to backsweeten and then take a hydrometer reading that day and a week later to see if there was any change on the hydrometer. At least that gives you a little insurance policy. For your cyser, I would stabilize, wait 48 hours, and then backsweeten.
@@DointheMost Why backsweeten? I put an excess amount of sugar in the wort right from the start so there is NO reason to dick around using all of those unnessesary chemicals! When my yeast is done working; the leftover sugar leaves it just sweet enough for me. I would much rather do it this way, rather then taking the risk of making Bottle Bombs. I use Lalvin EC-1118 yeast. Great for pineapple anything!
@@billdrummer1197 your argument against using “unnecessary chemicals” does not negate the fact that some people want to use specific yeasts for specific purposes, while also not having everything they brew be ridiculously high alcohol.
@@DointheMost Sorry, I came on a little strong there! I agree with you 100% on specific yeast use. Too much ABV can tend to ruin the flavor. (nothing a little aging can't fix. LOL). I just prefer to NOT use chems unless I have no other choice, IMO. I'm not looking to start any kind of an argument.....My apologies if I offended You. :>(
Seen too many of your videos over the last month, and I don’t think I’ve skipped that intro song once
The pineapple logo was awesome!!!
Hey I know that Twitter handle! Happy that you enjoy the art. This is looking like a fantastic batch. Totally not biased since Pineapple is one of my favorite foods. Totally.
Appreciate you!
@@DointheMost And I appreciate all the work y'all do to inform and entertain people on this hobby. Keep it up! Or should I say keep doin the most? Is that too on the nose?
Zaezar Draws 🤣
brought here from a mead FB group post and insta subscribed after this video. thank you for the content and hard work... and that song lol, nice
Thanks for watching! Which FB group?
I believe it was in mead makers and recipes.
When I use pulped or fibrous fruit, I generally pour through a fine mesh brew bag.. I'll tie it off and toss it in as well then pull it out some time around the 2/3 break, it limits a lot of the mess that doesn't compact well.
I was fairly impressed by how well this stuff compacted even before hitting it with sparkolloid. The pulp was kind of the consistency of a thick smoothie. This sounds a pretty good method for fibrous stuff, though!
@@DointheMost I did a pineapple from a juice from Sam's club and there was a whitish fluff/fiber that never packed down after months of waiting. I had to rack clear what I could then and then pour the remainder through cheesecloth to get the pulp out. That was the brewer's sample portion ;)
Since then, I put all pulps and purees and raw fruit goes into/through brew bags.
Conrad Wheeler I keep finding my brewing bags re-purposed to make cheese 😂
Lalvin K1-V1116 has worked really well for me for pineapple wines in the past.
I'll need to pick up some QA23 and see the difference.
Any recommendations on a one gallon recipe?
If I wanted to add coconut to secondary would you suggest toasting the coconut for added fresh?
OK, I did add toasted coconut, lime zest and the juice of one lime and it turned out amazing.
Hi there, i like your channel very informative. I just wanted to suggest you to try a sugarcane wine or mead. With your process.
"What tropical fruits do you brew with"
Not me but a mate of mine brewed an all grain Australian pale ale with citra, Eldorado and mosaic hops and another mate said that tastes like mango, bless his soul, he's been a brewer longer than me and the mate I talked about earlier but he only does extract beer brews and doesn't do all grain, he doesn't even use hops in his beer... anyways he now makes a mango beer with mango nectar 🙂🤣
Recently tried this with Aldi's pineapple juice (~$3.80 per 64 fl oz). I ended up opting for a OG of 1.098 instead of your higher OG. After some backsweetening to 1.01, it made a perfect blend with your tannin and acid suggestions. Thanks!
Sooooo, are you selling this or what? Sounds delicious
I'm thinking I may give this one a shot
I think if I was going to do it again I’d cut the amount of honey in half. It’s a bit too high ABV for me! And I don’t have much of a sweet tooth. But I really wanted to do the most with this and make a desserty pineapple mead. 😁
I am currently making a pineapple mead and I keep thinking about the coconut shavings I have in my cupboard. Do you think that would be a nice addition to the batch?
How did it finish? Its been over a year, inquiring minds want to know.
I was wondering the same thing?
How do you stop the yeast eating up all the back sweet honey ? Also have you made an orange/clove/cinnamon mead ?
I have!! 4 cloves 2 cinnamon sticks, 3lbs orange blossom honey, 2 cups sugar and Lavlin EC-1118 yeast. This recipe is the best mead I have ever had the pleasure to drink. Make a batch and ENJOY!!!.... ;>)
is there a way to ratio this down to a single gallon fermentation? I've did a tart cherry last year and it turned out, so I've started a few different ones. I've only done one successfully and would prefer to do smaller batches to find the ones I like before making something nobody wants to drink :) so I have a gallon jug that i'm doing each one in, and since I'm a pineapple fan wanted to try this one but not such a larger scale one :)
Tom, here's my recipe for pineapple wine....I think it is good. 2 cans pure pineapple juice NOT from concentrate, (I used DOLE), 3 cups cane sugar, 1 cup brown sugar, 1 clove, 2 cinnamon sticks, and I used Lavlin EC-1118 yeast. Mine had an ABV of 17.685%!! 2 glasses and you're 3 sheets to the wind!! Good Stuff! Another GREAT yeast to try is WhiteLabs WLP775.......only problem is the price of this yeast is WAY OVERPRICED!!!!!
More questions from me haha.
Do you not always stabilize before back sweetening? I'm making a cyser that I was to back sweeten, and was unsure if I should campden + K Sorbate + Sparkaloid before honey addition, or if I can add it all at once.
Definitely depends on your process. In this mead, the yeast had gone past its predicted alcohol tolerance and then definitely dropped dead to the bottom, so I had no concerns about needing to stabilize it before back sweetening. However, if I was using an aggressive yeast and made this at a lower ABV, I would stabilize it before back sweetening because of the chance the yeast could kick back off. One way to ensure a little safety would be to backsweeten and then take a hydrometer reading that day and a week later to see if there was any change on the hydrometer. At least that gives you a little insurance policy. For your cyser, I would stabilize, wait 48 hours, and then backsweeten.
@@DointheMost awesome! I appreciate the advice.
@@DointheMost Why backsweeten? I put an excess amount of sugar in the wort right from the start so there is NO reason to dick around using all of those unnessesary chemicals! When my yeast is done working; the leftover sugar leaves it just sweet enough for me. I would much rather do it this way, rather then taking the risk of making Bottle Bombs. I use Lalvin EC-1118 yeast. Great for pineapple anything!
@@billdrummer1197 your argument against using “unnecessary chemicals” does not negate the fact that some people want to use specific yeasts for specific purposes, while also not having everything they brew be ridiculously high alcohol.
@@DointheMost Sorry, I came on a little strong there! I agree with you 100% on specific yeast use. Too much ABV can tend to ruin the flavor. (nothing a little aging can't fix. LOL). I just prefer to NOT use chems unless I have no other choice, IMO. I'm not looking to start any kind of an argument.....My apologies if I offended You. :>(
ooof i cringed when picked that carboy with the crack. so lucky didnt decide to go then.
I once did a kiwi wine...it was the best homebrew I ever did...and then the glass cardboy broke and I had 5l of wine pool in my kitchen...
😢
hahahaha... see the name on the scale?