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Pineapple Peel Wine
- Peel of 1 medium sized pineapple (discard the crown)
- 3 cups sugar * see notes before proceeding
- 3 cups potable/drinking water (boiled and cooled water)
- 1/8 teaspoon yeast
- 1 egg white well beaten
- Wash the pineapple thoroughly and pat try with a cloth. Cut & discard the crown and the stem (base)
- Transfer the peel into a large (approx 2 litres) glass/ceramic jar and add the water, sugar, yeast, egg white and stir well.
- Cover with the lid, do not fasten it (alternatively just cover the mouth of the jar with a thick cloth). Keep undisturbed in a clean, dry place of your kitchen 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. The wine gets better with age
2. Egg whites is normally used in winemaking as it is one of the fining agents used for the purpose of clarifying the wine. Egg whites, clay or other compounds help precipitate dead yeast cells or other unwanted solids out of a wine.
3. A lot of people have written in saying that the wine turned out too sweet. I believe this has a lot to do with the sweetness of the pineapple used. Before you use the sugar, do taste the pineapple. If it is extremely sweet, reduce the sugar to 2 cups instead of 3. If the pineapple is sour then you can use 3 cups of sugar. If the wine still turns out too sweet for your tastebuds, the only way of adjusting the sweetness (that I can think of) is to make another fresh batch of wine minus the sugar this time. While serving, mix the two into a glass and adjust accordingly.
The nutritional values are only indicative.
Post updated on 19th Oct, 2012 with the note on potable/drinking water
Post updated on 9th Jan, 2016 with note on adjusting sweetness