Pineapple wine is ready to drink - Pic by Abby from TheWingedFork

Easy Pineapple Wine Recipe

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Pineapple wine is an easy-to-make-at-home fruity wine that gets served for Christmas, Easter or other family gatherings. Here’s how we do it here in Bombay.

Ingredients for the Pineapple Wine

But first, the list of ingredients we use.
800 grams pineapple
2 litres water
750 grams sugar
20 grams yeast – we use active dry yeast
1 tablespoon sugar
50 ml warm water
2 pods vanilla – Optional
1 egg for clarification or 1 sheet gelatin or 5 drops milk – Optional

Steps to make the Pineapple Wine

Chop the pineapple - Pic by Abby from TheWingedFork
Chop the pineapple

Start by cleaning the pineapple and chopping it into small pieces. Get rid of any overripe pieces as these will make the wine bitter. Some people also use the skin of the pineapple to make wine, and you can too if you want to.

Sugar to proof the yeast - Pic by Abby from TheWingedFork
Sugar to proof the yeast
Leave the yeast to proof - Pic by Abby from TheWingedFork
Leave the yeast to proof

Proof the yeast by adding it to a bowl with sugar and 50 ml warm water and leaving it aside for 10 minutes. At the end of 10 minutes, the yeast starts to bubble, which means it’s active.

Barni - Pic by Abby from TheWingedFork
Barni
Water in the barni - Pic by Abby from TheWingedFork
Water in the barni
Sugar for the Wine - Pic by Abby from TheWingedFork
Sugar for the Wine

In a large ceramic jar (we call them barnis) add your 2 litres of water and the 750 grams of sugar. Next, add in your proofed yeast and stir. Then add in the chopped pineapple and vanilla pods and stir with a wooden spoon.

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Stir the pineapple mix daily - Pic by Abby from TheWingedFork
Stir the pineapple mix daily

On the first day, you might need to stir the wine 3 or 4 times to release the gasses as the levels rise.

Pineapple pieces float to the top - Pic by Abby from TheWingedFork
Pineapple pieces float to the top

After that, stir the must (wine mixture) daily to release the carbon dioxide. Oh, and try to be smarter than we are and use larger barnis. This picture is of the time when the wine almost overflowed because the carbon dioxide inside made the pineapples rise to the top and all the gas was pushing upwards.

Also, these barnis come with ceramic lids which are good to use. They will keep the oxygen out and help release the carbon dioxide slowly. If you’re not using barnis, tie a cloth around the top of your glass jar or cover it with a balloon.

And if you’re wondering whether you have to stir the wine, you don’t have to. But it’s recommended. Stirring the wine gets rid of the excess carbon dioxide that might be suffocating the yeast. It also gives them access to a bit of needed fresh oxygen, get rid of sulphites, and keep your sugars moving. You don’t need to know this, it’s just here if you’re interested. So carrying on…

Small jar for testing - Pic by Abby from TheWingedFork
Small jar for testing

We sometimes keep a small jug for testing outside, so that we can see how the wine is doing. It’s not a necessary step. Just depends on whether you want to see how the wine is progressing or not.

After 7 days of stirring, strain the wine into a large glass jar or steel vessel. This is Day 7 or Day 8.

Taste the wine to confirm that it’s fine. If it’s sweet and fruity, you’re good to go. If by chance, your pineapple has lent the wine some of its bitterness, you can back-sweeten the wine by adding in 200 grams or 250 grams of sugar. There’s no need to worry about it being seen. The remaining yeast will gobble up the sugar over the course of the next few days, and your wine can soon be on its way to your glass.

Now the important notes before bottling the wine on Day 14 or Day 15. When the wine is just formed, it’s quite cloudy. So take a glass or decanter and fill it with the pineapple wine, then add just a teaspoon of the white of an egg to it and stir well. Add this wine back to your glass jar or steel vessel and stir the wine. Next step is bottling it and waiting another 7 days to drink it! (The egg white will help the dregs settle and clarify the wine till it becomes clear like below by Day 21.)

If you’re worried about the wine becoming acidic, use half a teaspoon of baking soda instead of the egg white. This will both clarify the wine and reduce acidity.

Pineapple wine is ready - Pic by Abby from TheWingedFork
Pineapple wine is ready

If you’re a vegetarian and can’t use eggs, use a sheet of gelatin instead or 4 to 5 drops of milk to clarify the wine on Day 14 or 15. Don’t add too much, mind you!

And that’s it! Wait another week, and your wine is ready to drink. If you can’t wait for the wine to clarify, you can actually drink the wine now itself. It just depends on how much patience you have. Wink wink!

Pineapple wine is ready to drink - Pic by Abby from TheWingedFork
Pineapple wine is ready to drink
How to make Pineapple Wine at home - By Abby from TheWingedFork

Did you try out this recipe? Give us your review below! And make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!

Pineapple wine is ready to drink - Pic by Abby from TheWingedFork

Easy Homemade Pineapple Wine Recipe

AvatarAbby
In India, we're used to making pineapple wine at home for festivities. This version of the pineapple wine is easy to make and can be ready in 2 weeks.
4.5 from 8 votes
Prep Time 30 mins
Fermenting Time 14 d
Total Time 14 d 30 mins
Course Drinks
Cuisine Indian
Servings 3 litres

Ingredients
  

  • 800 g Pineapple
  • 2 l Water
  • 750 g Sugar
  • 20 g Yeast Preferable Active Dry Yeast

To Proof The Yeast

  • 1 tbsp Sugar
  • 50 ml Water Warm

Optional Ingredients

  • 2 Vanilla Pods Optional
  • 1 tsp Egg Whites Optional (See notes for veg substitutes)
  • 250 g Sugar If you need to back-sweeten the wine on Day 7 or 8

Instructions
 

To Proof The Yeast

  • Add 1 tablespoon sugar and the 50 ml water to a small vessel or pot.
  • Add in the yeast and stir briskly.
  • Leave alone for 10 minutes till the yeast starts to bubble. (While the yeast is proofing, you can chop the pineapple.)

Prepare the Wine Must

  • Pour 2 litres of water into your ceramic or glass jar along with the sugar.
  • Chop your pineapple into small pieces and add to this jar.
  • Add in the proofed yeast mixture.
  • Add in two vanilla pods that you have slit open. (Optional)
  • Stir the wine with a wooden spoon, cover and leave aside.
  • On the first day, you may need to stir 3 or 4 times to release the excess carbon dioxide formed.
  • On the next 7 days, stir once a day. (We usually do it every morning at the same time.)
  • After 7 days, strain the wine into a large steel or glass jar. (Day 7 or 8)
  • Taste a bit of the wine. If it's sweet, then perfect. If the pineapple has somehow turned the wine a tad bitter, back sweeten it by adding in another 200 or 250 grams of sugar. There's no need to stir too much, as the last of the yeast will eat the sugar over the course of the coming week.

Clarify The Pineapple Wine

  • Take some of the pineapple wine in a small glass or decanter. (Day 14 or 15)
  • Add in a teaspoon of egg white and stir well. If you're vegetarian, add in a sheet of gelatin or 5 drops of milk instead.
  • If you're worried about the wine being acidic, use half a teaspoon of baking soda instead of the egg white. This will both clarify the wine and reduce acidity.
  • Add this mixture back to the pineapple wine and stir.
  • Bottle the wine and leave aside for 7 days before drinking. This will take you through to Day 21. But if you don't want to wait, you can drink the wine on Day 14 itself.
  • Chill and serve!

Notes

If you’re a vegetarian and can’t use eggs, add a sheet of gelatin to the wine mixture or 4 to 5 drops of milk to clarify the wine.
If you’re worried about the wine being acidic, use a half teaspoon of baking soda instead of the egg white.
Pineapple Wine Recipe- By Abby from TheWingedFork

11 thoughts on “Easy Pineapple Wine Recipe”

  1. I wasn’t too sure of your recipe, so I tried with only half the ingredients. But it turned out good. I’m going to make more next week. Thanks for the detailed instructions.5 stars

    Reply
    • Hi Basanti, you could use the same recipe and fruit will ferment naturally without yeast, but it won’t be as strong. It will only be around 2% to 3% strength.

      Reply
    • Hi Alexandra, that’s not possible. Splenda will not work. The sugar is what the yeast feed on to produce the alcohol. You can reduce the amount of sugar if you want a less sweet wine, but this will also reduce the alcohol percentage to about 3 or 5%. You could also substitute the sugar with about 300 grams raisins and let the yeast feed on the sugar in the pineapple and raisins. But again, this will give you circa a lower alcohol% and a slightly different flavor.

      Reply
  2. My pineapple wine is already fermented twenty days but it’s cloudy and not too sweet . Can I add the egg white and more sugar now to clear it? Thanks5 stars

    Reply
    • Hi Yen,
      If it’s not sweet enough, then yes, please add the extra sugar and leave it aside for a week. This is the step that should have been done around Day 7 or 8. It’s still okay now, but it might take a bit longer to dissolve as most of the yeast won’t be active anymore.

      Pineapple wine is naturally cloudy and takes some time to settle down. Did you already add in the teaspoonful of egg white on Day 14 or Day 15? If you didn’t you can add it now, but you’ll have to leave the wine aside for 7 more days for it to clear out. Egg white works slowly.

      But sometimes wine also gets cloudy if it undergoes a secondary fermentation in the jar or bottle. So if you think this is the case, I suggest you skip the egg white and add a quarter teaspoon of baking soda instead. To do this, you’ll have to move all the wine back to a large decanter or jar. This is because the baking soda makes the wine fizz for a few minutes and can overflow. After adding the baking soda, rebottle the wine. This will deactivate the yeast and also clarify the wine faster.

      Reply

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