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Donatelo, thank for replying, believe it or not but I have only been doing this since June. I spent most of the last two years in the hospital and got out and said "I want to make wine" then I went crazy. This forum and my own fevered mind is what is making try stuff like this. I just hope...

Smok1 thanks for the information I will add nutrients now! God it's good having a place like this to go to. I don't know what I would do otherwise.

Day 10 sg 1.034 temp 76 over ripe fruit smell to the must today. If yeast are sluggish tomorrow i will add some nutrients. I am unsure about the yeast I used not having used it before. All other yeast I used the primary would have been done by now. Thinking about racking to secondary...

I am new also lots of great help here. Welcome and enjoy.

Day 9 sg 1.040 temp 77 degrees flavors blending together but with a soft coconut finish. Brigitte I agree with you I feel like a mad scientist sometimes doing this. Especially since I am so new to it I never know what I am going to get. Pineaggle in secondary may be needed since both flavors...

Hi Brigitte, Both flavors seem to be much more subtle today. The pineapple is sweet but you really couldn't say it was pineapple without knowing it. Plus the coconut seems to be losing all flavor. I might add some chunks of pineapple in secondary to bring the flavor out more but will wait...

Day 8 sg 1.050 temp 78 degrees no more yeast matte. Flavor more subtle now alcohol starting to dominate taste. Not sure if I will use this type of yeast again.

Brigitte mine are usually done by now about a week is all it takes. This one is slow but I will watch it and make sure all goes well. Good hearing from you again take care.

Day 7 sg 1.060 temp 77 degrees. No foam on top of the must. About half way thru the sugar. Flavors are bleading well coconut has taken a back seat to the pineapple. Hopefully all is well.

Day 6 temp 76 sg 1.065 following advice the sg is still moving downwards. Yeast matte on top only about half filled the primary. Waiting until sg reaches 1.020 to move into secondary. Brigitte and Wineforfun I will take your advice and see how this plays out thanks for the advice. Take care all

Hi PandemoniumWines, I guess it's more of a visual,thing to me, hardly getting any bubbles and the matte of yeast is inactive today whereas yesterday there was a lot of movement. Sorry if I can't describe it better but I am very new to wine making. Have a great day and take care.

Day 5 sg 1.080 temp 75 degrees stirred the must fermentation sluggish coconut flavor fading pineapple really coming forward hopefully coconut will come back some othwise I will fix post fermentation. If yeast still sluggish tomorrow I will add nutrient and energizer to pick back up.

I k ow this is strange considering but I took a package to the local post office to send some wine to my sister. I was told I could not mail wine without a licence. How do you get around that. I was going to mail in an entry but now I am not sure I can. Thanks

Day 4 sg 1.100 temp 77 degrees. Fermentation going well stirred the must flavor still holding. Thick layer of foam on top.

jpsmithny I have my fingers really crossed and high hopes for this batch and can't wait to see where it goes. Take care

Day 3 sg 1.110 temp 72 and we have bubbles in the airlock. Stirred must some Lee's with the fruit puree not bad. Coconut flavor still holding which I am glad about was afraid it might fade. Really looking forward to tasting this once the sugars have been comsumed.

Bridgette, thank you for replying. I went on Amazon and found olivenation pure coconut extract. Unfortunately I bought the 8 once bottle instead of the 4 once bottle being the newby that I am. Now I have about 6 ounce that I don't know what to do with lol. You are right this is tasty and if...

I pitched the yeast today. RC 212 sg stable at 1.114 temp 72 degrees. I rehydrated the yeast per package directions. The must still has a good flavor. Stirred the must to bring back the gross lees suspension.

Bernard, thanks for replying. I will use white rum to give it a true pina colada taste. I think between the coconut water and extract I got around the oil problems I have read in other threads. If the coconut flavor fades I will use just a bit more extract to bring it back. Once I get Into...

Ok so today I made this recipe with three tweaks. I used two cans of Vinters Harvest pineapple puree and 4 gallons water in place of the 4 gallons of unsweetened pineapple juice. I also added 10 teaspoons of coconut extract to give my coconut water an added flavor boost. Lastly I added 17.5...