Exploding Pineapple

[Dave_W]

Well…..maybe it didn’t explode, but it sure did overflow the bucket.

First batch making pineapple using frozen concentrate. Have used canned fruit and canned juice successfully before.

6 cans frozen pineapple concentrate
216 oz water
2 1/2 tsp acid blend
3/4 tsp pectic enzyme
1 3/4 tsp yeast nutrient
1/2 tsp tannin
200g chopped golden raisins
2 campden tablets
2 lbs white sugar
Red Star Premier Cotes des Blancs Yeast

Had about 2 1/4 total gallons liquid in a 5 gallon bucket starting primary. This is the first time I’ve left the top of the bucket open, only using a brew bag to cover the top. I normally use a lid and air lock. Added campden tablets due to raisins and let sit overnight to warm up and get treated.

Was pretty foamy after mixing well the next day. I was surprised how much pulp is in the frozen concentrate. Pitched the yeast and it starting fermenting overnight making a nice cap. Stirred twice during the day, once in morning and once after lunch. Came home in the evening to find that the cap/foam had risen so much it was slightly overflowing the bucket, pretty much lifting the brew bag. I pressed on the bag and about half the foam collapsed, so I removed the bag, cleaned it and most of the bucket, and recovered. This morning the cap/foam was about an inch, so I stirred, scraped the inside of the bucket to get the pulp back in the liquid, and recovered with the bag.

Did I use too much nutrient to start?

Did I mix it too much and entrain too much air?

The bag was clean, but I didn’t sanitize it before placing it on the bucket because I didn’t expect contact with the wine. Should I expect problems from contamination?

 

[Ohio Bob]

Did I use too much nutrient to start?

Did I mix it too much and entrain too much air?

The bag was clean, but I didn’t sanitize it before placing it on the bucket because I didn’t expect contact with the wine. Should I expect problems from contamination?

I don’t think that is too much nutrient.
I don’t think you can stir it too much at this stage. Yeast needs oxygen. Stirring also knocks down foam as long as you don’t overdo it.
Low pH and the presence of alcohol will depress a lot of the bacteria that might be there.

My concern would be the raisins. I would have recommended simmering, not boiling, to knock down bacteria which is guaranteed to be on the surface of the raisins. Boiling is said to create a baked taste, not a fresh taste.

Vigorous fermentation is a good sign, not bad. Now you know why we advise to keep the top open with access to air. An airlock is just inviting a major cleanup issue. It’s possible the pulp is being carried to the surface/foam by CO2 and appearing to be more voluminous than expected.

You’re doing great so far!

 

[Dave_W]

Vigorous fermentation is a good sign, not bad. Now you know why we advise to keep the top open with access to air. An airlock is just inviting a major cleanup issue. It’s possible the pulp is being carried to the surface/foam by CO2 and appearing to be more voluminous than expected.

You’re doing great so far!

The foam definitely had a crust, that when broken released the CO2 and the mushroom collapsed a lot. Makes sense now, the pulp being carried up. I’ll try the simmering method next time, this batch will be consumed fairly quickly so bacteria on the raisins may not be an issue.

 

[winemaker81]

Bob's advice is spot on.

The bag was clean, but I didn’t sanitize it before placing it on the bucket because I didn’t expect contact with the wine. Should I expect problems from contamination?

Cleaning does the majority of sanitation effort, so your wine will be fine.

The overflow is likely related to the amount and size of the pineapple particles. Grape wines typically form a cap that rises to the very top of the liquid as the CO2 buoys it. But the grape "particles" are actually quite large, as "crushing" often just breaks the skins.

OTOH, the pineapple is chock full of small particles, and each is buoyed by CO2, which makes the overall volume of solids significantly larger, and more likely to be lifted up high.

In your place, I'd stir 4 times per day. And use a larger bucket, as you now realize that even at less than half full, pineapple can overflow it.

 

[Ohio Bob]

I would add to keep monitoring the SG every time you stir. With a quick start you may blow right past the 1/3 sugar depletion mark.

 

[Dave_W]

Bob's advice is spot on.


Cleaning does the majority of sanitation effort, so your wine will be fine.

The overflow is likely related to the amount and size of the pineapple particles. Grape wines typically form a cap that rises to the very top of the liquid as the CO2 buoys it. But the grape "particles" are actually quite large, as "crushing" often just breaks the skins.

OTOH, the pineapple is chock full of small particles, and each is buoyed by CO2, which makes the overall volume of solids significantly larger, and more likely to be lifted up high.

In your place, I'd stir 4 times per day. And use a larger bucket, as you now realize that even at less than half full, pineapple can overflow it.

Yes, already mushrooming again pretty good, so moved it to my 7 gallon bucket. Stirring does seem to break up the mushroom cap enough for it to settle down a little, but it sure is vigorous. Should I step feed the nutrient next time?

 

[winemaker81]

Yes, already mushrooming again pretty good, so moved it to my 7 gallon bucket. Stirring does seem to break up the mushroom cap enough for it to settle down a little, but it sure is vigorous. Should I step feed the nutrient next time?

I follow the package directions on the nutrient, adding 2/3 of the amount at inoculation time and the remaining 1/3 at either 1/3 depletion or 48 hours. With overnight starters I've had the must hit 1/2 depletion in 48 hours. If the yeast has high nutrient requirements, I add 50% more nutrient to avoid stressing the yeast, which will produce H2S.

Regarding your situation, I don't expect changing the nutrient regimen will have much effect. You're thinking of it as a biology issue when it's more likely simple physics (small particles provide many nucleonic points for CO2 to gather). Use a larger than normal container and stir 4 times per day.