Living in Indonesia I only ever use fresh pineapple and to add tannin, I use very very strong black tea, variety is up to you bit is is something else that can add complexity. It also gives the wine a bit of body. For the acid side, I use lemon or orange juice but want to try a starfruit here called blimbing wuluh or another native sour fruit kedongdong. Both have different characteristics that could make it interesting. Now I never do straight pineapple but either add bananas and raisins depending on the final result I want. Do not do a lot of measuring as it is all based on smell, listen, taste and look as my dad and his mates taught me with plum wine
