My New Pineapple Lemonade

[GekoDude]

Well I Have tried my hand at wine making before and wasnt to successful. I have tried pressing my own fruit but I could never tune in, so now Im trying concentrates. So I figured I would post my Ingredients and method and see If I could get feedback and direction. Is for my 1 gallon carboy

So For my Pineapple Lemonade I Used:
1- 46 oz Dole 100% Pineapple juice (no preservatives)
2- MinuteMaid Frozen Lemonade Concentrate 2x12oz = 24oz (no prs)
1- tsp Yeast Nutrient
1- Lalvin K1-V1116 yeast packet (kinda old stored with Winemaking stuff in an inside closet)
1 - Cup of Sugar
1/2 - Gallon Drinking water (Reverse Os, Steam Distilled Infant Water)

For The way I put it together was about the same as this youtube video https://www.youtube.com/watch?v=MVjr2obchpI Only difference was I didnt have Bentonite and my yeast was different

My Starting SG Is 1.082 and I have my carboy In a cabinet under the guest bathroom sink (hopefully climate controlled enough) and its dark under there

Well there It is Please let me know what you think or If I am in need of anything else. Looking forward to some good feedback!

 

[Stressbaby]

Hi GekoDude,
The guy in the video does some things that some consider unconventional. He uses the carboy as a primary and so the primary fermentation is under airlock. I think most people use a bucket (covered loosely with a lid or cheesecloth or something) for primary fermentation and move it over to the secondary when it is mostly done. Maybe his method is OK if only doing grape juice concentrate...I'll be interested to know if the pineapple juice creates problems with overflow in your airlock during primary fermentation.
Also, it is not clear how long this wine is aged but after he first racking he leaves a huge amount of headspace in his second carboy. Most people would top up at that point.
If it were me I'd leave the bung/airlock off for the time being, cover the top of the carboy with cheesecloth or other fabric, secured with a rubber band. You'll be able to see the fermentation easily enough. Then reattach the airlock when it gets down to 1.010 or so. And I wouldn't leave the carboy on a nice finished hardwood floor. I'd leave it in a pan to be safe.

 

[Stressbaby]

Oops, I missed the fact that those are lemonade, not grape juice concentrates.

I haven't made this wine but I've read that it can be hard to get fermentation going. I'd also keep it warm, keep it stirred, and consider a yeast starter if it doesn't appear to get moving.

 

[Pumpkinman]

If the yeast is old, it may or may not be a problem, I would make sure that you get a fresh packet or two of yeast, you may need to get some yeast nutrient as well, other than that, keep us posted on the progress.
If you want a some real nice fruit wines that are easy to make and very good, do a search for dragon blood, you can then create your own recipes based on this.

 

[GekoDude]

Thanks for the replys! Yeah now that you mention it I was thinking why not use my bucket for primary but I thought It might have been because I dont have any pressed fruit to fit in the mash. So overflow may be a problem hmmm I dont have anychesse cloth at the momemt you think a wash cloth could do the trick maybe folded twice? If I get a chance to go to the wine making supply store I am definately gonna pick some up along with new yest. Also In the video he stirs in the yeast, do most do that or do you just pour it in and let the yest work its way down? And lastly I forgot to test the PH whoops. Ima look around and think I have some leftover strips. Now my question is what should I add to raise or lower my PH if needed also what would be an acceptable range. I have a bunch of addatives and chemicals so I cant fix the problem fairly quickly. Thanks again for helpin out!

 

[GekoDude]

Lol just checked It and..... Guess you were rite

It does smell great. So this is a good sign anyways though? This means the yeast is active and it has started fermenting rite, I didnt see many bubbles comin up. I havnt checked PH yet either. Also should I do something to it or just let it be now. I stirred it and I removed the airlock and wrapped a single sheet of paper towel over the top. Comments?

 

[Stressbaby]

You've proven that the yeast was viable! If it were me, I'd sanitize the wash cloth with K-meta, then secure the wash cloth with a rubber band and wait it out.

I bet if you look really closely at the must visible in (what's left of) the shoulders of the carboy you will see some bubbles. But with the foam and cap there, you won't see any of the bubbles coming straight up. I would stir it a couple of times a day, and when the SG comes down, put the airlock back on. With the volume loss from overflow + pulp + racking, you will have some topping up to do if you want to keep it in a 1 gallon so be thinking about what you will want to top it up with.

 

[GekoDude]

Sweet! I think Ima try a trick my buddy told me about he tops off with sanitized marbles! so not to dillute his wine. I thought it sounded interesting so ill give it a whirl! besides I dont think ill be able to find anything thatll match the flavor really well. So what do you say about a week or so and rack or should I just focus on SG for racking purposes, I like sweet wines is there a way to not let it get dry?

 

[Stressbaby]

Sure, lots of folks use marbles. FWIW, I try to make a tiny bit extra with each batch, then stick it under a second airlock in a beer bottle or a wine bottle. Then I use that to top up after the first racking. If I can't I try to use a similar wine. Lots of ways to skin that cat.

If it were me, I'd watch the SG and when down around 1.010, add the airlock. As for racking at that point, I think you can find folks who would do it both ways. I don't know that there is a right answer. Personally I'd probably see how much sediment I had and I would rack if I had a significant amount. You might, as the lemonade and pineapple might be sort of pulpy.

Most generally for a sweeter wine, it seems like the best thing to do is to ferment it dry, then stabilize with k-meta and sorbate, then backsweeten. The thing to know is that you need to watch it for at least a few days after you add the sugar back, but before you bottle, to be sure that fermentation doesn't restart.

 

[Arne]

Since you just started it, if it was me, I would pour it into a sanatized bucket and add another can of lemon or two with a bit of water. Be forwarned if you dump into a bucket you will probably get a bunch of oxygen in it and it will probably ferment like crazy for a while. Guess what I am trying to say is use a big enough bucket. Anyway if you can get it up to a gal. and a qt. or a gal and half, you will have some to put in another airlocked bottle of some kind to use as a top up when you rack. Other than that, I believe you will get some wine out of it. Arne.

 

[GekoDude]

Sounds good I like all the input I think Ima let this one roll for now and may try another concentrate within the next week, I got a 1gal ferment bucket and a couple of 1gal carboys so I think I can try a couple at a time. Thanks for all the help! I think when it comes time I will backsweeten with the same brand of pineapple juice

 

[GekoDude]

Hey Arne I did have a question though. Would It be ok to pour it into the bucket because I though the whole reson for having cheesecloth/airlock was for oxgen not to get to the mash I thought the yeast feed on the sugars in an Anaerobic state? Am I mistaken or missing something.

 

[Fabiola]

Looks delicious, I want to make it next...

 

[GekoDude]

I made a new post Here-
http://www.winemakingtalk.com/forum/f5/my-current-pineapple-lemonade-secondary-36524/

 

[Arne]

Yep, the yeast need some oxygen, so many of us here ferment in a open bucket til the s.g. gets down to 1.010 or so. Just cover with a towel or something similar. When it gets down to 1.010, either snap on a lid with a airlock or transfer to a secondary with a airlock. It is not making as much co2 when the ferment slows so you protect it with an airlock then. You said you have a 1 gal. bucket, I would use a 2 gal. bucket for starting 1 gal. Then you have room for making a bit extra for topping up and room for it to expand when it ferments. (check your post with the pic.) Arne.

 

[GekoDude]

Yeah I did move it to the bucket turns out I do think it is a 2 gallon. I recently racked it into a secondary at an SG of 1.000 did I wait to long or am I good?