Pineapple Wine

Pineapple wine is a sweet, golden tropical wine that captures the bright, sunny flavor of fresh pineapple in every glass.

Homemade pineapple wine ferments into a beautiful pale gold wine with unmistakable tropical character. The flavor is bright and fruity, with the natural tartness of pineapple balanced by residual sweetness from fermentation.

Unlike tepache and other quick pineapple ferments that are essentially fruity sodas, this wine ages gracefully and actually improves over months of bottle conditioning. You can also make a pineapple mead by substituting honey for the sugar, which adds gorgeous amber color and a more complex sweetness to the finished wine. For an introduction to the general process, read my beginner’s guide to making homemade wine or my tutorial on how to make mead for honey wine variations.

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Pineapples are naturally high in acid and have a good amount of sugar, which gives them a head start in winemaking. They also contain an enzyme called bromelain that can cause cloudiness, so pectic enzyme is especially helpful for this wine. The acidity means you need less acid blend than other fruit wines, and the natural sugars contribute to a wine that finishes with lovely tropical sweetness. Fresh pineapple makes the best wine by far, as canned pineapple and juice have a “tinned” taste that carries through to the finished wine.

(Beyond wine, pineapple preserves beautifully in other ways too, including pineapple jam, home canned pineapple chunks, and dried pineapple for snacking. They’re inexpensive in season, and we often buy them by the case for preserving.)

Notes from my Kitchen

I love all things pineapple, and when they go on sale in season, I buy them by the case. Most of the pineapple gets put up as home canned chunks that my kids devour straight from the jar, and we make batches of pineapple jam that tastes like concentrated sunshine. Since I already make so many different winemaking recipes, homemade pineapple wine was the obvious next step.

The first batch was a revelation. Where tepache is refreshing but fleeting, pineapple wine is something you can save and savor. I love cracking open a bottle in the middle of a Vermont winter and being transported straight to the tropics. The wine mellows beautifully with age, and by six months the sharp edges smooth out into pure pineapple bliss.

Ingredients for Pineapple Wine

All country winemaking recipes aim to create a balanced fruit wine with enough residual sweetness to be enjoyable, enough acidity to add bright flavor, and enough tannin for good body and mouthfeel. Pineapples are unusual among winemaking fruits because they are already quite acidic and sweet, so the recipe adjusts accordingly. Here is what goes into a gallon batch of pineapple wine, along with explanations of why each winemaking ingredient matters:

• Fresh pineapple (3-4 pounds chopped, or 2-3 whole pineapples) – Fresh pineapple makes dramatically better wine than canned. The tinned flavor from canned pineapple or juice carries through to the finished wine and is quite noticeable. Use ripe pineapples that smell sweet and fragrant at the base. Include the cores, which are tough and fibrous but full of flavor and will be strained out anyway. If you must use juice, choose pineapple juice bottled in glass or plastic rather than cans, and make sure it contains no preservatives.
• Sugar (about 2 pounds per gallon) – Even though pineapples are sweet, they are not nearly as sweet as wine grapes, and without enough sugar the yeast will consume it all too quickly and stall out. The sugar is what gets converted into alcohol, so the finished wine will not be cloyingly sweet. For pineapple mead, substitute 2-3 pounds of honey, which adds its own tropical notes and gorgeous amber color.
• Water – Creates the wine base and dilutes the fruit. Use filtered or spring water if your tap water has a strong chlorine taste, as chlorine can inhibit yeast activity and prevent fermentation.
• Wine yeast – Different strains produce different flavors and alcohol levels. Yeast contribute flavor esters during fermentation that can enhance or complement the tropical fruit character. See the yeast section below for strain recommendations specific to pineapple wine. Never use bread yeast, which produces off-flavors and dies out at low alcohol levels.
• Yeast nutrient – Yeast cannot live on sugar alone and need nitrogen and other nutrients to thrive. Pineapple provides some nutrients but not enough for optimal fermentation. You can substitute a quarter cup of golden raisins (sultanas), but powdered yeast nutrient gives more consistent results.
• Acid blend – Pineapples are already quite acidic, so you need much less acid blend than most fruit wines. Just half a teaspoon per gallon is enough to create the proper pH environment for yeast and balance the sweetness. You can substitute 1 tablespoon of fresh lemon juice if needed.
• Pectic enzyme – Especially important for pineapple wine because pineapples contain bromelain, an enzyme that can cause persistent cloudiness. Pectic enzyme breaks down pectin and helps the wine clear properly. Without it, you may need to rack many extra times to achieve clarity.
• Tannin – Pineapples have almost no natural tannin, so without adding some the wine can taste thin and lack body. A small amount of tannin powder adds structure and mouthfeel. You can substitute one cup of strongly brewed black tea if you prefer.
• Campden tablet (optional) – Used to sterilize the must before pitching yeast, beating back any wild yeasts or bacteria that may be present on the fruit. Not strictly necessary if your sanitation is excellent, but provides extra insurance. If using, crush the tablet and add it 24 hours before adding yeast.

Equipment for Pineapple Wine

In addition to ingredients, you will need some basic winemaking equipment. Pineapple wine ferments vigorously, so a larger primary fermenter is helpful:

• Primary fermentation bucket (at least 2 gallons) or wide-mouth gallon jar
• Nylon straining bag or brewing bag for the fruit
• Narrow-neck glass carboy with airlock (for secondary fermentation)
• Auto-siphon or racking cane with tubing
• Wine bottles and corks
• Double lever hand corker (or use flip-top Grolsch bottles instead)
• Brewing sanitizer

Because pineapple wine tends to be cloudy, plan on racking several times during secondary fermentation. Having a second carboy makes this process much easier since you can siphon back and forth between them.

How to Make Pineapple Wine

The process follows the same basic method as any small-batch fruit wine. Pineapple wine is a vigorous fermenter, so be prepared for an active primary stage. If you are new to winemaking, read through my beginner’s guide to making homemade wine first.

Preparing the Pineapple

Cut the top and bottom off each pineapple, then slice away the skin. Chop the flesh into small pieces, about 1 inch or so. Include the cores, which are tough but full of flavor and will be strained out later. Do your best to reserve any juice that flows out during chopping.

Place the chopped pineapple in a nylon straining bag inside your primary fermenter.

Making the Sugar Water

Bring about 3 quarts of water to a boil on the stove. Add the sugar and stir until completely dissolved, then remove from heat. Allow the sugar water to cool to room temperature before proceeding. Pouring boiling water directly over the fruit and yeast will kill the yeast, so patience here is important.

Mixing the Must

Pour the cooled sugar water over the chopped pineapple in the fermenter. Add the acid blend, tannin, yeast nutrient, pectic enzyme, and crushed Campden tablet if using. Stir everything together to combine. If using a Campden tablet, cover with a towel and let the mixture sit for 24 hours before adding yeast. This gives the sulfites time to sterilize the must and then dissipate.

Pitching the Yeast

Once the must has cooled completely (and 24 hours have passed if using Campden), it is time to add the yeast. Rehydrate dry yeast by dissolving it in a quarter cup of warm water and letting it sit for 5-10 minutes. Pour the activated yeast into your must and stir gently. Cover with a towel or loosely with a lid but do not use an airlock yet, as the fermentation will be too vigorous and may clog or blow off the airlock.

Primary Fermentation

Within 24 to 48 hours, fermentation should be going strong. Pineapple wine ferments vigorously, and you will see lots of bubbling and activity. Stir daily and push down the fruit that floats to the top. Primary fermentation lasts about 7 to 10 days, until the most vigorous bubbling slows down.

Racking to Secondary

After primary fermentation calms down, remove the nylon bag of fruit or strain the wine through a fine mesh strainer. Siphon the liquid into a narrow-neck carboy, leaving the sediment behind. Fill to within a few inches of the top with clean unchlorinated water and cap with an airlock. Store in a cool, dark place for secondary fermentation.

Pineapple wine tends to be cloudy and benefits from multiple rackings. Plan to rack after 2 months, again at 4 months, and once more at 6 months. Each time, you will leave behind more sediment and the wine will become clearer.

Bottling and Aging

At bottling time, taste your wine. If it is sweet enough for your liking, simply bottle as is. If you prefer a sweeter wine, you can stabilize with Campden tablets and potassium sorbate, then backsweeten with 2 to 4 ounces of sugar dissolved in water. Siphon into bottles, leaving behind any remaining sediment, and cork. Allow pineapple wine to bottle condition for at least 2 months, preferably 6 months or longer, before drinking. The wine mellows and improves significantly with age.

Frequently Asked Questions

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I have at least a dozen winemaking books and I consulted them all to come up with this recipe for pineapple wine.  It’s closest to the Hawaiian Pineapple Wine Recipe from The Joy of Home Winemaking by Terry Garey. 

4.38 from 37 votes

Servings: 20 glasses (1 gallon, about 4 bottles)

Pineapple Wine

By Ashley Adamant

Homemade pineapple wine captures bright tropical flavor in a beautiful golden wine that improves with age. Fresh pineapple ferments into a sweet, fruity wine perfect for year-round sipping.

Prep: 30 minutes mins

Fermentation Time: 60 days d

Total: 60 days d 30 minutes mins

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Equipment

• One Gallon Wide Mouth Carboy
• Bottle Corker
• Wine Bottles
• Wine Corks

Ingredients 

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• ▢ 3 to 4 lbs pineapple, 7 to 10 cups, chopped *See Note if using juice
• ▢ 2 lbs sugar, or 2 lbs honey for pineapple mead
• ▢ 1/2 tsp. Acid Blend
• ▢ 1/4 tsp. tannin powder
• ▢ 1 tsp. Yeast Nutrient
• ▢ 1/2 tsp. Pectic Enzyme, optional, but recommended
• ▢ 1 Campden tablet, crushed (optional)
• ▢ 1 packet wine yeast, see notes

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Peel and chop pineapple and place it in a nylon fermentation bag inside a bucket fermenter (at least 2 gallons in size).
• Bring 3 quarts water and sugar to a boil on the stove, stir to dissolve, and then remove from heat.
• Allow the sugar water to cool to room temperature, then pour it over the pineapple in the fermenter.
• Add the remaining ingredients (except yeast), including tannin, acid, yeast nutrient, and crushed Camden tablet (if using). Stir to incorporate.
• Allow the mixture to sit covered with a towel for 24 hours to allow the Camden tablet to work (skip this waiting period if not using Camden tablet).
• After 24 hours, add the yeast and recover with a towel or cover loosely with a lid. The mixture will be vigorously fermenting, so it’s not necessary (or recommended) to use a water lock during this stage.
• Allow the mixture to ferment in primary for 7 to 10 days, until the vigorous fermentation slows. Remove the pineapple and siphon into a secondary fermenter, filling to within a few inches of the top with unchlorinated water. (A one-gallon narrow neck glass carboy is recommended.) Cap with a water lock and allow the mixture to ferment for 6 to 8 weeks.
• At this point, the wine could be bottled, but it’s highly recommended to rack several more times to help mature and clarify the wine. I’d suggest racking every 2 months for a total of 6 months (after the primary) before bottling.
• At bottling time, you can choose to bottle the wine as it is (as I did), or stabilize the wine and back sweeten with 2 to 6 ounces of sugar dissolved in water. Taste the wine before you bottle and make the decision based on your palate (adding sugar for a sweeter wine).
• Allow the wine to bottle condition for at least 2 months before drinking (preferably longer).

Notes

Using Pineapple Juice Instead of Fresh Fruit

If fresh pineapple is not available, substitute 2 quarts of pineapple juice for the fresh fruit and fill the remainder with water. Choose juice bottled in glass or plastic rather than cans, as canned juice has a tinned taste that carries through to the finished wine. Make sure the juice contains no preservatives like sodium benzoate or potassium sorbate, which will prevent fermentation.

Ingredient Substitutions

If you don’t have winemaking additives on hand, you can get a similar effect with these substitutions.  They won’t give you the same clean flavor, but they’ll get the job done in a pinch.

• 1/2 tsp Acid Blend = 1 1/2 teaspoons lemon juice
• 1/4 tsp Tannin Powder = 1 cup strongly brewed black tea
• 1 tsp Yeast Nutrient = 1/4 cup golden raisins (sultanas)
• Pectic Enzyme = highly recommended for pineapple due to bromelain; no good substitute

Yeast Recommendations

Lalvin QA23 is ideal for pineapple wine, producing clean, fruity wines with excellent clarity. Red Star Premier Blanc works well for pineapple mead. Lalvin K1-V1116 is a vigorous fermenter that handles acidic conditions well. For a drier wine, use Lalvin EC-1118 (champagne yeast). One packet treats 5 gallons; use about 1 teaspoon per gallon for smaller batches.

Pineapple Mead Variation

To make pineapple mead, substitute 2-3 pounds of honey for the sugar. Use a lighter honey like clover or orange blossom to complement the tropical fruit. Mead ferments more slowly and benefits from longer aging.

Dealing with Cloudiness

Pineapple wine is notoriously cloudy due to the bromelain enzyme in pineapples. Pectic enzyme helps but is not a complete solution. Plan to rack the wine at 2 months, 4 months, and 6 months during secondary fermentation. Each racking improves clarity. Cold crashing near freezing for a week before bottling can also help particles settle.

Backsweetening

If your finished wine is too dry, stabilize before adding sugar. Add 1 crushed Campden tablet and 1/2 teaspoon potassium sorbate per gallon, wait 24 hours, then add simple syrup (equal parts sugar and water) to taste. Most winemaking guides suggest 2-4 ounces of dissolved sugar per gallon for pineapple wine.

Aging Recommendations

Pineapple wine benefits significantly from aging. While drinkable after 2 months of bottle conditioning, the wine improves dramatically at 6 months and continues to develop for up to 2 years. The sharp edges mellow and the tropical flavors become more refined.

Nutrition

Calories: 209kcal, Carbohydrates: 54g, Protein: 0.4g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 75mg, Fiber: 1g, Sugar: 52g, Vitamin A: 39IU, Vitamin C: 33mg, Calcium: 9mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Pineapple wine is just one of many tropical and fruit wines you can make at home. For more winemaking inspiration, browse my collection of 50+ winemaking recipes or explore 50+ mead recipes for honey wine variations. Other fruit wines to try include mango wine, peach wine, cherry wine, and apple wine.