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).