METHOD:

Select fully ripe pineapples. Cut off stalk and outside rind.

1. Cut in half and remove hard core. Chop in small pieces. Put in nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping pulp in bag, tie top, and place in primary. With pineapple juice, this work is already done.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check Specific Gravity and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Siphon wine off sediment into glass secondary. Attach lock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing, siphon again in 2 months and again if necessary before bottling.

These wines are very pleasant as a dry wine. If slightly sweetened wine is more to your taste, at bottling add 1/2 tsp. stabilizer, then stir in 1/4 lb. dissolved sugar per gallon.