pineapple cider

[lampie]

I know if you can realy call it cider but found this recipe in a book and i love pineapple so will give it a try the comming days. this is the recipe directly from the book True Brews written by Emma Christensen.

The recipe for 1 gallon copied from the book:

1 very ripe pineapple
14 cups water
1 cup / 8 ounces grated piloncillo or dark brown sugar. (this is unrefined hole canesugar).
1 cinnamon stick
2 cloves
1 campden tablet
1.5 tsp liquid belgian ale yeast (half a tube)
1 tsp yeast nutrient
1 tsp acid blend ( i think citric acid or some lemon juice)
0.5 tsp pectic enzyme

and splenda to back sweeten and some normal sugar to prime.

I will update this thread when I start with this brew ..

[DEMPSEY]

I have T58 yeast that I cannot remember why I got it but thinking it might be useful for a recipe like this

[Ciderhead]

Is you real name Greg by any chance, or do you have any Irish cousins?

[Greg2013]

Is you real name Greg by any chance, or do you have any Irish cousins?

Insert mad scientist laugh here 

[Ciderhead]

Somehow I don't see you as a mad scientist more of..well... but we still love you just the same 

http://www.youtube.com/watch?v=FnblmZdTbYs

[lampie]

what i posted is the original recipe that i got from a book and did some shopping today and got most of the stuff I needed but the yeast is going to be a problem. I will post the recipe that I have used with some pictures and a descripton how the brew is progressing .. I had most of the ingredients at home and had to get some but will share my own recipe and how to here .. I probably can get the yeast that is mentioned here but to not to spend to much money and use my own fantasy and experiance to make this brew i will give it my own twist on this recipe..

I managed to get a nice big pineapple today and the herbs (cinamon and cloves) and start the brew on friday or saturday..  This partly because of time and the pineappple that i could get now is not quite ripe enough..

so I just wanted to share the basic recipe and my own version and taste test will follow.. It probably need some tweaking but that will happen in a few weeks..

I wanted to share this recipe because i thought it used exiting fruit and flavors .. If it will be a "cider" i dont know but i hope it will be drinkable

[Dunkel]

Could you shortcut this and just use pineapple juice (Pineapple Turbo Cider)? 

[Will_D]

When a recipe calls for "acid blend" its usually a 50/50 mix of citric and malic acids. Malic is the acid from apples!. If you cannot get it suggest you crush up a couple of Bramleys (the universal sour cooking apple - easy to get in .nl)

Also you may need to add tannin: a few english tea bags steeped for 20 mins in a cup of boiling water.

[lampie]

tnx for the advise will I have some tannine powder at home that came with my starterskit and always use a cup of strong english tea .. I did not know about the acid blend i thought it was just citric acid but will put in some apple ..

Dunkel probably can use pinapple juice as a shortcut but bought a big pineapple for €1.50 and this is for 5 liter.. If i have to buy the juice from carton need 4/5 cartons so it will be a bit more expensive..

bought a pineapple and herbs yesterday and the pineapple needs to ripen a bit so expect that that will take an other two days before I will realy start .. I will also use some cider yeast because have that at home.. I can get liquid yeast but this will set me back €7.. for me its just a little experiment now and when I have some results i can tweak the recipe a bit and will go for a 25 iter brew and I think its worth to get the yeast..

[Greg2013]

What's the advantage of using malic acid as opposed to citric acid in a brew like this ? Is one better than the other and why ? 

[Will_D]

What's the advantage of using malic acid as opposed to citric acid in a brew like this ? Is one better than the other and why ? 

Its about flavours: Sharp Lemony versus Sour Apple.

It is supposed to be a cider so some apple would probably be appropriate.

There is also Tartaric acid which is the acid occuring in grapes

[lampie]

Came home today and was welcomed with the sweet smell of a ripe pineapple so it was time to start.. got two big cooking apples the best i could get at this moment and had the herbs and other stuff at home..

5 liter water
1 ripe pineapple
2 cooking apples
400 gram unrefined canesugar
1 cinamon stick
2 cloves
litte bit of sulphite

0.5 pack of cider yeast
1 tsp yeast nutrient
0.5 tsp citric acid
0.5 tsp pectic enzyme
1 cup of strong tea for the tannin.

sanitized my 10 liter fermenting bucket and threw in 400 grams sugar poured over some boiling water and desolved the sugar. Then topped it off to 5 liter with cold water. Gave my fruit a nice bath of clean water and cleaned it well.



cut of the top and bottom of the pineapple and cut the rest of the pineapple in pieces with the skin on and cut the apples and added this to the sugar water. then added the stick of cinamon, 2 cloves and some sulphite (campden) gave it a good stir.





I did not take a reading because it fell on the ground and there is a bit of a crack in it  ..

will leave the bucket for about 24 hrs to sterilize the fruit.

[Ciderhead]

Do you want an umbrella with that luv

[lampie]

I wil wait for a few days first when it contains some alcohol

the next day made a yeast starter and a strong cup of thee. added it together with the pectine, citric acid and yeast nutrient..

Its all bubbling nicely

[GrahamR]

Looks interesting. Where did you pick up a 10ltr fermenter with a tap, wanted one for a good while