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Pineapple Wine 01

Pineapple wine is a lovely easy to drink wine, it is good because the ingredients can be found at any time of the year either fresh or in tins.

Below is a list of possible attributes and qualities of the Pineapple. These are not hard and fast rules and should only be used as a guide. The more experienced practitioner will have different ideas of attributes.

Table of Correspondence for Honey Dew Melon wine.
Energy: Receptive.
Animals: Insects mainly Butterflies
Associated Plants: all root vegetables
Colour: Orange.
Element: Fire.
Goals/Rules: Beauty, Dieting, Fidelity, Legal, Luck, Money.
Planetary: Mercury.
Signs: Leo.
Time: Midday.
Moon: New.
Weather: Stormy.
Festivals: Samhain, Beltane, Lughnasadh.

A description of the wine
The colour of the wine is a yellow, Pineapple wine is light, and dry, with a good hint of Pineapple flavour.
                        Ingredients needed to make 5 Gallon or 30 bottles
                        (divide the amount by 5 for 1 gallon)

                        3 Ripe Pineapples or 8 Large tins
                        ¼ lb Bruised Ginger root, sliced thinly.
                        4 kg white sugar.
                        1 litre of White Grape concentrate
                        1 teaspoon of brewing yeast.
                        20 Litres Spring water

Making your wine
Your still spring water is catching a few rays in a sunny window you are now ready for the creative process. A more potent wine can be made if you create a ritual for making the wine. I will not share mine as this should be a personal challenge and personalised to your own needs.

  1. Wash the ginger in the sink, then on a clean work surface give the Ginger some good bashes with a rolling pin or something similar to bruise it. Then place it in a bowl and set aside for a few hours for the bruising to take effect.
  2. Sterilise all your equipment including your fermentation vessel.
  3. Wash and slice off the skin from the Pineapple
  4. Cut the pineapple into segments and mash in a bowl or pan, then add to the fermentation vessel.
  5. Add the sugar to the fermentation vessel and pour on 1 gallon of boiling water and stir well.
  6. After the ginger has rested a while cut into thin slices no more than 5mm and bring to the boil in a large pan, then continue to simmer for a further 15 minutes.
  7. After the ginger has simmered gently pour into the fermentation vessel.
  8. Add you grape concentrate to the fermentation vessel and give it a good stir.
  9. Pour the remaining still water into the fermentation vessel to the correct level and add your yeast.
  10. Give everything a final stir and place the lid with the fitted air bung on.
  11. Place the Must in a warm place.
  12. Do the washing up.
  13. See basic wine making for further instructions
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