Pie-plant Wine
Ingredients
Directions
Prepare
Cut pineapple into 1-inch pieces.
Cook until soft.
Add 2.5 pounds of sugar to the juice.
Ferment and cork
Put in a keg and let ferment.
When fermentation is complete, cork it up.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pie-plant juice
- Forms the liquid base of the wine and carries its flavour.
- Sugar
- Feeds the yeast during fermentation, which turns sugar into alcohol and carbon dioxide, and adds sweetness.
The step that matters
Corking after fermentation is complete. Fermentation gives off carbon dioxide. If the wine is corked before fermentation has finished, the gas can build pressure in the sealed container. Waiting until fermentation is complete keeps the vessel safe and the wine stable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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