Pineapple-grape wine (Light,Semisweet)
Ingredients:
leaven from champagne or universal yeast
435 g canned pineapples (no preservatives)
1 liter of juice of light grapes (no preservatives)
1020 g of fine sugar
1 heaped teaspoon of citric acid
1/2 flat teaspoon of grape tannin
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
Cut the pineapples finely and pour together with the syrup into a bucket, add grape juice and sugar. Pour 1 liter of hot water and mix thoroughly. Then we pour 2 liters of cold water. When the temperature drops to 21°C, add the remaining ingredients. Cover and set aside on 3 days for fermentation. We mix every day. Then we pour the mash into the gander and clog with a cork with a fermentation tube. Set in a warm place for further fermentation. When the wine stops working, we download them. Liquor can be drunk after 3 Months, but it acquires a better taste, if it flies a little longer.
Remark: To get heavier wine, one more can of pineapples should be added and 450 g of sugar.