Homebrew Recipes.

Ah, that explains it. I normally put a big jug with a spoon in it on the scales, add the sugar and use boiling water from the kettle to dissolve it as I worry about caramelisation and suicidal wine flies heating stuff up in pans on the stove.

 

After the exploding Pineapple, I didn't want to add the water till it had died down a bit

 

But isn't it the sugar, rather than the water making your wine explode? (unless you're making sodium or potassium wine).

Pineapple juice is always rather 'pulpy' and can contain a lot of sugar - I've just had a look at a carton from Tescos and it contains 123 g/L which if fermented out would be approaching the strength of White Lightning.

But it's very underrated ingredient that can be used (in conjunction with white grape/ or white grape and apple juice) to make a really good fast maturing wine, although it can be a real sod to clear which is why I make anything using it in at least 5 gallons at a time because a Wilkos finings sachet currently costing 80p will clear 6 gallons/36 bottles (2p/bottle and well worth it) that will be drinkable the next day.

 

Yes, I learnt the hard way with pineapple. I ended up having to repaint the ceiling in the wine making room. Twice! So now I make it in very large batches. Much easier to manage and much less mess.