October has barely begun and I am already in the mood to celebrate Christmas :-) Indian winters are nothing to be excited about but the season brings with it a lot of cheer and warmth. Speaking about cheer - the last quarter of the year is always the best time of the year. Infact, the festive season here usually starts around mid August and ends when a brand new year is ushered in. I am so looking forward to all the festivities, colour and cheer that will soon follow.
In preparation for Christmas and all the goodies that will soon follow on my blog, I thought it was an ideal time to post this recipe of the pineapple peel wine that I tried making early this year. Although it is a quick wine that is ready in less than two weeks, I allowed it to take its own sweet time to mature and now, after several months it is ready to face the world. Err, it has gone through stringent quality tests though and has been served to a few guests who have given it the thumbs up - so technically it has already faced the world.
The best part about this wine is that it is made with an ingredient that is usually considered a waste - the peel of the pineapple that is discarded without a second thought as soon as the fruit is cut. Sugar is the only ingredient that contributes to the 'cost' of this wine - since it makes a small batch it is ideal for consumption at a simple family gathering than a large party.
So the next time you buy a pineapple, don't discard the peel - make some wine out of it, wait for a couple of months before you serve this golden wine that exudes the warmth and colour of the shining sun! Go make some for Christmas, pour a little for yourself and enjoy some home made cheer!!
Pineapple Peel Wine
Prep time: 10 mins + 13 days | Cook time: Nil | Yield: approx 1.25 litres
- peel of 1 medium sized pineapple (discard the crown)
- 3 cups sugar * see notes before proceeding
- 3 cups potable/drinking water (boiled and cooled water)
- 1/8th tsp yeast
- 1 egg white well beaten
1. Transfer the peel into a large (approx 2 litres) glass/ceramic jar and add the water, sugar, yeast, egg white and stir well.
2. Cover with the lid, do not fasten it (alternatively just cover the mouth of the jar with a thick cloth). Keep undisturbed in a clean, dry place of your kitchen for 3 days.
3. After 3 days, strain the liquid through a clean muslin cloth into a clean vessel. Discard the peel and transfer the liquid back into the jar and cover. The wine will be ready for consumption after 10 days.
4. If you wish to keep it longer, fasten the lid of the jar and keep in a cool, dry place till you are ready to serve. Decant before serving.
1. Do ensure that the pineapple is washed thoroughly before peeling it. It is a waste of precious juices and flavours if you wash the peel afterwards.
2. Egg whites is normally used in winemaking as it is one of the fining agents used for the purpose of clarifying the wine. Egg whites, clay or other compounds help precipitate dead yeast cells or other unwanted solids out of a wine.
3. A lot of people have written in saying that the wine turned out too sweet. I believe this has a lot to do with the sweetness of the pineapple used. Before you use the sugar, do taste the pineapple. If it is extremely sweet, reduce the sugar to 2 cups instead of 3. If the pineapple is sour then you can use 3 cups of sugar. If the wine still turns out too sweet for your tastebuds, the only way of adjusting the sweetness (that I can think of) is to make another fresh batch of wine minus the sugar this time. While serving, mix the two into a glass and adjust accordingly.
Post updated on 2nd Oct, 2012 with the second note
Post updated on 19th Oct, 2012 with the note on potable/drinking water
Post updated on 9th Jan, 2016 with note on adjusting sweetness
Labels: Christmas Wines, Homemade Wines, Pineapple Peel Wine, Pineapple Wine, Quick Wines