PeteB Posted February 6, 2017 Share Posted February 6, 2017 Has anyone on this forum had experience fermenting and distilling pineapple juice? I have been offered 600 litres of frozen juice Any ideas for the best use for it? Cheers Pete Link to comment Share on other sites More sharing options...
Curators Reserve Posted February 6, 2017 Share Posted February 6, 2017 G'day Pete. Very interested in following your progress on this. Link to comment Share on other sites More sharing options...
indyspirits Posted February 6, 2017 Share Posted February 6, 2017 What's the brix and acidity like? Link to comment Share on other sites More sharing options...
RobertS Posted February 6, 2017 Share Posted February 6, 2017 https://www.law.cornell.edu/cfr/text/19/151.91 CFR says pineapple averages 14.3 brix. I found reference to pineapple wine, people usually add sugar but strangely seem to add MORE acid rather than neutralizing. Do you have a lab still and a grace window for a trial ferment? Link to comment Share on other sites More sharing options...
PeteB Posted September 18, 2017 Author Share Posted September 18, 2017 Sorry to followers of this thread. I forgot to report back on outcome. I fermented the pineapple juice with added cider yeast so ended up with a pineapple wine. Double pot distilled it which removed most of the pineapple flavor. Back flavored and reduced ABV to 18% with more pineapple juice then added a little sugar. Final product 100 bottles (500 mL each) of a delicious pineapple liqueur. Just a fun experiment never to be repeated, unless someone gives me more bulk juice. Link to comment Share on other sites More sharing options...
RobertS Posted September 18, 2017 Share Posted September 18, 2017 Interesting that you lost so much flavor, considering pineapple notes are one of the tropical ones that come from Fischer esterfication. I would then assume the one that comes through then is just one of a larger whole, the rest being too heavy? Link to comment Share on other sites More sharing options...
Silk City Distillers Posted September 18, 2017 Share Posted September 18, 2017 Wonder if some of these not-typically-fermented fruits can be processed in a different manner. First - steam distillation of the fruit pulp to extract the volatile flavor components - or solvent extraction with ethanol/vacuum distillation. Second - fermentation of the remaining fruit pulp and a second distillation to yield alcohol. Combine. In my own trials, it almost seems like the fermentation process "blows-off" a lot of the characteristic volatile of the fruit, especially the more delicate aromas. Pineapple aroma is significantly more complex than ethyl butyrate. In fact, there are many more butyric acid esters that create the pineapple aroma, Ethyl Butyrate alone is at best, "similar to pineapple". Problem is, I suspect most of these will stack up in the heads. Post-fermentation, you have a significant number of negative volatiles that make it impossible to remove the esters you want. So why not strip them off first? Link to comment Share on other sites More sharing options...
mjduheme Posted September 19, 2017 Share Posted September 19, 2017 there is a vodka from Maui called PAU that is distilled from pineapple. very smooth. Link to comment Share on other sites More sharing options...
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