Pineapple skins [recipe request]

Does anyone have a recipe specific to pineapple skins? I have a pineapple wine recipe for sweet and dry styles which would be the obvious alternative recipe. Has anyone tried a wine made from just skins? Apparently it's been done and would be a good one to try as I have a steady source of skins and cores.

Thanks in advance Chris.

Reply to
Christopher Herberte
Loading thread data ...

Have a look at Jack Kellers site -- if anyone has done it he will have!

formatting link

Reply to
Pinky

if there were usable sugar in the skins i'd think Dole would be making money on it.

also how do you clean such a course skin?

Reply to
billb

Don't put down the idea to quickly. ;o) Pineapples have a very rough but a relatively thin skin. Consequently, you take off a lot of meat with the skin. Now I have watched Thai's skin pineapples and they have a way of doing it that wastes a lot less than the standard way most people do it, but it takes more time. Anyway, there can be a lot of meat on the skin and it may well be good for fermenting. As far as Doles is concerned, They may well do something with the skins. The way they skin them, they really leave a lot of meat on the skin. They peal it to fit a can.

In the absence of a recipe, try making one up. Use a standard recipe that calls for a given weight but cut down on the tannin as the skins probably have a lot. You might make several small batches and see how they come out. If you do, keep us posted.

Ray

Reply to
Ray Calvert

There is a commercial wine in Hawaii made from pineapples, i would not be surprised if they didn't use scraps (or whole pineapples) from the normal pineapple canning industry.

I would look at maceration of some sort to extrace as much juice as possible, without fermenting on the pulp. That way would minimize any weridness imp[arted byu the skins.

Reply to
Droopy

I have received a 10Kg bag of pineapple skins and cores and lacking freezer space I put the lot in a 25L fermenter added 6kg sugar some pectic and nutrient and pitched the yeast. The pineapple skins had heaps of meat on them. The initial fermentation chewed heaps of the meat from the peel. I did not add tannin as Ray suggested and assumed it has plenty of acid so that was left out too.

This was about 10 days ago and have since strained the pineapple brew into a

19L plastic container. At this stage it's bubbling away nicely and smells great.

Thanks for the support, I'll keep ya's posted with the progress. Chris.

Reply to
Christopher Herberte

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.