Converting to Wine
1. Extract pineapple peels.
2. Pasteurize the juice at 70ºC for 15 minutes.
4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes.
5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel.
6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks.
7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer.
Converting to Vinegar
1. Extract pineapple peels.
2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC.
3. Transfer into sterilized container, half-filled.
4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days.
5. Decant/siphon to separate sediments, dead yeast.
6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments.
8. Transfer vinegar to bottles and pasteurize. Age for a month.
9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store.
Notes:
Measure the following physico-chemical properties and adjust accordingly to set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations. Vinegar should have at least 4% TA.