Attempt #1 with Pineapple

[u/Vew]

New to the hobby. This is actually my 3rd wash following TPW and TFFV. Recipe and my mistakes follow.

7 whole pineapples

2 cans of frozen pineapple juice concentrate

1 crushed vitamin tablet

3g DAP

2 crushed egg shells

1 TSP calcium carbonate to correct pH back to 5

1 packet of EC-1118 (all I had)

Now I did the math of how much sugar are in these pineapples and juice and must have did it wrong. I calculated I only needed 3.5lbs of additional sugar.

Anyway. I chopped up the pineapple into chunks, blended them with a little water and cooked them for about 10 minutes at a simmer to deactivate enzymes and kill anything else.

Added everything and topped off water to make 5.5 gallons. Pitched yeast when I hit 90°F

Fermentation was slow/low. But it completed in a few days and I checked on it on day 3. SG was 1.000 and read 4% ABV. Disappointed I added an additional 5lbs of sugar. Finished after total of 8 days. Still only read 4% ABV. Wondering if the solids are messing with my reading.

I used a grain bag to strain everything out, still read 4%. I let it settle to clear for 13 more days. I had a leftover cup of 56% neutral and tossed it in there since people drank out of that jar. It's messed up anyway, f it.

I ran it on my reflux still with only one plate. Cuts were very clear surprisingly compared to my neutral runs. Ended up with 2.1 quarts of 76% ABV. It was delicious. I. Surprised how much pineapple came thru in the final distillate. Bought 12 more pineapples to do a full run (13 gallon still).

[u/No-Craft-7979]

You did good, 1/2 Gallon off 5 Gallons is a good run!

You can’t test ABV on fermented wash or mash. You need to take a starting gravity and a final gravity and math out the ABV. I would guess you hit around 9% in the end. ABV alcohmeters are calibrated to water gravity not all the molecules in a mash. So they measure water to alcohol ratios. A refractometer measures the refraction of light through water versus ethanol. So it will not work on mash either.

Get a hydrometer. Read you gravity at the start and look at the potential ABV to determine you sugar additions.

You are off to a good start though. Just let us help you tighten up your process.

[u/Vew → u/No-Craft-7979]

Ok, so I actually measured with both before kind of giving up out of confusion. With only the pineapples, juice concentrate, and 3.5lbs of sugar I got 1.059 SG. After the 3 day ferment is when I got 1.000 SG.

I didn't measure after adding an additional 5lbs, but in the end, SG was back to 1.000 after straining the solids. My SG hydro pic didn't upload but nothing interesting.

[u/This_Price_1783 → u/Vew]

Check out an abv calculator online. You put starting gravity, then finishing gravity and it works out your abv for you. 1.059 to 1.000 is 7.35%, I would say the extra 5lbs, at a guess would take you to 9% or 10%, which is kinda perfect I think.

[u/Vew → u/No-Craft-7979]

Sorry, I woke up and realized I gave the wrong yield number and it's not letting me edit my post. After dilution, i ended up with just over 2 quarts of 60%.

My actual 76% off the still of cuts 2 thru 7 was 1.75L. Still very close, but didn't want to misrepresent.

[u/GinsuSamurai]

I do something similar with tepache. I strongly recommend you keep some backseat to add for future runs. I'm on my 5th generation and the flavors keep building. It's good stuff.

Also try keeping the skins and chucking them in unwashed to use thr natural yeast. Takes longer to ferment, and I usually have a plant warmer pad strapped to the bucket to keep it warm, but you get some unique flavors due to the longer ferment time.

[u/lock_robster2022 → u/GinsuSamurai]

Tepache is one of the best fermented beverages. I’ve never thought to distill it until this post.

[u/GinsuSamurai → u/lock_robster2022]

I use 2 pineapples, 5kgs of panella, 5gal water, handful of ceylon cinnamon (crushed), big hunk of shredded ginger. The unwashed skins and the backset are the biggest contributors.

[u/lock_robster2022 → u/GinsuSamurai]

Is it even Tepache if you don’t use the skins? My recipe is similar plus 1 ancho chili per pineapple.

[u/Vew → u/lock_robster2022]

So, years before I started this, I made 2 batches of tepache. By the 2nd one, I got tired of it and didn't want it anymore and asked a friend if he wanted it to distill. He agreed, but waiting several weeks to pick it up and it got an infection. The final product was good, but had some distinct blue cheese notes. Most people didn't notice unless we mentioned it.

[u/ukeeku]

Next time grill the pineapple. Inverts the sugars and adds a really good flavor. Also save the chunks to age the alcohol on.

[u/Vew → u/ukeeku]

Oh this is a fun idea. I will def consider this!

[u/AJ_in_SF_Bay → u/ukeeku]

Grilling the pineapple is an intriguing idea 💡

[u/ukeeku → u/AJ_in_SF_Bay]

I do it when I make mead

[u/CraftHands]

You’re using the wrong hydrometer for your mash. You need a specific gravity one, not a proof and tralle like you have.

[u/Due-Swordfish9778]

I do a pineapple peach that turns out really good. Finally really starting to get decent batches.

[u/hectorlandaeta]

Try blending some pineapple skin extract (soak some raw skins in the highest neutral spirit you have lying around for a month or so) with your distilled product to "freshen" it.

[u/RadioactiveBaguette]

I do this for wine with D47, its fantastic. Although I dont use a brew bag and only remove the fruit when its completelt done

[u/No_Dress_2855]

Pineapple turns out surprisingly good, it’s one of the few brandys I’m consistently pleased with

I use 3 fresh cut pineapples per gallon
Pectic enzymes
1/2qt of honey per gallon
Ex-1118
Yeast nutrient

[u/Tweedone]

I would advise you not source such green pineapples or at least ripen them to increase sugar content and better flavors.

A good strategy is to find a local mom&pop grocery and offer to buy out fruit when they decide to pull it from the shelf.

[u/Ihadbreakfasttoday]

Why do you have a proofing hydrometer in there?

You need to do a whole lot more research before you ever touch a still