Ok, so I've been trying my hand at making some homemade Pineapple wine. I'm not that stupid, couldn't be that hard right? Just some fruit juice with some yeast and time. Well the first time I made some yellow(ish) coloured rubbing alcohol, the second batch came out much better but not sweet enough so I added more sugar, but that has just been used by the yeast to make more alcohol. How do I stop the yeast from producing alcohol and eating up all the sugar? My recipe was as follows:
About 750mL of fresh Pineapple Juice About 1/2 teaspoon yeast About 1 tablespoon of added white sugar 2 weeks to ferment
Submitted March 01, 2016 at 06:15AM by OffDuty26 http://ift.tt/1SdRIRl
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