Fresh pineapple fruit

Fruit sorting Washing Peeling & Crushing Juice Extraction

Filter with
unbleached Removal of Pineapple pulp
muslin
Removal of decayed fruit Removal of fruit peelings

+ 2 parts distilled H2O: 1 part juice

Pineapple Juice + 1 part sugar: 4 parts dil. juice

+ 1 beaten egg white: 2-3 L wine △ w/o boiling, low heat for 30 mins.
Set aside for cooling

Filtration & Wine Maturation Must + 2 g dry yeast/ L mixture

Clarification (2 to 3 months, with airtight cover)
Bottling Pasteurization
Pour to a bottle & loosely
30 min, 70-80 °C
stoppered it with cotton plug

Settle sediments and

Removal of waste and yeast decant the liquid

Fermentation
Base wine (14 days or more until all air
Pasteurization bubbles are released)
30 min, 70-80 °C