A few weeks ago I was given eight juicy pineapples. One of the benefits of being known for making wine is that people sometimes give me fruit or vegetables that they cannot use themselves. Of course, when the time comes, they receive a bottle in return for their generosity. I always remember who gave me the produce so have no problem recalling who is to get a bottle of (hopefully) yummy alcohol.
The memory is less accurate when it comes to recalling what recipe I used. This means that if something is particularly successful I don't always remember how I made it.
I made my first batch of pineapple wine at the beginning of January using a recipe from C.J.J. Berry. Berry's recipes often call for a good deal of sugar and as I prefer wines that are not too sweet I sometimes use less sugar than he recommends. I started a second batch this evening with pineapple I'd frozen and this time I used the recommended 3.5 pounds of sugar. I think I used 2 pounds for the first batch. Taking notes on recipes is something I must always do from now on. When the time comes for drinking one might be dry and light and the other rather sweet and very alcoholic. Then I'll know.
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