Day 116 Opening a Pineapple Tinker, Updates

Pineapple Tinker

Pineapple Tinker

On the evening of December 10, 2013, I began a little experiment with a pineapple, some honey, sugar and brown sugar. It was kind of a melomel, a fruit mead, but it wasn’t sweetened entirely with honey. As my little experiment progressed, I included some vanilla bean and some untoasted American oak chips. I called it Pineapple Tinker. As the pineapple was fermenting, I was discouraged, because it smelled AWFUL. I was sure that it was going to have to be thrown out. With a little research, I found others  that had similar feelings about their fermenting pineapple, but had waited and were amazed at how good it turned out to be. So, I decided to stick it out.


According to my notes, the OG was 1.112 and the FG was 1.000. That would make a 14.70% ABV final product. Is that even possible with S-04 yeast?! I would have thought the yeast would have died off before that. If there’s that much alcohol in this Tinker, that’s dangerous! There’s no burn…maybe a little warmth lingering in the throat. Anyway, bottled this small batch on January, 20, 2014. What I have now, is a beautiful pale yellow crystal clear color with a definite pineapple aroma. It is very well carbonated with fine, Champagne-like bubbles, a dry, but not bone dry, clean pineapple flavor. A little more sweetness in this would be nice, but I’m pretty impressed! All honey for sweetening would have been nice. And maybe back sweetening with a little something non-fermentable would have been a good addition, but for a first “Tinker”, I’m happy!

Still no real sign of life in the pineapple tepache. Pineapple-mango melomel should be an interesting contrast to the Tinker…it continues to carboy condition. And the American Wheat RyePA is at a crawl in primary fermentation. I did get some vodka today and zested two lemons and two oranges…combined in a covered storage container in the fridge until ready to go to secondary with the RyePA. That should happen over the weekend, sometime.

Ready to cover and refrigerate.

Ready to cover and refrigerate.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.


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