How to Make Pineapple Peel Wine and Vinegar

Pineapple peels can be a good organic fertilizers for garden plants. Converting those peels into wine or vinegar can also be done. Save those peels of pineapples for organic fertilizer, wine or vinegar. Which one would you choose?


Converting to Organic Fertilizer
Just place those peels beside plants. The plant will love you for sure!

Converting to Wine
1. Extract pineapple peels.
2. Pasteurize the juice at 70ºC for 15 minutes.
4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes.
5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel.
6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks.
7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer.

Converting to Vinegar
1. Extract pineapple peels.
2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC.
3. Transfer into sterilized container, half-filled.
4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days.
5. Decant/siphon to separate sediments, dead yeast.
6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments.
8. Transfer vinegar to bottles and pasteurize. Age for a month.
9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store.

Measure the following physico-chemical properties and adjust accordingly to set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations. Vinegar should have at least 4% TA.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
f. See standards for vinegar here.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

6 Replies to “How to Make Pineapple Peel Wine and Vinegar”

  1. hi ! i just want to say thanks for the writer of this article , it really helped me find related studies about my science investigatory project .

  2. where do u get vinegar starters? I need it for our investigatory project regarding the same product.. pineapple peelings as vinegar

  3. hello how are you ? can i ask you some questions regarding the vinegar production. What will be a good substitute for the wine yeast ? What will be the ideal temperature for fermentation ? Is the vinegar starter same as the MOTHER vinegar as everybody else are familiar with ?

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