Pineapple Beer Yeast

Pineapple beer yeast 10g

This is a aromatic yeast strain that Imparts a summer, tropical fruit - like character and can be used for speciality beers with specific aromatic and flavour profile.   

• Enough to make 20 L
• Reccomended dose: 5 g for to 10 L
• 10 % alcohol tolerance but best suited to a low to medium alcohol fermentation (to keep the pinapple beer from becoming to dry ).

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Recipe: Pineapple Beer

• 1 Ripe Pineapple
• 3.5 L water
• 2.5g yeast 
• 1 cup dark brown sugar
• 1 Cinnamon stick
• 2 cloves
• 0.5 grams Potasium Metabisulphite (preserve fruit flavour and inhibit wild yeast and bacterial growth)
• 1 teaspoon yeast nutrient
• 15 ml lemon juice
• 1.2 teaspoon pectic enzyme (Reduce have and improve flavour)
• 1 cup maltodextrin (optional)
• 45 ml Dextrose or table sugar dissolved into 1/2 cup boiling water and cooled (for bottling)

Method:

1. Sanitize your fermenter with a Miltons (baby bottle cleaner) solution or a no- rinse santiser.
2. Cut a cleaned pineapple into small pieces with the peel still on.
3. Bring water to the boil, remove from heat and add the brown sugar. Leave to cool (this will take about 2 hours)
4. Combine the cooled sugar water, cinnamon, cloves, and pinapple pieces to the santized fermenter. If you have a hydrometer, take a reading. 
5. Stir the potasium metabisulphite into the the sugar, pinapple and water mixture. 
6. Put the lid on the fermenter (with airlock fitted) and leave for 24 hours (so the potasium metabisulphite can sterilize the pinapple water)
7. Once the pinepple mixture is sanitised, sprinkle 2.5 g of your pinapple beer yeast into a sterilized glass filled with 30 ml of water, once foamy (15 - 20 min) add to your pinapple mixture along with the lemon juice, nutrient and pectic enzyme.
8. Stir vigorously with a sanitized spoon to distribute the yeast and aerate the water.
9. Fit lid and airlock to fermenter. You should see active fermentation in the airlock within 48 hours. 
10. Let the pinapple cider ferment in a cool dark room for 3 to 7 days unitll fermentation has slowed and a sediment has formed. At this point the cider is ready to be tranferred to another sterilized fermenter for secondary fermentation. 
11. Transfer to your secondary fermenter, leaving the sediment and cloudy liquid behind. Let the jug sit somewhere cool and dark for 2 weeks.
12. To bottle the cider, sanitize a pot/ small bucket, your bottles and caps (take your final hydrometer reading if you have a hydromter)
13. Pour the dextrose solution (for bottling) into your sterilized pot/ small bucket. Add maltodextrin to taste if you want to add sweetness. 
14. Transfer cider into your bottles, cap and label
15. Let the bottles site at room temperature out of sunlight for at least 2 weeks to carbonate.