Preparation time: 30 minutes | Difficulty Level: Easy| Ready In: 21 days
- Pineapple – 1 kg (It should be fresh and ripe)
- Sugar – 1 kg
- Water – 2 litres
- Yeast – 1 teaspoon
- Sugar – 1 teaspoon
- Warm Water – 2-3 tablespoons
- Lemon – 1
Before you start off, keep a clean dry earthenware container and a wooden spatula ready. Both should be devoid of moisture content. In Bangalore there is a shop in Commercial street where you can buy the earthenware container.
- Dissolve yeast along with 1 teaspoon sugar in luke warm water. Cover with a lid. Keep it aside to rise. I normally keep this by the side of stove, so that it gets warm.
- Peel off pineapple skin. It need not be a perfect peeling. It is fine to have a bit of skin there. Chop pineapple into 1.5 inch pieces.
- Boil 2 litres of water in a clean vessel. Add sugar and let it dilute. Once it starts boiling, add pineapple slices and let it get cooked for few minutes. Switch off the burner when done,and keep this aside to cool. Transfer this to earthenware container (bharani).
- By now, yeast would have fermented and risen. Add this yeast and lemon juice to the container. Stir well with a wooden spatula.
- Close the lid and keep this air-tight for the next 21 days. Open the lid and stir it once on 4th or 5th day.
- On the 21st day, open the container, strain it using a muslin cloth to remove the residues and store in clean, dry air-tight glass bottles.
- Preserve in dark cool place. Better to keep wine in dark coloured bottles.