This pineapple brandy or mampoer recipe makes a smooth spirit with subtle pineapple flavors and aromas. It will yield +/- 1L of finished product (43% ABV).
Ingredients:
- 3kg ripe pineapples
- 1kg sugar
- 9L water
- 15g yeast
- 15g yeast nutrient
- 10g french oak
Method:
- Place the whole pineapples in the freezer for 3-4 days to help destroy the acids in the fruit which can prevent fermentation
- Defrost the pineapples and remove the top and bottoms of the pineapple.
- Cut the outer skin off so that only the juicy flesh remains. Cut away any spoilt or rotten spots in the fruit.
- Blend the pulp in a food processor.
- Transfer the resulting slurry into a fermentation vessel (20L or bigger).
- Add in the sugar and stir. Leave for 45-60 minutes but not longer as this can cause the mash to go sour.
- Add the water and pitch in the yeast and nutrient. Stir the mash.
- Seal your vessel making sure to leave at least 25% free space at the top of the vessel as foaming may occur during fermentation. Add an airlock.
- Put your fermentation vessel in a warm area and maintain a temperature range of 28-30 degrees C.
- Fermentation should last between 7-14 days.
- Once your airlock has stopped bubbling your fermentation is ready to be distilled.
- Remove fermentation liquid from the vessel and strain through a cheesecloth to remove pulp or use an auto-siphon to siphon off the liquids.
- Distill liquid using a pot still to retain as much pineapple flavour as possible.
- Dilute product down to 55-60% ABV.
- Add french oak and allow your brandy to age for 5-10 days shaking the bottle once a day.
- Dilute the final product down to 43%, bottle, and enjoy!
