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Pineapple Brandy (mampoer)

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).



  • 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!