Here's a 1.5 year old pineapple wine. I added a jalapeno, habanero, and another hot pepper that I can't remember ATM. I added them 2 weeks before bottling. https://pic8.co/sh/sgGGOz.jpg https://pic8.co/sh/D8cNeA.jpg I was wanting a sweet taste in the front with a bite in the rear but it's reversed. The first thing you taste is jalapenos, then you feel the heat, after you swallow you get the sweetness of the pineapple. It's a real smooth drink. Especially if you like spicy. I'm going to turn some into vinegar so I can then ferment some specialty hot sauces. Wish I could share a bottle with you. All I can do is share the recipe. Enjoy! I'll write the 1 gallon recipe. 2 full pineapples, skinned, cut into 1" cubes 1 gallon of water Enough sugar to reach the desired SG for me I added 1.5 cups. 1 tsp yeast nutrient 1 tsp yeast Energizer 1 tsp of pectic enzyme 1/2 tsp tannin 1 Camden tablet, crushed Place cut pineapple into freezer bags, sprinkle a little sugar on top, and freeze for at least 48 hours. It breaks the cellular structure so more juice is released. Bring half the water to a boil and add the sugar. Stir until sugar is fully desolved. Do not place hot water on fruit or you will set the pectin and it will never clear. Pour water sugar mix and the rest of the water into a 5 gallon bucket. This will cool it enough. Mix in all ingredients except fruit. Stir until well mixed. Take thawed fruit and place into a straining bag. You can use paint straining bags from Lowe's. They are super cheap and reusable. Place bag into your bucket and let set for 24 hours before adding yeast. This gives the pectic enzyme time to convert the pectin into fermentable sugar, which will help with clarity. Stir/dunk twice a day. This is important to keep the wine from going bad. Bacteria won't develop unless its inactive/not moved. After a week remove fruit. Strain the bag by squeezing. Rack the wine into a 1 gallon carboy, add an airlock and let sit for a month. Rack off of the sediment at the end of the month and let sit for 2 months with an airlock before racking again. Rack again at 1 year. This allows you to see how the profile is developing as you are getting the wine clearer and clearer. If you need to top it off use white grape juice. Once the taste gets to where you want it, and the alcohol taste has aged off and mellowed then you can add your peppers. Don't over do it. I used 1 jalapeno, 1 habanero, and one little skinny pepper. Cut off stem, cut in half and add. Seeds and all but the stem. Let sit under airlock for 1-2 weeks max. Strain if needed, bottle, and enjoy. This will give you an approximate 13% ABV.