if making pineapple juice with normal, frozen, or canned pineapples, do that first (must let frozen pineapples melt to room temperature before making juice. be sure to strain the juice at the end of the process)
once juice is complete, open the sweetness calculator to determine how much sugar cane sugar you should add and how much juice you should pour out (if using real pineapple, assume that there are 16 grams of sugar per serving of 8 fl ounces when doing your calculation)
using the values from the sweetness calculator, pour out your juice, add sugar, seal the juice again, and shake to dissolved (it's okay if it all doesn't dissolve)
open your brewsy bag and pour the contents in. seal your juice again and shake well.
replace your juice cap with your airlock (see video here), add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. cover with towel if necessary for darkness and/or keeping warm. save the juice cap!
after 3 days, move to fridge for 48 hours. optional: remove the airlock and replace with the original cap, but *not* tightened onto the juice container. instead, leave it loosely on top.
after 48+ hours in the fridge, your yeast will have fallen to the bottom of your container. optionally, you can now carefully pour your wine off of the sediment into a secondary container for bottling. you may find that sediment will build up again, and your wine might need to be poured off ('racked') once more. note: this sediment is completely safe to drink if accidentally consumed.
enjoy! your wine will continue to improve with age.
