Cherry Wine, Day 1

I took a recipe from Terry Garey's book The Joy of Home Winemaking, with only slight modification. Here it is:
3 1/2 quarts of water
3 cans of tart red cherries in water (Oregon brand Montmorencies)
2 1/4 pounds of sugar
1 tsp acid blend
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 pkg Montrachet yeast (Red Star dry)

I boiled the water and added the juice from the cherries and the sugar.
I put the cherries in a straining bag at the bottom of my primary fermenter.
I poured the boiling sugar water over the cherries.
I added the acid blend and yeast nutrient.
When the must cools, I will add the pectic enzyme and 24 hours later I will pitch the yeast.
I plan to let it go in the primary for five days, drain the fruit without squeezing and rack to the secondary.
I expect it to remain in the seconday (racked a couple of times) for 3 to 6 months before bottling.

Pie? No.

Pineapple Wine, Day One

Let me start by saying that, I AM NOT AN EXPERT in this area. I don't need to be, and I'm not.

Today I started a batch of Pineapple wine, based on the recipe in Terry Garey's The Joy of Home Winemaking.

Must Ingredients: Canned Pineapple, Golden Raisins, Sugar and Red Star Cotes des Blancs dry yeast

Heres the recipe as I used it:
1 3/4 pounds of sugar dissolved in
3 1/2 quarts of water with the juice from
2 20 oz. cans of crushed pineapple which went into the primary fermenter with
1/2 lb. of chopped golden raisins and
1 tsp of Wyeast Wine Nutrient.

I boiled the water and dissolved the sugar in it. Then I added the pineapple juice from the cans and measured the PA (about 13%.) I poured the sugar water over the fruit (which I put in a nylon straining bag) in the fermenter and added the nutrient. When the must is cool I'm going to add 1/2 tsp. of pectic enzyme, and tomorrow I'm going to pitch the yeast. Stay tuned . . .

Pineapple Must. Smells Pineppley.