It’s tricky to photograph yourself doing this! Here I’m transferring a gallon of absolutely delicious pineapple hooch from the primary to a secondary.

This is

• 1.25 gallons of kroger pineapple juice ($1.79 per half gallon jug)
• 20oz of Sugar in the Raw cane sugar lightly boiled in some of the pineapple juice for 30 minutes to make invert sugar - the juice came with plenty of citric acid
• 1 package of Red Star Cote des Blancs proofed in a bit of the juice for 20 minutes
• 1.5 tsp of yeast nutrients (no idea what this is to be honest other than yeast food)
• 1.5 tsp of pectin enzymes

after 2 weeks in the primary it was still going pretty strong! It’s been almost 4 weeks total and it’s still fermenting enough to make bubbles in the air trap on the secondary.

I can’t wait until this one is done; using the raw cane sugar and making it invert made for a noticeable difference so far, almost mildly caramel like.

I love making hooch it is so much gentler on my body than store bought!

Here you can see it resting in the secondary and if you zoom and squint you can see yours truly!