From f85671b820b561ce48049dafd48fb675b2ba87ac Mon Sep 17 00:00:00 2001
From: medusa <newton214@gmail.com>
Date: Mon, 28 Apr 2025 08:32:20 +0000
Subject: [PATCH] Update food_related/Store-Bought_Juice_Wine.md

---
 food_related/Store-Bought_Juice_Wine.md | 97 +++++++++++++++++++++++++
 1 file changed, 97 insertions(+)

diff --git a/food_related/Store-Bought_Juice_Wine.md b/food_related/Store-Bought_Juice_Wine.md
index 14bd6f7..655a3bf 100644
--- a/food_related/Store-Bought_Juice_Wine.md
+++ b/food_related/Store-Bought_Juice_Wine.md
@@ -459,6 +459,103 @@ For a 1-gallon batch, divide these amounts by 5.
 4. Remove fruit bag after 7 days
 5. Age 3+ months
 
+### Tropical Pineapple Wine
+
+**Ingredients:**
+- 1 gallon 100% pineapple juice (no preservatives)
+- 1 packet Lalvin 71B or EC-1118 yeast
+- 1 tsp yeast nutrient
+- 1/2 tsp pectic enzyme
+- 1/4 cup sugar (optional, to boost alcohol)
+
+**Instructions:**
+1. Follow basic fermentation process
+2. Ferment at 68-72°F (20-22°C)
+3. Expected OG: 1.050-1.060, FG: 0.995-1.005
+4. Rack carefully as pineapple can produce heavy sediment
+5. Age 3-4 months for best flavor development
+
+### Orange-Peach Blend
+
+**Ingredients:**
+- 2 quarts 100% orange juice (no pulp, no preservatives)
+- 2 quarts 100% peach nectar
+- 1 packet Lalvin 71B or D-47 yeast
+- 1 tsp yeast nutrient
+- 1/2 tsp pectic enzyme
+
+**Instructions:**
+1. Mix juices thoroughly
+2. Follow basic fermentation process
+3. Ferment at 65-68°F (18-20°C)
+4. Rack after 2 weeks to minimize bitter compounds from orange
+5. Back-sweeten lightly if desired after fermentation is complete
+6. Age 2-3 months
+
+### Cherry Wine
+
+**Ingredients:**
+- 1 gallon black cherry juice (100% juice)
+- 1 packet Red Star Premier Rouge or Lalvin RC-212
+- 1/2 tsp pectic enzyme
+- 1 tsp yeast nutrient
+- 1/8 tsp tannin powder (optional)
+
+**Instructions:**
+1. Follow basic fermentation process
+2. Ferment at 68-72°F (20-22°C)
+3. Rack after 2 weeks, then again after 1 month
+4. Allow to age at least 4 months
+5. Consider back-sweetening lightly to enhance cherry flavor
+
+### Grape-Pomegranate Wine
+
+**Ingredients:**
+- 3 quarts red grape juice (100% juice)
+- 1 quart pomegranate juice
+- 1 packet Lalvin RC-212 or Red Star Premier Rouge
+- 1 tsp yeast nutrient
+- 1/4 tsp acid blend (if available)
+
+**Instructions:**
+1. Mix juices together
+2. Follow basic fermentation process
+3. Ferment at 68-72°F (20-22°C)
+4. Rack after 2 weeks and again after 1 month
+5. Age 3-4 months minimum for best flavor development
+
+### Blueberry-Apple Wine
+
+**Ingredients:**
+- 3 quarts apple juice
+- 1 quart blueberry juice (or 1 pint blueberry juice concentrate)
+- 1 packet Lalvin 71B yeast
+- 1/2 tsp pectic enzyme
+- 1 tsp yeast nutrient
+
+**Instructions:**
+1. Mix juices together
+2. Follow basic fermentation process
+3. Ferment at 65-70°F (18-21°C)
+4. Rack after 2 weeks
+5. Age at least 3 months
+
+### Mango Wine
+
+**Ingredients:**
+- 1 gallon mango juice or nectar
+- 1 packet Lalvin 71B or EC-1118 yeast
+- 1 tsp yeast nutrient
+- 1/2 tsp pectic enzyme
+- Juice of 1 lemon (to balance sweetness)
+
+**Instructions:**
+1. Mix mango juice with lemon juice
+2. Follow basic fermentation process
+3. Ferment at 68-72°F (20-22°C)
+4. Expect heavy sediment; rack carefully after 2 weeks
+5. Age 3-4 months minimum
+
 ## Final Tips for Success
 
 1. **Keep notes** on everything - measurements, dates, observations