1 medium pineapple skin(also adde the middle stem and 1 or 2 slices for extra flavor) 1 3/4 cup Sugar . 1 1/2 cup Water . 1 Beaten egg white 1 tbsp crushed Dry ginger or chukku . 6 Cloves . 2 sticks Cinnamon . 1/2 tsp Yeast instant yeast).
In a ceramic jar or bharani put in all the ingredients and mix well with a wooden spoon. Close the lid and cover it with a cloth and tie it tightly with a string. Keep aside in a dark place for 10 days on the 11th day strain it with a strainer. Pour into sun-dried bottles and keep for another 21 days.....it is best to keep the wine for 21 days to mature but for those who cant wait that long it can be consumed after 5 days of bottling.