Fishkiller68 wrote:This kind of Pineapple is a hybrid called Maui Gold. It has a much higher sugar content then standard pineapples and a much lower acidity.
Interesting. You learn something new every day. If you get a pH reading of raw juice, please let us know how it looks.
Clostridium and other spoilage bacteria are inhibited at a pH below 4.7, so if the juice is already more acidic than that, you're good to go, and may not need to acidify.
For the record, eau de vie mashes like lower ABV, since the goal of eau de vie is pure fruit flavor and not too many of the volatile acids and higher alcohols produced by yeast in strong alcohol. I would try to aim your alcohol potential at 6-7%, ideally. If your still is very small, only 8%.
If you're going for a domesticated yeast strain and don't want to try with wild yeast, then I would pick either Red Star Cote de Blancs or Lalvin K1.
The still is always a translator, but never a liar. Mash and ferment quality is 99% of your performance.