Need help from the winemakers

[newbietoo]

So I've got an itch to make a grapefruit-pineapple wine. Though I dont like wine nor pineapple. But my question is about aging. I want to age it on toasted then charred oak to add a bit of complexity to it. Would that add any flavors that wouldn't compliment the wine? If so, what else could I age it on?

[ga flatwoods]

From the sound of it you would not be satisfied with the end result no matter the suggestion. Do you have a recipe already or just using what is at hand. That is an odd combo, especially for wine. Put the pineapple under a cake and eat the grapefruit with a shot of home made vodka. Then you will have something.
Any charred wood from a fruit tree will add a complexity to most alcoholic beverages.
GA Flatwoods

[aj2456]

oak aging would be fine- maybe stay clear of the charred, wine wise i hear thats a tricky wine to make- both juices are very acidic and the result can taste like battery acid (my mate tried it) so think it will require a good and skill....

[newbietoo]

I dont have to use pineapple. I just wanted to make some wine with grapefruit and I wanted to add another fruit just to add a bit of pop I guess you could say.
And no. Adding the pineapple to cake would ruin a perfectly good cake.

[NZChris]

Some fruit lose of lot of their character when they are fermented. Grapefruit isn't one of them. The wine is very acid and I had to make mine quite sweet before anyone would drink it.

A squeeze of grapefruit goes nicely in a gin & tonic.