Pineapple Wine Label

Here's what I've come up with... Once it's done fermenting, I'll change the ABV.  If the yeast will permit, 17% isn't out of the question, but I won't know 'til it's done.  If it's that high, it's going to have to be mixed down with something... Adding coconut extract for the Pina Colada flavor won't do the trick, so I'll have to come up with some other brilliant idea.  But that's in the future, and subject to all sorts of chemistry and other assorted magic... *grin*