Rescuing the Pineapple Exp

OK, the other night I decided that I needed to rescue the pineapple wines because they were going nowhere. In what I've read, they should have had more sugar, much more initial aeration, and possibly a boost in acid.

SO! I took 4 cups water, 2 cups sugar, and 4 drops each of lemon and lime juice, and brought it to a boil. Then I let it sit covered to cool, with a handful of ice.

I also crushed two Campden tablets and dissolved in about 3/4 cup of water.

Racked all of apple / pineapple gallon into Mr. Beer fermenter. I splashed a lot to aerate. While transfering, I slowly added about half of my Campden solution and about 3 cups of the sugar / acid syrup. Then I racked a little less than half of the straight pineapple into it too.

Racked the rest of the pineapple into a clean 1 gallon jug, again splashing, and slowly adding 1/4 Campden solution and 1 1/2 cups of sugar / acid schtuff.

By the time I put the airlock onto the larger pineapple / apple one, it was working. I checked the pineapple one and it was producing positive air pressure also (the balloon was starting to inflate)((I really need to order some corks and air traps for these small jugs))