Fruit wine is too high, indicating an excess of sugar, water or acidulated water may be added to adjust the specific gravity down to the winemaker's target range. Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant fruit wine in undiluted form; this can be particularly true, among others, for strawberries, cherries, pineapples, and raspberries. Therefore, much as to regulate sugar content, the fruit mash is generally topped up with water prior to fermentation to reduce the acidity to pleasant levels. This also dilutes and reduces overall fruit flavor; a loss
Boletellus ananas following an extended period of rain and high humidity. Some varieties of "B. ananas" from southeastern North America, Costa Rica, Brazil, Panama, Nicaragua, and Guyana have been noted to fruit on tree trunks, although terrestrial fruiting has been reported in Malaysia and Central America. Due to the typically elevated fruiting habit and occurrence on dead wood, the ectomycorrhizal status of "B. ananas" has been debated; in the protolog Murrill noted "it always occurs either as a wound parasite on pine trunks or about the base of living pine trees." All collections have been made in association with ectotrophic host trees