Pineapple wine? I know it's been discussed before but I have some specific recipe questions. Pineapples are on sale for a dollar and I want to get something started soon!

I'm thinking about using the recipe I posted below, but with champagne yeast. I don't like the idea of opening up the primary to 'punch down the cap.' Couldn't I use sanitized marbles or some other weight in the fermentation bag instead? I don't want to risk infection. I've made kit wine and apple wine that didn't need stirred, are other fruit wines needing to be stirred? I am lucky enough to have them go on sale about every six months, so I'd be happy if I at least had an experiment going before the next sale.