Home Made Pineapple Beer
I always knew about truly South African ginger beer, but then my friend from Pretoria introduced Pineapple Beer. We were taking recycling or upcycling to the next level by using pineapple leftovers/ peel to make "beer". Remember the longer you leave it the more sugar will be used by the time you drink it. It will smell like fermented fruit and then become more cidery with time.
1 Pineapple (or more)
6 litres Lukewarm Water
750ml (3 cups) Sugar
125ml ( ½ cup) Chopped Raisins
10g (1 packet) Dried Yeast
- Wash unskinned pineapple well and chop up with skin and all.
- Discard pineapple stalk.
- Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
- The fermentation will start immediately. Stir twice a day over the next 72 hours.
- Strain through a sieve or cheesecloth and bottle.
My friend swore there was no alcohol in it but as it is supposed be a byproduct of fermentation... I keep my age restriction to 18.
