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Pineapple trimmings in 1 liter burp or boom tube
(lemmy.world)
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
It makes a killer brew. Something about it is different and super dense in microbe growth. It is one of the only things I've tried that can go off for ages, keep going, and still tastes sweet and like a liquor. It is the best for complex sauces. Once you taste it, you'll recognise the flavor as familiar to candies and things you've never quite known what was creating the flavor. Fermentation changes everything but this one stays closer to the original than most others. I bottled it like 4-5 hours ago, just went to bed, and it is already showing a small bubble stream like a glass of champagne even after a 3% salt brine. The salt didn't even phase what was already there.