Did you use raw pineapple juice or was it heat treated in some way? Raw juice would contain some enzymes that break down proteins and the resultant fragments could increase foaming. Just a random thought though, I'd be curious if cooking it reduces the effect.
Only used pineapple myself as freshly juiced, a tiny bit for bottling kombucha, instead of sugar for carbonation.
Otherwise, could be the fruit contains some unfermentable poly-sugars that increase foaming.
Did you use raw pineapple juice or was it heat treated in some way?
Store bought, shelf stable, no preservatives, so I assume pasteurized.
Fair enough, there goes the enzyme theory then. So then probably just what's in it.
Was it pulpy? Particles tend to stabilize liquid interfaces.
Kind of. Not pulpy like oj, but there was a lot of sediment.
I thought this text was AI generated for a second. Half of the words did not make sense in my head
Lol what? What didn't make sense?
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