Originally Posted by Johnnyhamer
I have one 16oz can of pineapples. Any suggestion on how many to use? I'll dump the syrup it's in down the drain.
I threw ripe bananas and the pineapple into a blender and blended till super smooth. I figure this would improve fermentability of the fruits by increasing surface area. Pineapple is usually in juice rather than syrup. If yours is in juice, then throw it all in! I was careful to sanitize the pineapple can, can opener, and blender to avoid introducing any errant bacteria.
Bubbling has slowed to 2 bubbles/minute after a week on the fruit so I'm going to rack to a secondary, adding some gelatine and pectin enzyme to remove haze and a little yeast nutrient to make sure the beer ferments to a dry finish.
Taste at 12 days (7 with fruit) is pretty good with a subtle tropical flavor (I was expecting more!) and I'd almost drink it now but I think the beer could stand to clarify a little and the yeast still has a little activity left. I'm considering adding a little Kraken spiced rum prior to bottling if the pina colada flavor is still weak.