fermented pineapple juice? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > fermented pineapple juice?
Cool Brewing Corny 5G & Mini Giveaway
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 02-22-2013, 05:42 PM   #1
buzbey
Recipes 
 
Join Date: Jan 2013
Location: best valley schity, salt city utah
Posts: 289
Liked 34 Times on 21 Posts
Likes Given: 8

Default fermented pineapple juice?

I was wondering if any of you have tried fermenting pineapple juice and what the out come was.


buzbey is offline
 
Reply With Quote
Old 02-22-2013, 05:46 PM   #2
michael_mus
Registered User
Recipes 
 
Join Date: Jan 2013
Posts: 160
Liked 11 Times on 11 Posts
Likes Given: 127

Default

Quote:
Originally Posted by buzbey View Post
I was wondering if any of you have tried fermenting pineapple juice and what the out come was.
Fermenting pineapple and other juices is pretty common south of the US border.

Never done it myself, but I know it's commonplace in a latino kitchen. Subscribing to this thread to see what everyone else thinks.


michael_mus is offline
 
Reply With Quote
Old 02-22-2013, 06:07 PM   #3
Unferth
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 423
Liked 54 Times on 37 Posts
Likes Given: 18

Default

I tried a pineapple cider that was terrible, but I'm going to try just the pineapple juice with good yeast and see what happens soon. I was inspired after having Maui Blanc, a pure pinapple wine from hawaii. Not amazing, but worth a shot. We actually had a forum on it.

Mzannie, who frequents the wine forum, has a recipe for 2 month pineapple wine that she insists should be consumed young (the wine, not the drinker). you'll find it here:

pineapple wine
Unferth is offline
 
Reply With Quote
Old 02-22-2013, 06:19 PM   #4
scottkct
Recipes 
 
Join Date: Nov 2008
Location: San Diego, CA
Posts: 36
Liked 1 Times on 1 Posts

Default

The common drink with fermented pineapple is called Tepache. It's a common roadside low abv drink ladled out of large barrels at room temp. Traditional methods use the wild yeast of the pineapple rind.

My nanny is from outside Sonora where it's pretty common. She showed me how to make it once... it was frankly pretty rank. The lack of proper sanitation and wild yeast produced the dreaded Bandaid taste. No clue if that's how it normally tastes. Still intrigued I remade it but inoculated it with campden tabs first then pitched a cider yeast. I wanted to control the fermentation more. It still didn't taste very good. Very tart and with the fermented sugar primarily being cane sure, there wasn't much body. The fermented pineapple was questionable too.

Rough ingredients (traditional):
2 Gallons water
1 whole pineapple. Chopped with rind.
2 sticks of cinnamon
3 cones of piloncillo (basically browned real cane sugar)

Search tepache here and you'll see other's recipes. The above is the very basic traditional recipe. The end result is very relative to the origin. It's purpose is to be a very low cost way to produce alcohol so you should only expect so much.
scottkct is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
fermented orange juice? rmolledo General Beer Discussion 32 11-21-2015 07:09 PM
Fermented Cactus Juice? HenryHill General Beer Discussion 28 09-18-2012 09:56 PM
Spontaneously fermented juice? Arpolis Wine Making Forum 17 08-08-2012 06:00 PM
What to do with pineapple juice Guthrie Wine Making Forum 4 03-04-2012 03:27 AM
juice spontaneously fermented..help!!! camatt2989 Cider Forum 4 10-07-2010 04:01 AM


Forum Jump