Been a lurker for quite awhile and need some help. I have found a supply of some fresh pineapple cores, bottoms and peels. The cored peeled "meat" is not included but there seems to be a good deal of fruit attached to the outer skins.
Does anyone have any idea if this stuff will actually ferment out and the process in which to do it. Will I need to grind this stuff up or can I just put it all in an open 35 gal fermenter, add water and sugar to about 1.08SG, pitch some yeast and let her rip? Most of my experience is pot stilling Raki. I like the flavors that are left in my product and pineapple might not be bad. I do have access to a grape crusher and could possibly run these scraps through there to break it down a bit. What about acidity? I do have acid test strips. There is a TON of sugar in these things but I am also wondering if the outer skin would do something funky to the wash. Anyone have any ideas on how to try this experiment? Sorry about the multiple questions
Pineapple wash
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