Pineapple trimmings in 1 liter burp or boom tube

Comments

• jeena@piefed.jeena.net ⁨4⁩ ⁨weeks⁩ ago

  What will it be? I always feel bad throwing away so much pinaple.

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  • j4k3@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    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.

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    • MuteDog@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

      The salt definitely phased what was already there, it stopped yeast activity, that’s why this ferment remains sweet. If yeast was active it’d eliminate all the sugar quickly.

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• Bbbbbbbbbbb@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

  Are you making Tepache or something else?

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  • mr_manager@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    I don’t usually use a brine when I make Tepache, but maybe this is a different recipe.

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• dream_weasel@sh.itjust.works ⁨3⁩ ⁨weeks⁩ ago

  Do you have to burp it or can you just do a one way seal? When I do custard or alcohol infusions in Mason jars with my sous vide circulator, I just tighten the lids, then loosen 1/12 of one turn. Water stays put but air can escape as pressure goes up. Wouldn’t that work here?

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  • j4k3@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Probably would work but I like to keep a little extra CO^2^ in solution when it settles and want to make sure there is no oxygen as I do not do extreme cleaning steps like I probably should.

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• rbos@lemmy.ca ⁨4⁩ ⁨weeks⁩ ago

  What are we looking at? Pineapple and sugar and water?

  Do you airlock it?

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  • j4k3@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Pineapple, mined salt, water. It gets a sealed lid and then burped a few times a day. Nothing special, nothing bought, nothing fancy. It is just the oldest form of wild fermentation like it was done in prehistory.

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    • rbos@lemmy.ca ⁨3⁩ ⁨weeks⁩ ago

      Ah, cool. Anoxic lactoferment, then. That does sound good. Like sauerkraut.

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• uhmbah@lemmy.ca ⁨4⁩ ⁨weeks⁩ ago

  Whoa! Would love to try this. How do I?

  Bet this would elevate my Caribbean pepper sauce.

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  • j4k3@lemmy.world ⁨3⁩ ⁨weeks⁩ ago

    Wild fermentation is just a 3% salt brine and a sealed container that you burp every few hours to let pressure out. It can explode if too much pressure builds.

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