I have received a 10Kg bag of pineapple skins and cores and lacking freezer
space I put the lot in a 25L fermenter added 6kg sugar some pectic and
nutrient and pitched the yeast. The pineapple skins had heaps of meat on
them. The initial fermentation chewed heaps of the meat from the peel. I did
not add tannin as Ray suggested and assumed it has plenty of acid so that
was left out too.

This was about 10 days ago and have since strained the pineapple brew into a
19L plastic container. At this stage it's bubbling away nicely and smells
great.

Thanks for the support, I'll keep ya's posted with the progress.
Chris.



>> if there were usable sugar in the skins i'd think Dole would be making
>> money
>> on it.
>>
>> also how do you clean such a course skin?
>>
> Don't put down the idea to quickly. ;o) Pineapples have a very rough but
> a relatively thin skin. Consequently, you take off a lot of meat with the
> skin. Now I have watched Thai's skin pineapples and they have a way of
> doing it that wastes a lot less than the standard way most people do it,
> but it takes more time. Anyway, there can be a lot of meat on the skin
> and it may well be good for fermenting. As far as Doles is concerned,
> They may well do something with the skins. The way they skin them, they
> really leave a lot of meat on the skin. They peal it to fit a can.
>
> In the absence of a recipe, try making one up. Use a standard recipe that
> calls for a given weight but cut down on the tannin as the skins probably
> have a lot. You might make several small batches and see how they come
> out. If you do, keep us posted.
>
> Ray
>
>