Cut the pineapple peels into small pieces and place in a 9-litre bucket. Add about 1kg sugar; you can use more or less according to your taste.Fill the bucket to the top with water, place a muslin cloth over it and let it stand for about two days until frothy.It’s ready when you can taste the bite; the longer you leave it, the stronger it becomes. More sugar will accelerate the process and make the beer more potent.Remove the pineapple peels – if the little hairs bother you, strain the beer through the cloth. Pour the beer into bottles and store in the fridge for up to one month.Words and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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