|pineapple — peel|
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.