05-01-2025, 08:13 PM
(05-01-2025, 07:25 PM)Oh_hunnihunni Wrote: I just used raw sugar, and it is a gorgeous deep anber colour. It took longer to start to ferment than I expected. Two days on the bench and nothing, though the fruit flies were hovering so yesterday I put it in the shade on the deck and after 24 hours it started foaming and bubbles started to rise. This evening I decanted it and the compost bucket is full of perfumed pineapple rinds, the fruit flies can feast tomorrow when I toss it into the big bin. I will top a glass up with bubbly water tomorrow and report back. If it is as interesting as the strawberry shrub I made after Christmas I will be very happy.
Oh please do report. I had wondered if the pineapples we get here are so fumigated that their natural yeasts would be inactive, but it sounds as if they are still viable. I wonder if the goats will like the fermented rinds,