I love to save my pineapple skins to make this mexican drink called Tepache.
Cinnamon
Ginger
Pineapple skins
1/2 cup brown sugar (Mexicans use piloncillo)
Water
Cover it with a breathable mesh top.
Ferment between 2-10 days it’s ready when it doesn’t taste too sweet
Strain it then bottle it up. My bottles are especially made for fermentation.
Second ferment for 2-3 days. This is when carbonation happens, enjoy!
I have a slowed down version of the recipe on Youtube! Let me know if you make this too!