Ingredients
Equipment
Method
Build the Jar:
- Dissolve piloncillo in 2 cups warm water, then cool to room temperature. Place pineapple peel and core, cinnamon, cloves, and ginger in a clean 1-gallon glass jar.
- Pour in the piloncillo water and remaining cool water, leaving at least 2 inches of headspace. Weigh the peel down below the liquid with a small clean glass weight.
Ferment:
- Cover the jar with clean cloth and secure it. Ferment at room temperature for 24 hours away from direct sun.
- Check every 12 hours. When the drink smells fruity and lightly tangy and shows a few small bubbles, usually after 36 to 48 hours, skim any harmless surface foam and taste. Discard the batch if it develops fuzzy mold or a rotten odor.
Strain and Chill:
- Strain into a clean pitcher or bottles and refrigerate immediately. Serve cold without shaking the sediment.
Nutrition
Notes
- Fermentation speed depends on room temperature; start tasting at 24 hours and refrigerate before it becomes sharply sour.
- Keep refrigerated, open bottles carefully, and drink within five days because pressure can continue building.