You will need a 20 liter plastic container preferably dark colour. You can also use a cooler box. I used a container that fits in my cooler box.

Chop the Pineapples, peel and all in to about 1,5 cm cubes

Mix the water, sugar and tartaric acid together in your plastic container. Make sure all the sugar is dissolved.

Now add the pineapple cubes and stir the mixture.

At this stage your mixture temperature must be between 35°C - 30°C. If not, you must wait for it to cool down before proceeding with the next step.

Sprinkle the Yeast over and leave for 2 minutes, then give the mixture a good stir-through.

Make sure that your container's lid doesn't close or seals because the mixture will ferment and you need to let the gas out.

Keep in a warm place, if posible you want to keep the mixture between 25-20°C (it will secure a bigger kick).

Leave for 6 days – stirring twice a day.

Strain and bottle the beer. Leave outside the fridge for 1 day and don't close the caps yet. You should get 14 liters out.

Close the caps and put the beer in the fridge. Enjoy chilled.