Comments on
Pineapple Beer with a kick
Nicholas Nel @cook_23257680
Hi JJ, could you please tell me which Yeast you used? there are many types! thanks Bro! Nic :D
Nicholas Nel @cook_23257680
thanks, I did not see the early comment asking the same question, I will let you know how my brew turns out bro!
Nicholas Nel @cook_23257680
Hi, may I know why you changed the recipe? I have made mine and am about to try it, I did not follow your instructions exactly but kept it as similar as possible using all ingredients.
JJ @JJduPlessis1
Hi Nicholas. The previous recipe is great. I have met up with a brewmaster and he gave me some pointers that will double the alcohol percentage.
Jendean Wilmans @cook_23507212
- Hi, I made my own batch and it worked out great from another recipe, I taste the alcohol but feel that the kick isn’t there. About to make another batch - So please share the pointers?
Gavin Wessels @cook_23331092
Is there any gas / bubbles in this beer after u put beer in fridge
Jéan-Pierre Schutte @cook_23877649
Great article, thank you! So I've looked at a few different pineapple beer recipes. All very much the same. But in yours, you add tartaric acid and doesn't quite explain its purpose. What does it do, is it necessary?
TSR @cook_25198410
Hi there everyone. I have had it wotg spending +R200 for just 10 litres (5 X 2litres) from other honebrewers. Not now nogal. So just asking how you enjoyed the JJ's recipe since I woll be starting my own homemade pineapple beer tomorrow
Nardus @cook_25240925
Hi JJ. What happens if you stretch the 6 days...to say 8 days. Does it change the outcome?
Nardus @cook_25240925
Thanks ! I will batch them 6,7,8 and see if I notice a difference then 👍🏼
Lesinde Borgman Vd Walt @cook_25278761
Hi, just a question: Make sure that your container's lid doesn't close or seals because the mixture will ferment.I thought with the lid sealed it is supposed to ferment. Why not seal if it is fermenting that makes the alcohol?
JJ @JJduPlessis1
It means that the mixture will ferment with or without the lid. You need to let the gas out.
Lesinde Borgman Vd Walt @cook_25278761
Ok, thank you, so best is to have the lid open so gas can escape?
Hendrik Lubbe @cook_25392300
Hi I am a microbiologist and understand fermenting very well. You get 2 types of fermentation. The one is aerobic fermentation, you ferment in the precence of oxygen, your sugar is converted mostly into acetic acid and some other organic acids. Alcohol level will be minimal. If you want lots more alcohol, you need to ferment anaerobicically, you need to ferment in the absence of oxygen. For this you will need a hermetically sealed container with a water trap. The gas bubbling through the water trap is carbon dioxide produced by the yeast when it converts the sugar to ethanol and CO2. NB, you MUST allow the gas to escape otherwise your container will explode causing a fine mess and possibly injuries. You can expect 5 to 7% alcohol content after about 3 days fermentation.
Titi @cook_25559957
. Thanx for a short course. very helpful .Please assist with a pic and / or where can one buy a hermetically sealed container with a water trap, in South Africa ??. Many thanx once more
Shaun Norton @cook_24117920
You should be able to just buy a bucket with a lid, from a place like mambos or west pack, drill a hole in the top add an o ring and bubbler which can be purchased at a home brew shop or somewhere similar.
Walter Carelsen @cook_25322146
Hi JJ, can the tartaric acid be added later into the brewing process or not?
JJ @JJduPlessis1
Hi Walter.
Nope. The tartaric acid gives the water a better ph level. That will in turn help the yeast to activate better.
Nope. The tartaric acid gives the water a better ph level. That will in turn help the yeast to activate better.
Alarice @cook_25362099
Thanx! I have my first batch going, can't wait to taste it! I have used baking yeast for now
Victoria Smith @cook_25495400
Hello... my beer is extremely sweet. Is that normal or is there something I can do to make it less sweet?
Rose Beckett @cook_25536437
thank goodness! Mine is also sweet and I thought I messed up.
Its delicious though!
Its delicious though!
Jacobus @cook_28175312
Hi Guys,I made some pine apple beer,
A few batched came out good, with a nice kick, but the last 2 batched came out like vinegar, Do you perhaps now Why,I bought some more pineapple and sugar and yeast, i want to try one more time,Please let me know if you have any tips or a reason why it came out like vinegar,You can also whatsapp me on 066 471 6698Thank you,Regards.
A few batched came out good, with a nice kick, but the last 2 batched came out like vinegar, Do you perhaps now Why,I bought some more pineapple and sugar and yeast, i want to try one more time,Please let me know if you have any tips or a reason why it came out like vinegar,You can also whatsapp me on 066 471 6698Thank you,Regards.
JJ @JJduPlessis1
A ripe pineapple should have a firm shell but be slightly soft with a bit of give when you squeeze it. Pineapples that are completely solid or hard when squeezed are unlikely to be fully ripe.
Jacobus @cook_28175312
Thanks JJ, i made my batch last night, seems like its going to be good, i normally let my batch stand for 3 days, then its good to drink with a nice kick. Thanks for your assistance JJ
JJ @JJduPlessis1
I really don't know what causes it.
I have made 10 plus bathes and all came out great. Sorry I can't be of more help.
I have made 10 plus bathes and all came out great. Sorry I can't be of more help.
Riaan Niezen @cook_28340154
I believe you are fermenting it for too long at a too high temperature. (probably due to it being summer time) Maybe start with leaving it in a cooler spot for a day less. Give it a taste after the first 36 hours and adjust from there.
Jacobus @cook_28175312
Hi JJ, i made a few batches and it came out perfect, the last 2 batches went down the drain as it turned into vinegar, i bought some more ingredients now, hope it will come out right,
Jacobus @cook_28175312
Do you perhaps know why it turned into vinegar? I done want to make the same mistake again, thank JJ
Jacobus @cook_28175312
hi JJ, you can whatsapp me if you want to reply on my Q, regarding the vinegar on 066 471 6698
