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My water kefir grains are happy. I know this because they’ve been multiplying enthusiastically. Almost too enthusiastically…but I appreciate the work they do to transform fresh-cut pineapple (arguably the byproduct of pineapple peel wine!) into refreshing probiotic soda.
A couple of months ago, I made a batch of pineapple peel wine and added a yeast slurry that just didn’t seem to take off. It had been refrigerated, slowing the activity. Sometimes, sluggish yeast never really takes off, so I grabbed a fresh container of slurry from the shelf and pitched it in. Then I realized that it wasn’t actually wine yeast…it was bread kvas yeast!
Wine from pineapple peels and cores? Yes, it can be done…and the product is uniquely tasty. And wine from bananas? Delightful. So why not combine the two and see what you get?
Continue reading “Winecraft: Piquant Pineapple Peel And Banana”
When it’s time to cut up ripe pineapples, I know exactly what to do with the peels (rinds) and cores: make wine! What’s better than a sensational wine from food “waste”? And don’t forget about pineapple’s health benefits, including impressive antioxidant and anti-inflammatory properties.
Ah, Tepache…so sultry, so tropical, so refreshing. It’s a wild-fermented beverage made from the “waste” parts of a pineapple – the rind and cores – and astonishingly enjoyable. We’re big Tepache fans, so, naturally, making a Tepache wine seemed the next logical step.
So I found myself with some pineapple that was quickly approaching the “past its prime” stage and banana that had ripened more quickly than expected…seems like the perfect time to make wine!