So i am looking at (constructive) tips to help my crude and unscientific pineapple cider along. I have to use what I can find in the shops.
I used one of those basic pineapple beer recipes on instructables.com to get me started.
My recipe of what I did so far:
4 pineapples in blender- skin and all
1 litre 100%pineapple juice
2kg brown sugar
2x 10g sachets bakers instant yeast
10litres hot water
After sterilising/disinfecting plastic tub with milton and hot water rinsing I added the whole mix except the yeast.
Yeast added after cooling down to just above room temperature. It immediately started visibly reacting which seems to be a good sign.
Closed the lid.
Will leave 7 days undisturbed- whereafter I will decant into empty plastic 2l coke bottles and leave a big gap of airspace below the lid.
The fermentation will continue in these bottles and they need a quick "burp" once a day.
If I leave these bottles out at room temperature they will continue to ferment?But if I place in fridge they will stop fermenting?
The lid is not airtight- it just clips on and had a flange.
I did all this 2 days ago. There are still some smallish bubbles rising from the bottom here and there.
Now what do I do? Keep lid on? Remove lid once a day and stir?
Am I correct in saying that about 70%of fermentation and alcohol production will be done in about 7 days. But not much fizz?
And the fizz and other 30% alcohol production will be done in the empty plastic coke bottles.
If I don't bottle, will the box of liquid go rotten? In other words, must I bottle all of it after 7 days?
And in the bottles- will they go rotten if not refrigerated after while?
Lots of info- I stated it all- with the point being to allow corrections and alterations for me and other forumites to adapt and improve and learn from those who have done this before.
Below check a pic of the box from day1: View attachment 821477
is there any activity at all happening there? did your juice contain a preservative?