Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

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What is it about pineapple juice that's so foamy? (lemm.ee)

submitted 4 days ago by GrayBackgroundMusic@lemm.ee to c/homebrewing@sopuli.xyz

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I made some ginger bug fermented pineapple juice into soda. It was my first ceiling painter! No other juice has foamed this much. The pressure was roughly the same, but the foam! So much!

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[–] SpiderShoeCult@sopuli.xyz 5 points 3 days ago (1 children)

Did you use raw pineapple juice or was it heat treated in some way? Raw juice would contain some enzymes that break down proteins and the resultant fragments could increase foaming. Just a random thought though, I'd be curious if cooking it reduces the effect.

Only used pineapple myself as freshly juiced, a tiny bit for bottling kombucha, instead of sugar for carbonation.

Otherwise, could be the fruit contains some unfermentable poly-sugars that increase foaming.

[–] GrayBackgroundMusic@lemm.ee 3 points 3 days ago (1 children)

Did you use raw pineapple juice or was it heat treated in some way?

Store bought, shelf stable, no preservatives, so I assume pasteurized.

[–] SpiderShoeCult@sopuli.xyz 2 points 3 days ago

Fair enough, there goes the enzyme theory then. So then probably just what's in it.