I don't know if it was where I shopped, but the pineapples I bought were
terrible.
The first store at which I stopped, the pineapples looked old, had dried leaves and the eyes didn't seem well developed. At the second store, the pineapples looked much better developed and fresh, but didn't smell sweet. I took a chance anyway.
Both pineapples were not sweet. The larger one almost tasted like a vegetable.
So I'm making two batches.
Batch One
1/2 sized batch of Saveur's recipe. 2 lbs. after removing the top, bottom and core. Cut small.
No beer. Yes I realize I'll have to do something to make room for the sugar syrup.
Cheese cloth rubber-banded to the top.
Should be ready in 5-6 days.
Two
Full batch, similar to Saveur. Again, no beer.
Pineapple was ground in a food processor. Sugar syrup was added already along with 3/4 tsp of bread yeast.
A dishcloth is tied around the top. I'll be stirring the crock daily for a 1-3 weeks. I honestly haven't decided how long and don't have a plan.
I have a full pound more piloncillo on standby. Half will go in the first batch, and the other half will be to help out if these don't turn out sweet enough. I'm considering adding it to the second batch near the end just before bottling. The hope is it turns out sweet and fizzy.
I do want to point out I used canela. You can see in the pics it's more papery looking and has a milder smell than regular cinnamon. Also, piloncillo cooked up smelling and tasting extremely rich and dark. I don't think brown sugar is a good substitute unless you add additional molasses to it.
Edit:
When I stirred the crock, I also agitated the bottle just to keep and pieces from staying above the liquid for long. I think that's how my previous batch got moldy.
Day 3: Scooped out a cup of pineapple from the bottle, stirred in the piloncillo syrup, poured off a cup of liquid, added back the pineapple and then topped the bottle up with the poured off liquid.
4 ounces left over got filtered, an ice cube added and I'm drinking it now. Very sweet and molasses-y. Yum.