Guarapo de Pina (m)
Unwashed rinds of fresh pineapple
Sugar: 1 cup per liter of water
Water: 1 liter per 1 pineapple's worth of rinds
Ginger: two medium slices off a ginger root per liter of water
Any juice left from cutting up the pineapple
Put everything into a clean Mason or ceramic jar, making sure the water covers the rinds generously (add more water if it doesn't).
Cover with a cloth and keep in a warm corner of the kitchen. It will smell strong after a day or so, but keep stirring the rinds down under the water and all will be well. You should see fermentation in a day or so. Ferment for a week, stirring often to discourage mold, then strain, chill, and serve right away.
I would estimate that the guarapo has 4-6% abv, but then again, who ever took out a hydrometer in those days?
Non-scientific, not accurately measured, and pineappley good...a real folk recipe.