Pineapple Cider

• 1 large ripe pineapple (about 3 pounds)
• 2 quarts water
• 1 cup light-brown sugar
• 4 whole cloves
• 2 cinnamon sticks (about 4 inches each)
• 1 cup light beer
• 12 packets sugar substitute

1. Do not peel pineapple; wash thoroughly; core; cut the flesh and skin into chunks.
2. Place into a large covered jar (like a pickle jar); add water, sugar, cloves, and cinnamon.
3. Cap jar; store in warm place for 48 hours; uncap; stir.
4. Add beer; allow tepache to continue to ferment for 24 hours more.
5. Strain liquid; discard fruit; add sugar substitute.
6. Chill.
7. Serve cold over cracked ice.

pineapple, water, lightbrown sugar, cloves, cinnamon, light beer, packets sugar substitute

Taken from www.cookstr.com/recipes/pineapple-cider (may not work)