Made Salvadorian Chicha, although not quite like how mother made to avoid the chance of getting vinegar haha. It's made with a brown cane sugar processed in an old fashioned way - a company sells the cones of sugar called mi costeñita - and pineapple.
Usually you use fresh pineapple and ferment it using the skins and hopefully you get the right yeasts. However, the pineapple sold in Finland is probably not as fresh as one harvested on the spot in El Salvador.
Thanks to Alzymologist@sopuli.xyz here on Lemmy tho (rip Alzymologist Oy), I got an excellent yeast that gave me the smoothest Chicha I've ever had. Perfectly sweet, with no sourness. It came out to around 12% alcohol in only 4 days too, even though a traditional Chicha takes at least 8.
I saved some of the raw Chicha with yeast in it and am now in the process of making an apple-hibscus drink with it next.
This looks great - thanks a lot!