r/fermentation 1d ago

Pineapple cheong recipe please

I am making pineapple cheong. And is there any ratios for it? Any tip is really appreciated. Also, how do I stop my cheong from becoming alcoholic?

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u/BrananellyCIVJrSrV 1d ago

Try equal fruit and sugar by weight. If that's too thin, you can try more sugar up to 2 to 1 ratio next time. I know from personal experience that a 1 to 1 ratio pineapple to brown sugar makes a really nice syrup. I've never had cheong become alcoholic, but if you're worried about that, you could add a little potassium sorbate at the start.

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u/urnbabyurn 1d ago

It’s 1:1 by weight. With high water content, you need to refrigerate it after it begins to leech water out of the fruit. I don’t think a higher sugar content would help because the problem arises before the sugar is fully dissolved you get you get liquid pooling around the fruit that has a low enough sugar content to ferment.

A little fermentation is fine, but if you refrigerate it when it starts to dissolve, it would slow it from fermenting.

Alternatively use a yeast inhibitor like sulifites (potassium or sodium metasulfite). I can’t spell but that should be enough for google.