This is the second video in my experimental sugar series, where I use pineapple in kombucha primary fermentation, aka "kompache". With using fruit in F1, there is a higher chance for mold, so I share some suggestions on how to avoid this.
I mentioned this tasted stronger than when I used cane sugar in F1 and pineapple F2. I think this is a bit of the nail polish remover flavor you experienced. I wonder if that comes from the yeasts on the pineapple skin that are activated more with aerobic fermentation.
