u/baconmapleicecream

I use pretty much the crudest brewing method imaginable. I save the skin/scraps from whole pineapple, cover it in water (about 1/2 full in a 5L pitcher), eyeball a generous amount of sugar, cover it with a cheesecloth to keep bugs out, and let it sit at room temperature for 4-ish days.

Then I fish out the pineapple, toss it in the fridge, and taste test and back sweeten appropriately. Considering that it is essentially free, the flavor is okay on its own and it makes a decent mixer. But sometimes there are rotten-fruit notes that I wouldn't mind spending a little more effort to reduce. What's the next step up?