Wash the pineapples and cut into small pieces. Don't remove its skin.

Boil it for about 5 minutes with water and 1 kg sugar.

When cool, add yeast and store in an air tight mud vessel for 20 days.

Stir the content daily with a wooden ladle.

After 21 days, filter the wine through a fine cloth.

Do not squeeze the contents.

Add the remaining sugar and store it for another 21 days without stirring.