After two weeks, this is the result of pineapple peel and trimming enzyme. I transferred it to clean bottle. No heating treatment done.
It has the smell of alcohol and astringency. The taste is bitter sweet. The slight bitterness might be due to addition of peels. The color is brown yellow. The green peel color never contributed to overall product appearance. The overall product impression is good.
Refrigeration temperature is recommended to prolong shelf life.
Among the enzymes I have tried, the red dragon fruit enzyme is the best. I often dilute it with cold water before drinking.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.