Remove the skin from the pineapple and set aside the fruit to eat later.

In a blender, combine the pineapple skin and water. Blend on medium until the pineapple is finely chopped.

Add the yeast and brown sugar and pulse until just mixed.

Pour the mixture into a large glass jar. Screw on the lid and place in a warm, dark cabinet to ferment.

Once a day, shake the mixture and unscrew the lid to release any built-up pressure inside the jar. If you don't, eventually your jar could explode so it's best to keep an eye on things.

After 4 weeks, strain the mixture into a glass spray bottle. Wrap the pineapple skin in a piece of cheesecloth and squeeze it to get any lingering enzymes.