I didn't take great notes but I let the pineapple chunks sit in a container of water for about two weeks on a counter out of the way. Sealed enough so bugs couldn't get in but the co2 from fermentation could get out. Then I strained off the solids and mixed with rum that had vanilla beans soaked in it. It's good stuff.Agreed. The cigar tobacco is naturally high in alkalinity. The addition of citric acid would help drop those numbers and smooth the tobacco. Pineapple is very high in citric acid and is probably the main reason for an improvement.
How long do you let it ferment before using it?
Did it improve the flavors?