Fermented Pineapple Soda

My ginger bug/starter is taking longer to ferment than anticipated. Which isn't a thing, really, not in terms of making it, because it’s ready when it’s ready. Usually not a moment sooner, so learn to wait. 😂
It could take anywhere from 3-10 days, conditions permitting, especially slightly cooler temps.
The current issue though, is that the three pineapples I picked up were ripe and getting moreso with each day. Not sure they'd last another 5-6 days.
With that in mind, instead of using the ginger bug to ferment this fruit soda mixture, I'd figured I'd use some mead yeast.
I kept the specific gravity low, (OG 1.045), so even with all sugars consumed, it'd peak around 4.5% ABV.
Most likely the ABV will be much lower as I want to arrest the fermentation (putting it in the fridge) around an SG of 1.025, which would be around 2.6%, have nice bubbles and still a bit of sweetness.
9 x 750ml (6.75L)
Edit; can’t forget the jam. The pineapple mash can be used to make a quick jam, just the mash, lemon juice & sugar. Simmered for 30-45 mins, Viola says pineapple jam.
About 550ml yield on the jam.
N.B. If the pineapple husks are organic, you can use them to make Tapache, a Mexican fermented pineapple liquor, too.
Lots of uses out of pineapples.