Tepache

Name: Tepache
Cuisine: Mexican
Ingredients: 1 whole pineapple core; 1 whole pineapple skins; few pineapple chunks; 0.5 cup brown sugar; 1 whole cinnamon stick; few cloves; distilled or filtered water

Serves 1

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Tepache

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Serves 1

Directions

1Place the core of a pineapple and its skins into a jar.
2Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
3Fill the jar with distilled or filtered water.
4Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
5Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
6Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
7Before putting it in the fridge, burp the bottles to prevent explosions.

Ingredients

1 whole pineapple core
1 whole pineapple skins
few pineapple chunks
0.5 cup brown sugar
1 whole cinnamon stick
few cloves
distilled or filtered water

Equipment

jarswing top bottlescloth or loose lid

Tips

Do not soak pineapple skins with anything super acidic or alkaline; if anything, scrub with a brush and water to preserve microbes for fermentation.
Fermentation times vary greatly.
Putting tepache in the fridge and burping it can prevent explosions.
Drinking at peak fermentation provides great flavor and fizz.
Using brown sugar is preferred over white sugar for taste.
Consider using 2-liter plastic bottles for the second stage to avoid risks associated with glass.
You can eat the pineapple and save the skins and cores for making soda.

Tepache

Serves 1

instagram.com

Tepache

instagram.com

Serves 1

Directions

1Place the core of a pineapple and its skins into a jar.
2Add 1/4 to 1/2 cup of sugar, cinnamon, or cloves to the jar.
3Fill the jar with distilled or filtered water.
4Set the jar on your counter for 24 to 72 hours for the first stage of fermentation, until bubbles appear at the surface, indicating active fermentation.
5Once peak fermentation is reached (usually around 48 hours for the first stage), transfer the liquid to swing top bottles to trap carbonation.
6Allow to ferment for a second stage (e.g., 6 hours) in the sealed bottles to build carbonation.
7Before putting it in the fridge, burp the bottles to prevent explosions.

Ingredients

1 whole pineapple core
1 whole pineapple skins
few pineapple chunks
0.5 cup brown sugar
1 whole cinnamon stick
few cloves
distilled or filtered water

Equipment

jarswing top bottlescloth or loose lid

Tips

Do not soak pineapple skins with anything super acidic or alkaline; if anything, scrub with a brush and water to preserve microbes for fermentation.
Fermentation times vary greatly.
Putting tepache in the fridge and burping it can prevent explosions.
Drinking at peak fermentation provides great flavor and fizz.
Using brown sugar is preferred over white sugar for taste.
Consider using 2-liter plastic bottles for the second stage to avoid risks associated with glass.
You can eat the pineapple and save the skins and cores for making soda.