Homemade Tepache: Fizzy Pineapple Drink
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo, and water. It's a refreshing, fizzy drink with a sweet and tangy flavor, often described as a mild pineapple beer.
Ingredients
- 1 whole pineapple ripe and organic
- 200 g piloncillo or 1 cup dark brown sugar
- 4 cups water filtered
- 1 stick cinnamon optional
- 3 whole cloves optional
Instructions
- Clean the pineapple: Thoroughly scrub the pineapple's exterior with a brush under running water. A quick rinse with a vinegar solution followed by water can help remove unwanted bacteria, though the natural yeasts on the skin are essential.
- Peel the pineapple: Carefully peel the pineapple, ensuring to leave as much flesh as possible on the fruit. Chop the peels into smaller pieces (about 1-2 inches). You can also include the core.
- Combine ingredients: In a large glass jar or non-reactive container (at least 2-liter capacity), add the pineapple peels, piloncillo (or brown sugar), cinnamon stick (if using), and cloves (if using).
- Add water: Pour in the filtered water, making sure all the pineapple peels are fully submerged. If they float, use a small plate or fermentation weight to keep them below the liquid surface.
- Cover and ferment: Cover the jar with a breathable cloth (like cheesecloth or a clean kitchen towel) secured with a rubber band. Place the jar in a warm spot, out of direct sunlight, for 2 to 4 days. Ideal temperature is 70-80°F (21-27°C).
- Check fermentation: After 24-48 hours, you should start to see small bubbles forming and the liquid may become slightly cloudy. Taste daily using a clean spoon. It should be sweet, slightly tangy, and have a mild fizz. Fermenting longer will increase acidity and potentially alcohol content. Do not let it go past 4 days, or it may turn vinegary.
- Strain and bottle: Once your tepache reaches the desired taste, strain the liquid through a fine-mesh sieve into clean bottles. Discard the solid pineapple pieces and spices.
- Chill and serve: Chill the bottled tepache in the refrigerator. It is best served cold over ice. Consume within 3-5 days.
Notes
For an extra layer of flavor, you can add a cinnamon stick and a few whole cloves to the fermentation jar. To increase fizz, perform a secondary fermentation by bottling the strained tepache in airtight bottles for 12-24 hours at room temperature before refrigerating. Always burp bottles to release pressure.