Tasty Tepache! Refreshing, Fermented Pineapple Beverage

Perhaps my favorite summer beverage is one that is super easy to make and is as chock full of probiotics and goodness as it is flavor and refreshment. Today, we're making tepache!
tepache01.jpg
In this post, I'm fermenting 2 half gallon jars, and for each I'm going to need 1 pineapple. Organic is best for this since we're going to be fermenting the rinds and using the naturally present yeast and bacteria.

tepache02.jpg
Each jar will also need one cinnamon stick, 4 or 5 whole cloves to taste, and a cone of piloncillo.

Piloncillo is concentrated sugar cane juice you can buy at a Mexican grocer or order online. In a pinch, brown sugar can be substituted from what I've read. I haven't tried it.

tepache03.jpg
Place 1 cone of piloncillo, one cinnamon stick, and cloves in a clean half gallon jar.

tepache04.jpg
Peel your pineapple and cut it into pieces for other uses. Save the peels and the core for your tepache. You can discard, propagate, or compost the top and bottom as you usually would.

tepache05.jpg
Place the core and peels of one pineapple in each jar and cover with chlorine free water. I always use distilled water when fermenting. Keep in mind that we're using naturally occurring yeast and bacteria for the fermentation and tap water might have chlorine that can inhibit their growth. There's no need to pre-dissolve the piloncillo or anything in the water. Just toss it all in.

tepache06.jpg
Cover your jars and you're done. I've used cheesecloth scraps here. Some people use clean towels. Some use fermentation lids. The main point is to keep it clean and free of debris and tiny insects.

tepache07.jpg
Set your jars aside and let them ferment for 2-4 days depending on temperature and other environmental conditions. 3 days is usually plenty. Keep an eye on them and watch for mold or other signs of a failed fermentation. I ended up adding weights to keep the pineapple submerged.

tepache08.jpg
After a few days, you're ready to bottle. You'll need bottles that can handle pressure, a funnel, and a strainer.

tepache09.jpg
At this point, we have the tell tale bubbles of an active ferment, and the spices and sugar have all integrated into the drink.

tepache10.jpg
Strain your jars through a clean mesh strainer, and then use a clean funnel to bottle your tepache.

Leave a little bit of head room in each bottle and use sealable bottles that can handle the pressure of active fermentation and carbonation.

When I have a little left that doesn't fill a glass bottle, I re-use a plastic bottle for the remainder.

tepache11.jpg

Now that everything is bottled, let it sit for up to 24 hours to continue fermenting in the bottle. This will make it a nice and fizzy drink.

The plastic bottle lets you do a little squeeze test here and there. If the plastic bottle is hard, then it's full of gas, and you should refrigerate your tepache to slow the fermentation and drink within a few days. At this point, you're done.

Be careful opening your bottles if you have a very active ferment. They are under pressure and will spray. Again, be sure to use bottles that can handle the pressure.

I hope you enjoy this. It's very easy to make and is one of my favorite beverages.

H2
H3
H4
3 columns
2 columns
1 column
3 Comments
Ecency