Chicha (1 Gallon) Recipe

Soak and cook corn

Rinse 6 cups dried corn kernels under cold water. Place in a large pot and add 3 liters of water. Bring to a boil, then reduce to a gentle simmer. Cook until kernels are swollen and tender but not falling apart, about 1 to 1.5 hours. Add more water as needed to keep kernels submerged.

Cool and mash

Remove the pot from heat and let the kernels cool until warm (40–50°C / 104–122°F). Reserve the cooking liquid. Roughly mash about half of the cooked corn with a potato masher or pulse a few times in a food processor to release starches; leave the rest whole for texture.

Sweeten and prepare for fermentation

Stir in 2 cups piloncillo (or brown sugar) into the warm mash so it dissolves into the reserved cooking liquid. If piloncillo is hard, grate or chop it first. Taste and adjust sweetness slightly; the mixture should be noticeably sweet but not cloying.

Activate yeast and inoculate

Warm 1 cup hot (not boiling) water to about 40–43°C (104–110°F). Sprinkle 2 tsp active dry yeast over the water and let sit 5–10 minutes until foamy. When the corn mash has cooled to about 30–35°C (86–95°F) — warm but not hot — stir the foamy yeast into the mash, mixing thoroughly.

Initial fermentation

Transfer the mash and its liquid to a clean 2–3 gallon food-safe vessel (glass or plastic carboy or bucket). Cover with a clean cloth and secure with a rubber band or loose lid to keep out insects but allow gases to escape. Let ferment at room temperature (18–24°C / 64–75°F) for 24–48 hours for a light fermentation; for a slightly tangier, more alcoholic chicha, ferment 48–72 hours. Stir once daily. Monitor aroma — it should smell pleasantly yeasty and sweet, not rotten.

Prepare fruit and spices

While fermenting (or just before bottling), combine 2 cups pineapple chunks, 3 tbs sliced fresh ginger, and 2 cinnamon sticks. Lightly mash the pineapple and ginger together to release juices.

Infuse flavors

After the initial fermentation period (24–72 hours), stir the pineapple/ginger/cinnamon mixture into the fermented corn mash. Add 1 tsp salt and 1 tbsp fresh lime juice and mix. Let the combined mixture sit for 6–12 hours at room temperature to allow flavors to meld. Taste occasionally and remove solids if flavor is strong enough earlier.

Strain and adjust volume

Set a large fine mesh strainer lined with cheesecloth over a clean pitcher or secondary vessel. Pour the fermented mash through the strainer, pressing gently on solids to extract liquid. Add up to 1 liter cold water to the strained liquid to bring the total volume to roughly 1 gallon (3.8 L). Taste and adjust sweetness with a little extra sugar if desired. If you prefer a clearer drink, strain a second time through a finer cloth.

Chill and carbonate (optional)

Refrigerate the chicha for at least 4 hours to chill and allow flavors to settle. For light natural carbonation, transfer to sanitized flip-top bottles leaving at least 2 inches headspace and keep at room temperature for 12–24 hours, then refrigerate to stop carbonation. Alternatively, serve still.

Serve

Serve cold over ice if desired, garnished with fresh pineapple chunks or a teaspoon of toasted corn for texture. Keeps refrigerated in a sealed container for up to 5 days; stir gently before serving as some sediment may settle.