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Ingredients
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Tepache Base
Bottling / Serving (optional carbonation and fortification)
Method
Tepache Base
- 1
Prepare pineapple
Wash the pineapple thoroughly to remove dirt and any wax. Trim the top and bottom, then cut the fruit in half lengthwise. Reserve the flesh for another use or chop 1–2 cups to add later — the traditional tepache uses mostly the rind and core. Chop the rind and core into 1–2 inch pieces.
- 2
Make sugar infusion
In a non-reactive pot, combine 2 cups of the water with the piloncillo (or brown sugar). Add the cinnamon sticks, whole cloves, and ginger slices. Warm over medium heat, stirring until sugar dissolves and aromatics bloom, about 5–7 minutes. Do not boil vigorously; just dissolve and infuse. Remove from heat and let cool to lukewarm (approx. 30–40°C / 95–105°F).
- 3
Combine for fermentation
In a clean 2–3 liter glass jar or food-grade fermentation vessel, add the chopped pineapple rind and core. Pour in the cooled sugar-aromatic infusion, add the remaining 4 cups water, and squeeze in the juice of 1 lime. If using, sprinkle the active beer yeast on top (this is optional — wild fermentation from the pineapple skins will occur but a pinch of yeast gives more consistent results). Stir gently to combine.
- 4
Cover and ferment
Cover the jar with a clean cloth or a loose lid that allows gases to escape but keeps dust and insects out. Leave in a warm spot (20–28°C / 68–82°F) out of direct sunlight. Ferment for 2–5 days, tasting daily from day 2. The mixture should develop a lightly effervescent, tangy-sweet flavor with cinnamon notes. For a mild 7% ABV finished product (see bottling step), aim for 48–72 hours of fermentation for a balance of sugars and acidity; longer fermentation will increase acidity and reduce residual sugar.
- 5
Strain the tepache
When the flavor and acidity are to your liking, strain the liquid through a fine mesh sieve or cheesecloth into a clean bowl or pot, pressing on solids to extract liquid. Discard solids (or compost).
- 6
Adjust sweetness and acidity
Taste the strained tepache. If it is too sweet, allow it to ferment another 12–24 hours. If too tart, stir in up to 1/4 cup extra piloncillo/brown sugar dissolved in 1/2 cup warm water (cooled) to balance. Chill briefly before bottling if you want to slow fermentation.
Bottling / Serving (optional carbonation and fortification)
- 7
Estimate ABV and fortify (optional)
Traditional tepache is low alcohol; to reach ~7% ABV reliably, fortify with neutral spirit. As an approximate target: add 150 ml (about 5 fl oz) of 40% ABV white rum or aguardiente to the batch (this will raise total ABV to around 6–8% depending on how long it fermented and residual sugar). If you prefer not to fortify, skip this step and enjoy the naturally fermented low-ABV beverage.
- 8
Bottle and carbonate (optional)
To naturally carbonate, transfer the strained tepache into clean plastic soda bottles leaving 2–3 inches headspace, seal tightly, and keep at room temperature for 24–48 hours until slightly firm to the squeeze. Refrigerate to stop fermentation. Alternatively, pour into glass bottles with swing tops but monitor pressure closely to avoid over-pressurization. For non-carbonated service, simply refrigerate in jars or bottles.
- 9
Serve
Chill the tepache well. To serve, fill glasses with ice (approx. 1/2 cup per serving), pour about 250 ml (1 cup) of tepache per glass. If fortified, stir gently. Garnish each glass with a pineapple wedge and a cinnamon stick. Adjust dilution with a splash (approx. 1/2 cup) of cold water if the flavor is too strong.
- 10
Storage
Keep bottled tepache refrigerated and consume within 7–10 days for best flavor. If unfortified and naturally fermented, consume sooner (3–7 days) as acidity and carbonation may continue to change.