Mexican Pineapple Tepache
A traditional Mexican fermented beverage made from pineapple rinds, piloncillo, and warm spices. It's lightly effervescent, slightly sweet, and incredibly refreshing. A perfect beginner fermentation project!
Equipment
- 1-gallon glass jar or large pitcher
- Cheesecloth or breathable dish towel
- Rubber band or string
- Wooden spoon
- Fine mesh strainer
- Swing-top glass bottles (for carbonation)
Ingredients
Main
- 1 whole Ripe pineapple — Organic preferred. Rinds and core only; save the flesh for eating.
- 8 oz Piloncillo cone — Can substitute with 1 cup dark brown sugar
- 1 whole Cinnamon stick — Mexican canela preferred, but Cassia works
- 3 whole Whole cloves — Lightly crushed
- 8 cups Filtered water — Must be chlorine-free for wild yeast to thrive
Main
| 1 whole | Ripe pineapple | Organic preferred. Rinds and core only; save the flesh for eating. |
| 8 oz | Piloncillo cone | Can substitute with 1 cup dark brown sugar |
| 1 whole | Cinnamon stick | Mexican canela preferred, but Cassia works |
| 3 whole | Whole cloves | Lightly crushed |
| 8 cups | Filtered water | Must be chlorine-free for wild yeast to thrive |
Instructions
-
Thoroughly rinse the pineapple under running water to remove dirt, but do not use soap or scrub too hard. You want to keep the natural wild yeast on the skin.
~2 minUsing organic pineapple reduces the risk of pesticides inhibiting the wild yeast. -
Cut off the crown and base of the pineapple. Slice off the rind, leaving a little flesh attached. Cut out the core. Place the rinds and core into your sanitized 1-gallon glass jar. (Reserve the sweet inner flesh for eating).
~5 minMake sure your jar is thoroughly cleaned and rinsed free of any soap residue. -
In a small saucepan, heat 2 cups of the filtered water with the piloncillo (or brown sugar), cinnamon stick, and cloves. Stir over medium heat until the sugar is completely dissolved. Remove from heat and add the remaining 6 cups of cold filtered water to bring the temperature down to lukewarm.
~5 minNever pour boiling water over your pineapple rinds, as it will kill the wild yeast necessary for fermentation. -
Pour the sweetened, spiced water over the pineapple rinds in the jar. The water should cover the pineapple. If pieces float to the top, that is normal, but try to weigh them down if possible, or stir daily.
~2 minIf needed, add a little more filtered water to ensure the rinds are covered. -
Cover the mouth of the jar with a cheesecloth or a breathable dish towel and secure it tightly with a rubber band. Place the jar in a dark area at room temperature (70-80°F or 21-26°C).
~1 minA breathable cover keeps bugs out while allowing wild yeast from the air to enter and carbon dioxide to escape. -
Let it ferment for 2 to 3 days. Check it daily. You should see a white foam forming on the surface and tiny bubbles rising. Use a wooden spoon to vigorously stir the mixture once a day to prevent mold from forming on any floating rinds.
~72hIf you see a thin, wrinkly white film, it's harmless Kahm yeast. If you see fuzzy, colored mold (green, black, pink), discard the batch immediately. -
After 2-3 days, taste the Tepache. It should be pleasantly sweet, slightly tangy, and lightly fizzy. If you prefer it more fermented (less sweet, more tart), leave it for one more day.
Do not ferment past 4-5 days or it will turn into pineapple vinegar! -
Strain the liquid through a fine mesh strainer into a large bowl or pitcher. Discard or compost the solids. You can drink it immediately over ice, or bottle it for extra carbonation.
~5 minFor secondary fermentation (fizz), proceed to the next step. -
For extra carbonation: Pour the strained Tepache into swing-top glass bottles, leaving about 1 inch of headspace. Seal the bottles and leave them at room temperature for 1 to 2 days.
SAFETY WARNING: You MUST 'burp' the bottles every 12-24 hours by briefly opening the latch to release excess pressure. Failure to do so can result in exploding glass bottles. -
Once desired carbonation is reached, transfer the sealed bottles to the refrigerator. The cold temperature will halt the fermentation process. Serve chilled over ice.
Serve cold, garnished with a slice of fresh pineapple or a splash of light beer/tequila if desired.
Tips & Storage
- Always use clean, sanitized equipment to prevent bad bacteria from taking over.
- Chlorine in tap water kills the yeast you need for fermentation. Always use filtered, spring, or well water. If you only have tap water, boil it and let it sit open for 24 hours to let the chlorine evaporate.
- Temperature plays a huge role in fermentation. In a warm house, tepache might be ready in 36 hours. In a cool house, it might take 4 days.
- A white, powdery film on top is Kahm yeast and is completely safe. Just skim it off. Fuzzy spots of green, blue, black, or pink mean mold, and the batch must be thrown away.
- To make an adult beverage, mix your finished Tepache with a light Mexican beer (like a shandy) or a shot of tequila or mezcal.
- Storage: Store the finished, strained Tepache in sealed bottles or jars in the refrigerator for up to 1 week. The cold will pause fermentation, but pressure can still build very slowly, so 'burp' the bottles every few days if not consumed.