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Tepache (Fermented Pineapple Drink)

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Prep Time 20 minutes
Cook Time 5 days
Total Time 5 days 20 minutes
Course Fermented Beverage
Cuisine Mexican
Servings 12 cups

Equipment

  • 1‑gallon (3.8 L) clip‑top water‑seal fermentation jar
  • Fermentation weight
  • Fine strainer
  • (Optional) pressure‑rated bottles for carbonation

Ingredients
  

  • Pineapple × 2 medium (about 2.6 kg total) — peels + cores used
  • Filtered/dechlorinated water: add until the pineapple is just covered, leaving 5 cm (2 in) headspace below the lid.
  • Dark brown sugar or piloncillo: 107 g per 1 L of water (≈ 1/2 cup per quart).
  • Tip (no-stir): dissolve the sugar in a small amount of warm water first, cool, then pour in and top up with water to the fill line.

Instructions
 

  • Add peels + spices

    Add pineapple peels/cores + cinnamon (and optional spices).

  • Make sugar water

    Dark brown sugar or piloncillo: 107 g per 1 L of water (≈ 1/2 cup per quart).
    Add sugar water until the pineapple is just covered, leaving 5 cm (2 in) of headspace below the lid.

  • Weight + submerge

    Place the fermentation weight so all peels stay under the liquid.

  • Seal the water-seal airlock

  • Ferment 3–5 days (no opening)
  • Open once, taste, strain

  • Bottle for 2nd fermentation (carbonation) (1-3 days)

    Transfer the strained tepache into pressure-safe bottles (swing-top bottles or a plastic soda bottles). Leave 3–5 cm of headspace.

  • Refrigerate & store

Notes

Keep solids submerged
Keyword tepache,drink fermentation, fermented beverage