Make Tepache at Home August 17 2017, 8 Comments
Do you like pineapple? If so, we've got a fun, delicious trick to make your pineapple go even farther: Tepache!
Tepache is a refreshing fermented beverage, traditionally made in Mexico from the rinds of pineapple. It's super easy to make, tastes great, and is very healthy (contains pro-biotics, like kombucha). Here's some easy instructions for fermenting Tepache:
- Large (~1 gallon) glass container
- Cheesecloth, plastic wrap, or lid with an airlock
- Resealable bottle or growler (if you will not consume the Tepache in one sitting)
- Rinds from pineapple (don't save the leaves)
- 1 cup brown sugar (or, if you want to keep it uber traditional, 1 cup Piloncillo, which can be found at ethnic grocery stores)
- 2 quarts water
- 2-3 cloves (optional)
- 1 cinnamon stick or a pinch of ground cinnamon (optional)
- Wash and then carve a pineapple (chop off top and bottom, slice off peel, remove the core of the pineapple).
- In a large glass container, add all of your ingredients. We found it useful to stir the brown sugar into the water before adding the pineapple rind and core, cinnamon, and cloves.
- Use the cheesecloth, loosely applied plastic wrap, or lid with an airlock to seal the container. You don't want bugs or bacteria to get in, but you don't want the container to be completely airtight.
- Let ferment for ~3 days. If it is quite hot (over 80F) where the Tepache is brewing, you may want to only give it 2 days.
- After 24-36 hours, check for white foam on the Tepache. If you see it, simply scrape it off.
- After 2-3 days, strain out the chunks and either enjoy the Tepache on ice immediately or bottle it in a resealable vessel like a growler or EZ Cap flip-top bottles.
- Store in the refrigerator.
It's a crazy easy way to get a delicious, refreshing drink with lots of pro-biotics from ingredients you have laying around the house or you would normally just throw in the compost bin!
Contact us if you have any questions. Happy fermenting!
tuan on January 04 2023 at 02:55PM
Mike Keller on May 19 2021 at 07:12PM
If you do a Carbonation Fermentation (Secondary Fermentation with a Fermentation Air Lock), and put it in the fridge it will keep for up to a Year.
I’m a Moonshiner, and where they’re coming up with it turning into Vinegar after 4 days is Beyond Me !!! When I make Peach Brandy, the Fruit is in the Barrel the Duration of the Fermentation Process.
Which could be 7-14 days. When the Peaches are at the Top of the Barrel they’re still Fermenting, when the Cap Drops (The Peaches fall to the bottom of the Barrel) the Mash is ready to go. You still have a day or two window before it STARTS to turn into Vinegar. It has to Completely convert to Alcohol before it can turn into Vinegar.
Ben on November 14 2020 at 10:00AM
Hey Ranju. Once it is tasting good, do you keep it on the counter or in the refrigerator? Getting it in the fridge will help preserve it and keep the fermentation from going too far where it starts getting more sour.
RANJU SINGH on November 14 2020 at 09:56AM
Thanks for your teaching and have learnt how to make tepache at home but i would like to know how to preserve it in order to stay for sometime without going bad thank for your response.
its only 2 days good taste but after 2 days its becoming sour .
Ben on August 21 2020 at 04:09PM
Getting the tepache in the refrigerator will help the overcarbonation. Otherwise, you could use a bottle like a flip-top bottle that is re-sealable, so you could every once in a while burp the bottle to let out a slight bit of carbonation. Good luck!
Ben on August 21 2020 at 04:09PM
Hey Byaruhanga vicensio! I think if you added some neutral spirits, like vodka, to the tepache once it’s completed, that’ll help it from going bad. Getting it on the fridge once it’s done will help as well. Good luck!
Vicensio on August 21 2020 at 04:05PM
I would like to know how i can reduce overcarbonation of tepache if it’s to be kept for sometime thanks alot for your response
Byaruhanga vicensio on August 21 2020 at 04:05PM
Thanks for your teaching and have learnt how to make tepache at home but i would like to know how to preserve it in order to stay for sometime without going bad thank for your response