How to make Tepache (traditional fermented drink from Mexico)

For it to be ready to drink, you have to wait at least three days by fermenting the preparation at a temperature of 23 to 30 degrees Celsius. This is the time it takes for the yeasts to transform the sugar into alcohol. The result is a fermented beverage with a very low alcohol content, between 1% and 4%. Although some Mexicans add beer to it to increase the alcohol level, it’s really not necessary.

Ingredients

• The peels of a large ripe pineapple
• 1 cup piloncillo, cut into pieces (or cane sugar)
• 1 cinnamon stick
• 3 cloves
• 2 liters of water

Preparation

1. Peel the pineapple with a knife and cut the flesh of the pineapple. Discards the head and base of the pineapple. Although you don’t need the flesh of the pineapple, you can still include it in the fermentation, it will still be edible afterwards, and your Tepache will be fruitier. In a large glass jar, put the pineapple peels, sugar, cinnamon stick, cloves and two liters of water. Mix well.
2. Close the glass container with a lid. Let it sit for 24 hours in a warm place in your kitchen. A few times a day, stir the jar lightly to prevent mold from forming on the pineapple peels. You can also use a wooden spoon to remove the white foam that forms on the surface. Let it sit for another 24 to 48 hours. Once your drink is fermented, you will observe bubbles on the sides of the glass jar.
3. Before straining, if there is a white film formed on the surface, remove it with a wooden spoon. Strain the liquid through a fine sieve and discard or compost the peels. (If you had used the pineapple flesh, you can now eat it.) Your Tepache is ready to drink. Serve it chilled with ice. If you don’t drink it immediately, bottle your Tepache in glass bottles and store it in the refrigerator.
4. Optional: For a sparkling version, bottle your Tepache in a pressure-resistant glass bottle (the same type of swing top bottle as you bottle another well-known fermented drink, kombucha). Don’t leave it at room temperature for more than 12 hours before refrigerating, or it may be too bubbly and overflow (or maybe even explode).

Tip: If you let it ferment for more than 3 days, your fermented drink will turn into vinegar.