Foolproof Pineapple Tepache (Step By Step) (2024)

FAQs

Does pineapple have to be ripe for tepache? ›

Check your local Mexican market or an online retailer, or use light or dark brown sugar—dark brown sugar will have a more pronounced molasses flavor. The riper the pineapple, the more natural sugars it will have. A ripe pineapple will make a more flavorful drink—you'll enjoy eating it more too!

Tepache is a quick ferment, taking about 3 days if your ambient room temperature is hovering around 77° to 86°F. (Be advised that the fermentation time will increase if the temperature is cooler, and likely take between 5 to 10 days.)

Wash the outside of the pineapple with water. Peel your pineapple on a cutting board. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips—or use your favorite method, as long as you end up with a peeled pineapple. Place the pieces of peel into the pot.

It has fermented too long. At room temperature, tepache develops quickly and can turn to vinegar. It is not lost! Use it as a table vinegar for your summer salads, or in your “sour” co*cktails.

Wedge the core and strips of rind into the jar so they'll stay submerged – arranging them in horizontal stripes around the sides of the jar works well. (Keep the pineapple for another use.) Add the spices, then pour over the sugar water, making sure all the fruit is fully covered in liquid, and seal the jar.

Always taste your tepache to see if it's ready, using a clean spoon every time. You will be able to tell whether it's fermenting properly or not by the smell. Don't wash or submerge the pineapple in hot water. This will kill the yeast.

If you see mold growing, discard the tepache and start again. Make sure it is mold though. Mold is dry, fuzzy, and always sits on the surface. It is normal for a layer of white film or bubbles to appear.

Probiotic and Prebiotic Properties

Tepache has both prebiotic and probiotic properties, which makes it the perfect drink to give your digestive system a boost and help you maintain a healthy bacterial equilibrium in your gut.

For this, your Tepache will need to undergo a ”secondary” fermentation where the Tepache is bottled while fermentation is still very active. This traps the CO2 being produced and forces it to dissolve into the liquid, creating that classic fizz you'd expect out of a nice beer or sparkling wine. Sugar, Water, Pineapple.

How do you increase alcohol content in tepache? ›

To make the tepache alcoholic, add wild yeast to the water and sugar before adding the fruit. The wild yeast will convert that sugar into alcohol. You can also use agave nectar or honey instead of cane sugar. Beware not to over-ferment, or the beverage will turn into pineapple vinegar.

I like to check the PH of the tepache. Botulism spores cannot reproduce in acidic environments. Lacto fermentation produces acid, but I like to check anyways so I don't kill myself or my family. Anything below PH 4.6 is safe.

It is important to note that tepache is generally unpasteurized, meaning that it has not gone through heat treatment to destroy potentially harmful bacteria. Unpasteurized drinks have a higher chance of giving you foodborne illnesses, so approach with caution.

After 1-2 days it should taste a little sour a little sweet and fermented (you might also see some bubbling in the jar or even some foam to the top, all of those things are ok and means that it's fermenting!), at this point you can bottle it and put into the fridge OR go under a second fermentation.

In the state of Michoacán, tepache is made with pineapple rinds and tamarind, banana peels, corn husks, and crushed corn. The naturally occurring yeasts in all of these ingredients make the flavor of tepache even more complex. In some states, tepache is made with local fruits like apple and quince.

Yes, pineapples can ripen if left on the counter—usually between three to five days. To speed up the process, put your pineapple in a paper bag and add an apple or a banana. Leave it on the counter at room temperature, and you'll have a ripe pineapple in one to two days. What does overripe pineapple look like?

Health Risks: Consuming pineapple that has fermented accidentally may lead to food poisoning symptoms such as stomach upset, nausea, or vomiting.

Tepache is especially risky for and should be avoided by immunocompromised people, young children, and pregnant people. If you're unsure whether tepache you find at the store is pasteurized or not, check the label. If it's not pasteurized, it should have a warning label telling you so.