This drink is made from pineapple rind, and is fermented on your countertop. It is commonly made all over Mexico and probably anywhere else pineapple is grown. Because of the fermentation, you should be aware, there may be a trace of alcohol in the drink, but certainly not enough to make you woozy or unable to operate heavy machinery.
I have been making this for several years now, with great success. I did have 1 bad batch but that was because I used a different type of sugar. Lesson learned, white sugar, not brown must be used here!!
3 cups water (more if needed)
1 cup white sugar
2 quart glass pitcher or jar
Fermentation lock (found in any wine making store. Optional but handy to have)
Remove leafy top of pineapple and discard. Cut peel off of pineapple, taking about 1/4 inch of fruit with the peel. Set fruit aside to eat fresh.
Place the peels in a 2 quart glass jar or pitcher, arranging so peel will stay submerged. ( I put the larger peels on top and jam them in so they cannot get past the neck of the jar. A small, heavy glass or fermentation weight will also work very well.)
Dissolve the sugar in 2 cups of cool water and pour over peel in jar, adding additional water as needed just to completely cover the peel.
If you are using a pitcher, Cover loosely with plastic wrap. If using a fermentation lid, just screw it on to the jar . Put the jar on a saucer to catch any drips if it happens to overflow while it is fermenting.
Place in a warm, spot on your kitchen counter, out of direct sunlight. Cover with a kitchen towel if you don’t have a shady spot to put it.
Mixture will become cloudy and start to bubble after 12 – 24 hours, depending on how warm it is in your kitchen. This is supposed to happen, it tells you that fermentation has begun. Soon after that, you will notice it is also becoming fizzy, and may overflow from its container. Dont worry, this is normal, and perfectly ok.
After 2 days of fizzing check the flavour of your Tepache. It should taste sweet, and a little tangy. If you have achieved this goal, strain, pour into an ice filled glass and enjoy.
If , on the other hand, your tepache tastes “off”, has a bad smell or has darkened in colour, throw it all out, sterilize all your equipment and start over with the next pineapple you buy.
The whole process will take from 1 to 5 days, depending on the temperature of your kitchen. On a hot summer day, if I start this in the morning, it can reach the fizzy stage within 24 hours! Keeps, refrigerated 3- 4 days.