Tepache De Piña (Mexican Fermented Pineapple Drink)
How to make tepache de piña (pineapple tepache) - a refreshing, fizzy, sweet-tart Mexican fermented pineapple drink made with pineapple peels, sugar, cinnamon, and water!
If you haven’t already done so, first wash, peel, and core the pineapple. All you need is the rind and core for this recipe.
Step 2: Combine the Ingredients
Add the water and sugar to your pitcher and stir well.It will dissolve easiest in warm water, but if using that, it’s important to allow it to cool entirely before adding the pineapple rinds.
Thinly slice the ginger and add it to the jug along with the cinnamon and pineapple peel, pressing it down beneath the water.
Step 3: Leave to Ferment
Cover the pitcher with the muslin cloth (or thin kitchen towel/dish towel) and secure it with the string. This allows the fermented pineapple juice to breathe while keeping out any nasty critters that like to find their way into fermenting goods.
Set the tepache drink aside for between 1-3 days, so it ferments lightly at room temperature.The time needed for the fermentation will vary based on the temperature, climate, ripeness of the fruit, etc. I recommend checking on it first at 12 hours (look to see if white foam has formed on top/if it’s bubbling), then again at 18 hours, 24hrs, etc. The longer it ferments, the more yeasty/vinegary and less sweet it will become.
When you check on the fermenting drink, remove any white foam from the top of the drink with a clean wooden spoon.
Finally, sieve the solids from the pineapple tepache, refrigerate, and enjoy! Serve it over ice, dilute it with additional water, or even add more sweetener if preferred. You can also make tepache cocktails by combining it with tequila, rum, vodka, etc.
OPTIONAL Second Fermentation
Like kombucha, after the initial fermentation, you can transfer the tepache to an airtight container (or multiple containers), which will seal in all the bubbles and make for a carbonated version of this tepache recipe.
Using a funnel, transfer the tepache to bottle/s, leaving 2-3 inches of headspace at the top of each bottle. Then set it aside once more, at room temperature, for 1-2 days.
Check on it at 12 hours, opening the lid to test the carbonation, then increase if needed.If you live somewhere particularly warm, this stage will happen faster, so I recommend checking at the 6hr mark.
Once the tepache de piña has reached your desired level of carbonation, transfer it to the fridge to slow down the fermentation and enjoy!
During this time, the drink continues to ferment, but at a slower rate. For that reason, it’s strongly advised that you "burp" the bottle/container every day to release any excess air. Otherwise, the bottles can explode.
How to Store?
As soon as the fermentation period is over, transfer the tepache to the refrigerator and store it for between 7-10 days. It will continue to ferment during this time, so the flavor will change the longer it sits.
Video
Notes
Use a sterilized container: make sure the jar/pitcher is thoroughly clean, or it can affect the fermentation.
Avoid reactive utensils/tools: it's best to use glass/ceramic jars and wooden spoons and avoid metal and any reactive materials.
Cover the pitcher securely: I've found that several critters love to find their way into fermenting goodies, so make sure you securely secure the muslin/kitchen towel.
Don't over ferment: if the tepache drink is left to ferment for too long, it will become pineapple vinegar. However, if you accidentally leave it too long, then no worries as you can still use this vinegar for various uses, including pickling, etc.
Ensure the peels are fully submerged: if they rise above the liquid, there's a chance for them to grow mold and ruin the entire batch. You could use something to help weigh them down if necessary (if you don't have fermenting weights, a Ziplock bag filled with water or a small plate/saucer could work in a pinch).
Adjust the amount of sugar: the longer it ferments, the sourer this Mexican pineapple drink becomes. So feel free to add extra sweetener when serving, if preferred.
Leave a "starter": once you've made your first successful batch of this tepache recipe, save around 4 oz (1/2 cup) or slightly more to work as a "starter" to encourage the next batch to ferment quicker. You can continue to do this with each new batch.
Optional Add-Ins:
Cloves/cardamom pods: add just a few whole cloves/cardamom pods for extra warming spice.
Citrus juice: squeeze in some fresh lemon or lime juice for added zing after the fermentation period.
Chili: a small amount of chili will increase the "punch" of this fermented drink.
Other fruit: for extra flavor, you could add some apple slices, mango, or orange (with peel).
Coconut water: when serving, instead of diluting it (if you want to) with water, you can do so with coconut water.
Beer: adding 1/2-1 cup of beer in place of water can help adjust this to a more alcoholic pineapple beer.
Check the blog post for more tips and answers to top FAQs!