Tepache — A pineapple based home-brew.

OddBrews
OddBrews
Sep 2, 2018 · 3 min read

I love Tepache and have experimented with making it in different ways so there will be other versions of this recipe to come. Meanwhile, here’s the most basic version for all you purists out there.

Method:

Find a large jar, or container of some sort. A Kilner jar works well.

Clean it well with antibacterial washing-up liquid or some sort of sanitising solution to ensure all the bad bacteria is gone.

Buy an ORGANIC pineapple and some brown sugar. Being organic ensures it has the wild yeasts on the outside that cause the fermentation.

Cut up enough pineapple that it fills the jar most of the way. (Leave the rind on, this is the important bit that causes the fermentation; it’s where the pineapple’s wild yeast resides!)

Dissolve 4 large tablespoons of brown sugar into warm water (distilled or pre-boiled to avoid chlorine from tap water).

Add this to the jar or container. Top up with cold water (again, distilled or pre-boiled).

Shake the jar or container to mix the content well.

Leave in a warm dark place for 2 days.

If using a Kilner jar, do not close with the catch — instead, close using a rubber band around the catch so that the lid can lift slightly when the pressure builds up and the jar can ‘burp’. Try and do something similar if you’re using a different type of container. This is important as the fermentation process will produce gases and the jar or container could explode if these gases cannot escape, though it is also important to keep the mixture as air-tight as possible so as not to let in any bad bacteria that could spoil the mixture. So don’t just leave the lid off!

Here I’ve used a 5 litre container and actually tripled the recipe to match. I leave the lid only lightly screwed on to allow the gases to escape.

Smell the mixture after 2 days.

If it smells like vinegar, the process has happened to quickly and you have accidentally made pineapple vinegar, which is edible and delicious, and excellent on salads!

If it smells like meat, it’s gone bad, there’s nothing you can do sadly, just chuck it and try again with cleaner equipment.

If it smells like rich pineapple with a hint of west-country scrumpy, then you have Tepache!

Decant it through some muslin into some air tight bottles to rest for another day or so.

This resting process will create more gases and the mixture will become slightly carbonated.

I yield around 3.5 litres from 3 pineapples using a 5 litre container.

Ensure you decant into suitably strong containers (such as fermenting bottles, or plastic bottles) otherwise the further build up in gas could cause some containers to explode! This is obviously a little dangerous, please choose your containers wisely.


If you prefer a sweeter, less alcoholic beverage then ferment it for less time.

If you prefer a drier, slightly more alcoholic beverage, then leave it for a few more days in the jar. It will probably max out at about 3% in all honesty, unless you add some more yeast, so don’t leave it for ages expecting something super alcoholic!

Lastly, because Tepache is fermented, it is pro-biotic, meaning it adds good bacteria to your gut and helps you poop!

Enjoy with ice and good company.

Perfect as a refreshing and unusual beverage on a hot day.

OddBrews

Written by

OddBrews

Escapades of an experimental and impatient home-brewer.

Welcome to a place where words matter. On Medium, smart voices and original ideas take center stage - with no ads in sight. Watch
Follow all the topics you care about, and we’ll deliver the best stories for you to your homepage and inbox. Explore
Get unlimited access to the best stories on Medium — and support writers while you’re at it. Just $5/month. Upgrade