How to Make Tepache de Pina

In this post, I will discuss how to make tepache de pina which is a refreshing Mexican drink with an extremely low alcohol content between 0.5%-2%abv. For this fermented beverage, you will need a ripe pineapple, 1 cup of packed brown sugar, 2L of water, 1 piece of cassia bark, and 3 cloves.

This recipe will help you make something super tasty with your pineapple skin rather than just throwing it into the compost bin.

Tepache de Pina Recipe Steps

Step 1:

Cut off the top of the pineapple and discard it. Cut the skin off of the pineapple. We only need the pineapple skin for this recipe.

Step 2 (Optional):

Optionally, you can also add 2-3 chunks of pineapple meat, smashed, to add more pineapple flavours to your drink.

Step 3:

Measure out the brown sugar and dissolve in 250mL of hot water. Stir to dissolve. Traditionally, piloncillo sugar is used to make tepache. However, this may be hard to get a hold of, so you can use dark or light brown sugar as an alternative. The only difference between light and dark brown sugar is the amount of molasses content in them. Dark brown sugar has a higher molasses content, so if you enjoy a darker, more caramelised flavour you can add dark brown sugar instead.

Step 4:

Pour the brown sugar mixture into a glass jar (fermentation vessel) and fill it with 1L of room temperature water.

Step 5:

Pack the pineapple pieces into the glass jar.

Step 6:

Break up the cassia bark and smash the cloves to extract more flavour from them. Submerge them in the jar.

Step 7:

Fill the jar up with 750mL of water. Make sure that the pineapple pieces are fully submerged in the liquid otherwise mold will grow on them during fermentation. You may have to use a smaller jar or put a rock on top of the pineapple in order for it to remain submerged. My pineapple pieces did not remain submerged during the fermentation period and I did notice a very fine film of mold growing on top of the exposed pineapple. It wasn’t a big deal, as I simply removed those pieces from the jar. However, if you would like to re-use the pineapple skins and do a second tepache fermentation, then it is best to make sure the pineapple skins are fully submerged in liquid during the fermentation.

Step 8:

Leave out on the counter for 3 days.

Step 9:

Strain the tepache into glass bottles using a funnel covered with cheesecloth. The cheesecloth will catch any solids. Only fill the bottles 3/4 full in order to allow the carbon dioxide gas to build up.

Step 10:

Leave the tepache at room temperature for 2 days and then transfer the bottles to the fridge.

Step 11:

Chill the tepache for 1-2 hours, then enjoy immediately. Drink the tepache within 5 days, as it will continue to ferment in the fridge and the flavour profile of the tepache will deteriorate over time.

Tips

-You can tell if the pineapple is ripe by smelling the bottom. Ripe pineapples will smell fruity and sweet. If it has no smell it may be underripe. If it smells funky then the pineapple may be overripe.

-It is very important to submerge the pineapply skins beneath the liquid. If the pineapple skin is unsubmerged, it will go moldy and will need to be discarded.

Tepache de Pina Recipe

Approximate %abv = 0.5%-2%abv Approximate Yield = 1.7L

Ingredients

• 1 ripe pineapple
• 1 cup (200g) packed brown sugar
• 2L of water
• 1 piece of cassia bark
• 3 cloves

Method

1. Cut off the pineapple top and discard. Cut off the pineapple skin, rind, and core and set aside.
2. (Optionally) Cut 2-3 chunks of pineapple and smash to release juices, set aside.
3. Measure out the brown sugar and dissolve in 250mL of hot water. Stir to dissolve.
4. Put brown sugar mixture into a glass jar(fermentation vessel) and fill with 1L of room temperature water.
5. Pack the pineapple pieces into the glass jar.
6. Break up the cassia bark and smash the cloves. Place in glass jar.
7. Fill the jar up with 750mL of water. Make sure the pineapple pieces are fully submerged in the liquid otherwise mold will grow on them during fermentation.
8. Leave out on the counter for 3 days.
9. Strain the tepache into glass bottles using a funnel covered with cheesecloth. The cheesecloth will catch any solids. Only fill the bottles 3/4 full to allow for CO2 gas to build up.
10. Leave the tepache de pina at room temp for 2 days and then transfer the bottles to the fridge.
11. Chill the tepache for 1-2 hours, then enjoy immediately. Drink the tepache within 5 days, as it will continue to ferment in the fridge and the flavour profile of the tepache will deteriorate over time.

Watch it on YouTube Below