Tepache
Mexico's festive pineapple drink - lightly sparkling, gently alcoholic, and wonderfully refreshing. I have a pineapple vinegar recipe on this page - how do they differ? You'll need to be more patient with the vinegar and it's for adding small amounts - tepache is the quick, fizzy drink that you can make in just 2-3 days.
Understanding the difference:
Both tepache and pineapple vinegar start the same way - wild yeasts feeding on sugar and pineapple. But tepache stops at the first fermentation stage when it's lightly alcoholic, sweet-tart, and effervescent. Pineapple vinegar continues for weeks more, allowing acetobacter bacteria to convert that alcohol into acetic acid, transforming a drink into a condiment. Think of tepache as the party, and pineapple vinegar as what you make when the party's over and you want something that lasts? Tepache is an easy ferment and a favourite of many first time fermenters.
What you'll need:
- Peel and core from 1 large pineapple (organic strongly preferred - you'll be drinking this!)
- 2 litres filtered or boiled and cooled water
- 150-200g piloncillo, panela, or raw sugar
- 1 cinnamon stick
- 3-4 cloves
- 1-2 whole allspice berries (optional but traditional)
- Small piece of fresh ginger (optional, for extra zing)
Equipment:
- 3 litre glass jar or crock
- Breathable cloth cover and rubber band
- Wooden spoon
- Fine mesh strainer or muslin
Method:
- Prepare your pineapple: Wash the pineapple skin very thoroughly - a vegetable brush works well. Cut off the peel and core, keeping larger pieces intact (unlike vinegar where size doesn't matter). Reserve the flesh for eating or add chunks for extra flavour.
- Build your brew: Place pineapple pieces in your jar. Dissolve sugar in the water (warming it helps) and pour over the pineapple. Add spices. Everything should be submerged, but it's fine if some peel floats.
- Ferment fast: Cover with cloth and secure. Keep at room temperature, out of direct sunlight. Stir once or twice daily with a clean spoon.
- Watch for the magic: Within 24 hours you should see bubbles. The liquid will get cloudy and smell fruity, yeasty, and inviting. After 48-72 hours, taste it - you want it lightly tangy, still sweet, with a gentle fizz.
- Catch it at the peak: This is crucial - tepache is meant to be enjoyed young. When it tastes balanced (sweet-tart with pleasant fizz), strain out all solids immediately. Don't leave it to continue fermenting like you would with vinegar, or it will become increasingly alcoholic and eventually sour.
- Chill and serve: Refrigerate immediately to slow fermentation. Serve over ice, perhaps with a squeeze of lime and a pinch of chilli salt on the rim. It's best consumed within 3-5 days.
The science: Tepache ferments quickly because the pineapple skins are covered in wild yeasts that love sugar. In the warm ambient temperature, they multiply rapidly, creating CO2 (bubbles) and a small amount of alcohol (usually 1-2%, occasionally up to 3%). By stopping the fermentation early and refrigerating, you capture that perfect sweet-tart-fizzy moment before it becomes wine, and long before it becomes vinegar.
Sharon's tip: If you're nervous about timing, taste it at 48 hours. Still too sweet? Leave it another 12-24 hours. Getting nicely tangy? Strain and refrigerate. Trust your palate - tepache should make you want another glass, not pucker up like vinegar does.
Serving suggestions: Traditional Mexican street-style over ice, or mix with beer for a tepache chelada, add to cocktails in place of pineapple juice, or blend with coconut water for a probiotic sports drink.
Make both: Start a tepache for immediate enjoyment, and when you strain it, don't throw those pineapple pieces away - they can go straight into making pineapple vinegar! The yeasts are already active, so your vinegar will get a flying start.
For more: This recipe gives you everything you need to make excellent tepache, but for deeper exploration of variations, troubleshooting, and the cultural history of this beautiful drink, see the full chapter in my book Wild Drinks.
