How to Make Pineapple Tepache (With Variations) (2024)

FAQs

Can you add other fruits to tepache? ›

Recipe Variations

Add chopped fruit (pineapple, apples, etc.) to the pitcher of tepache before drinking—similar to what is done with sangria—for added fun and flavor.

At Penca, in Tucson, Arizona, the house tepache is made with whole overripe pineapples, cloves, allspice and a finisher of Mexican beer and brown sugar. The result is a pungent, tangy version perfect for mixing with beer or into a stronger co*cktail like Brian Eichhorst's Bourbon and Tepache.

As with most fermentations, tepache does contain a very small amount of alcohol (similar to kombucha). If you want more alcohol (of course you do), add in yeast (baker's yeast will do in a pinch but preferably brewer's or champagne yeast).

Why Does My Tepache Taste Like Vinegar? It has fermented too long. At room temperature, tepache develops quickly and can turn to vinegar.

More specific, they go into the tropical direction. That's why pineapple is a good companion for tropical fruits such as mango, banana or passion fruit but also for oranges or grapefruit. If we have a look at more inland fruits then apple, pear and peach share these tropical-fruity notes.

Wedge the core and strips of rind into the jar so they'll stay submerged – arranging them in horizontal stripes around the sides of the jar works well. (Keep the pineapple for another use.) Add the spices, then pour over the sugar water, making sure all the fruit is fully covered in liquid, and seal the jar.

There are a couple of things to keep in mind when making tepache. The first is to make sure the work surface is thoroughly cleaned and sanitized. This step is crucial to prevent unwanted microbes from going into the fermentation jar, which could result in unwanted mould growth and the risk of contracting botulism.

The short answer to the question of whether or not tepache is alcoholic is: yes. But, there is a very small amount of alcohol in tepache due to the fermentation process.

As a fermented beverage, tepache contains some probiotics, which help keep the good bacteria in your gut healthy, help with digestion and support your immune system. The fermentation process also boosts the vitamin content of tepache, so it offers more nutritional benefits than just eating a ripe pineapple.

The shelf life of homemade tepache can vary depending on various factors, such as the fermentation process, sugar content, and storage conditions. Generally, tepache can be stored in the refrigerator for up to 2 weeks while maintaining its quality.

Can you double ferment tepache? ›

After 1-2 days it should taste a little sour a little sweet and fermented (you might also see some bubbling in the jar or even some foam to the top, all of those things are ok and means that it's fermenting!), at this point you can bottle it and put into the fridge OR go under a second fermentation.

When made with clean supplies and when ingredients are submerged in the liquid while fermenting, tepache is safe to drink. The sugar in the liquid prevents bacterial growth until the yeast acidifies the drink, then the low pH takes over as an antibacterial protection.

Having fruit in the fermenter during fermentation causes a much different fruit character than you might find when adding fruit post-fermentation. For starters, the fruit will likely add fermentable sugars to the wort, which you may want to account for when formulating the recipe.

Any fruit can be lacto-fermented, but some produce better results than others.

Ethylene-producing fruits, such as apples, bananas, peaches and honeydew melons, should not be stored next to avocados, lemons, grapes, onions and other fruits or vegetables that are sensitive to this compound. Also, you should never store ethylene-producing fruits together.

Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion. However, you can mix acidic with sub-acidic fruits. For a similar reason, you should not mix guavas and bananas.