Homemade Tepache (Mexican Pineapple Ferment)

Tepache is a delicious Mexican fermented pineapple drink. If you have piloncillo instead of brown sugar, that works perfectly as well and is more authentic to the traditional Mexican recipe!

Video Chapters
00:00 - What is Tepache?
01:03 - Making Tepache - 1st Ferment
07:38 - Fermenting at Room Temp
08:29 - Bottling - 2nd Ferment
09:36 - Tasting
10:54 - Why I Always Chill Ferments Before Opening
12:00 - Adding More Carbonation
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Basic Tepache Recipe
*1 gallon -- as always with my recipes, this does not need to be exact :)

- Rinse, peel and core 1 pineapple (use organic whenever possible)
- Dissolve about 1 cup of brown sugar (or piloncillo/turbinado sugar) in a gallon glass jar (brew vessel) with some water.
- Add 1/4 of the pineapple fruit (sliced) into the brew vessel. Also add the pineapple core and skin to the brew vessel. Add as much as will reasonably fit into the vessel while leaving room for water. If you have extra fruit + peels, you can make a larger batch! Just scale the recipe to double the sugar/water as needed.
- Add enough water to top off the vessel and ensure the fruit is submerged.
- Add a stick of cinnamon. (You can also add other ingredients like star anise, cloves, and ginger if you like.)
- Stir it up to evenly distribute the sugar throughout the brew.
- Cover loosely (barely a finger tight seal) with a lid.
- Ferment (let it sit) at room temperature for approx. 1 week. You'll see the brew lighten in color and it may get a bit carbonated and more acidic. If you don't want it carbonated, the brew is ready to drink.
- To carbonate, you'll need to go through a 2nd fermentation. Strain the solid pieces out of the brew and bottle the liquid in food-safe, pressure-rated bottles suitable for fermentation. Make sure the seal is airtight.
- Let bottles sit and ferment at room temperature for 4-7 days (or more) depending on your carbonation preferences. This will vary depending on your room temperature and your particular pineapple, so you'll just need to experiment and adapt as needed to see what works for you.
- Always chill thoroughly before opening a bottle (to ensure carbonation stays in the liquid).

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FTC: This video is NOT sponsored. Amazon, Berkey and Hemplucid links are affiliate links.

[Mimi-uorj]

I'm Mexican American and grew up on this wonderful dirink. I loved how easy you explained the process. Our family adds Mexican Piloncillo instead of brown sugar, 2 or 3 cloves and mash the pineapple before to release more pineapple flavor.

[xmac]

I make tepache pretty frequently in my house. We do 1st fermentation for about 3 days and 2nd fermentation for about 2 days and the taste and level of carbonation is really strong. I believe if you leave it in the first ferment too long it’ll eat too much of the sugar to give good carbonation. But play around with the level of days in ferment. I love tepache by how easy it is to make and doesn’t require a scoby or any starter liquid.

Anyone thinking of getting into fermentation should definitely start with tepache.

[elisabethkharis]

I Uganda we cook the pineapple rest into a juice.( the peels and hard middle part+ fresh ginger + plus tea leaves +Sugar) then you boil them and strain .cool juice and drink. We call it "Munanansi " Nanansi is pineapple.

Can't wait to try this out..

[Noemar-]

Dominican, we used to do this beverage as a child, but we used all the peels including the ones discarded here, also we added sugar when the fermentation was done. Love it and we didn't know it was healthy, if I'm not mistaken we called it guarapo de piña.

[Babyspence]

I live in the Caribbean. Fresh pineapples are a weekly staple in my home.
Excited to try this and so happy that we’ll have a way to use up the parts of the pineapple we would normally discard.
Thanks for sharing 🍍💛

Love the hair cut (and the note 😆)

[ookie]

If you live in slightly cooler areas and find you’re waiting several days to get your ferm going (like me) I use a tablespoon and a half of raw kraut brine for a two gallon jug. Works flawlessly

[thebradoctor]

I am so glad this popped up!! I "accidentally" made apple tepache!! I was following another youtuber recipe to make ACV. They used brown sugar. I followed the recipe they did (pureed the apples) and stirred the liquid daily for 2 weeks. Then let it do its thing for 30 days. Strained and bottled. Kept at room temp. I notice when i open to pour i get a bit of fizz like opening a can of pop!! My store bought vinegar never fizzes!!! LOL!!! I have been adding to my water in the morning with my electrolyte pack and vitamin c. Think I will give sip to see what it tastes like "naked"!! I shall keep watching and learning from you!! TFS!!!

[manualidadesconchris]

I’m from Mexico, but here I am, learning this from you. 😄

[rachelfrght]

Delicious drink. I never let pineapple peels and core go to waste. In Cuba we call this drink garapiña.

[sallycormier]

I love kombucha but never heard of this drink before. I love pineapple and always hate how much gets thrown out. Gotta try this!!

[RVSOstking]

You're one of the best if not the best YouTube culinary teacher. Thank you and blessings!!

[rachellestringer]

You had me at "you don't have to add the yeast, it's on the fruit naturally" right on 👍

[paulhughes]

I brew several gallons of kombucha at a time, now I'm going to try Tepache. I love using pineapple in my kombucha so I think this will be very tasty.

[harmmeijer]

Love watching your videos, nice production and good information. You got me into brewing Kombucha (CS Mead already got me into brewing cider) and hope many more people will enjoy doing this.

[Thee-_-Outlier]

Most of the Bromelain is in the skin. It's one of the main beneficial enzymes. That is why the skin is prolly preferred, other than it's a good way to use scraps. But again it's really a good way to get a ton of bromelain

[francinewade]

First of all i just want to say that pinapple looks so beautiful

[sunnyshealthcoaching]

This was wonderful, thank you for explaining so thoroughly! I was afraid it wasn't fermenting fast enough, but your method makes a lot more sense. Great video, I'm a new subscriber 🎉

[christinethomas]

oh man cannot wait to make some. Pineapple is always in my cupboard lol. Cheers and have a great day

[neehadbaharuddin]

I love love your videos. Succint, not too lengthy. I brew kombucha because of your videos and have taught a few friends how to brew (thanks to u). Please continue making good quality videos

[luzwoltke]

I was raised in Mexico drinking Tepache. I'm excited to start brewing my own.😊