Every summer I make a couple batches of Tepache. Tepache is a fermented pineapple beverage. This is done as a quick ferment so it doesn't produce a bunch of alcohol. Kind of like making homemade root beer.
Here's the base recipe:
1 ripe pineapple
1 cup piloncillo or dark brown sugar
1 cinnamon stick*
3-4 whole cloves*
2 quarts filtered water (our tap water has super low chemical content so I just use that)
* The spices are optional, I always use them. You can also experiment by adding 2-3 star anise, or 5-10 whole peppercorns.
In the photos Below I did a double batch. Instead of 4 quarts of water I used 8 quarts. All the other items were doubled. Wife didn't want it as sweet, and I needed quite a bit for our camp trip.
Rinse you pineapple. You want the rind and the core. The meat of the pineapple can be used but is not required. My wife loves pineapple so she had a pile to eat.
Cut the rind and core into pieces. Since I was using a carboy I had to cut them into approx. 1/2" pieces so I could get them out when done.
Put everything into a non-reactive container. If you can use an airlock, but if not cover the opening with cheese cloth.
Set fermenter somewhere that maintains 70°-80°. As luck would have it a cold snap hit, so I had to use an electric blanket to move things along.
Let the mixture ferment for 24-72 hours. For this batch I did 48 hours. The airlock was burping about once a minute. So it was sufficiently carbonated.
When the ferment is complete you need to strain the mixture. I use a really fine colander. Cheese cloth will also work.
Once strained place into mason jars and hand tighten the lids. Refrigerate to slow the fermentation. Can be kept in fridge for up to 2 weeks.
Tepache can be drank by itself (very refreshing). Or you can mix it with Mexican lagers, vodka, tequila, etc. We have a friend that mixes it with ice tea.
Since we were going on a 6 day camp trip I put the bulk of the Tepache into our Drinktanks. There was on jar that I took to a friend. Ended up with 192 ounces in the tanks!
Here's a couple shots of our camp refrigerator:
Camp:
Here's the base recipe:
1 ripe pineapple
1 cup piloncillo or dark brown sugar
1 cinnamon stick*
3-4 whole cloves*
2 quarts filtered water (our tap water has super low chemical content so I just use that)
* The spices are optional, I always use them. You can also experiment by adding 2-3 star anise, or 5-10 whole peppercorns.
In the photos Below I did a double batch. Instead of 4 quarts of water I used 8 quarts. All the other items were doubled. Wife didn't want it as sweet, and I needed quite a bit for our camp trip.
Rinse you pineapple. You want the rind and the core. The meat of the pineapple can be used but is not required. My wife loves pineapple so she had a pile to eat.
Cut the rind and core into pieces. Since I was using a carboy I had to cut them into approx. 1/2" pieces so I could get them out when done.
Put everything into a non-reactive container. If you can use an airlock, but if not cover the opening with cheese cloth.
Set fermenter somewhere that maintains 70°-80°. As luck would have it a cold snap hit, so I had to use an electric blanket to move things along.
Let the mixture ferment for 24-72 hours. For this batch I did 48 hours. The airlock was burping about once a minute. So it was sufficiently carbonated.
When the ferment is complete you need to strain the mixture. I use a really fine colander. Cheese cloth will also work.
Once strained place into mason jars and hand tighten the lids. Refrigerate to slow the fermentation. Can be kept in fridge for up to 2 weeks.
Tepache can be drank by itself (very refreshing). Or you can mix it with Mexican lagers, vodka, tequila, etc. We have a friend that mixes it with ice tea.
Since we were going on a 6 day camp trip I put the bulk of the Tepache into our Drinktanks. There was on jar that I took to a friend. Ended up with 192 ounces in the tanks!
Here's a couple shots of our camp refrigerator:
Camp:
