Derf/Tepache

Long live homebrew!

Tepache is a traditional Mexican drink made from the rind of a pineapple, brown sugar, and spices. The natural yeasts in the pineapple rind ferment the sugars and produces a lightly fizzy probiotic drink. This guide is my recipe for making tepache at home, which is a great way to make use of pineapple rinds you may have from making pineapple pizza or shish kabobs.

Note that those with alcohol sensitivities may want to avoid tepache. While it is not considered a true alcoholic drink (i.e. drinking to get drunk), it can have 1-3% ABV, or even higher if you add extra yeast.

Materials

Tepache fermenting

You will need:

• A pineapple. Preferably organic to avoid pesticides interfering with fermentation.
• 1 cup Brown sugar or, preferably, 8oz of panela / piloncillo which can often be found in Hispanic markets.
• Spices:
  • 3 whole cloves
  • 1 stick of cinnamon
  • (Optional) 1/4 tsp nutmeg
  • (Optional) 1 pinch allspice corns
  • (Optional) 1 pinch sea salt
  • (Optional) Fresh ginger
• A half gallon or whole gallon glass jar
• Cheese cloth or thin towel, and a string or rubber band to secure it to the jar
• Strainer, does not need to be fine
• If bottling:
  • Funnel
  • Flip top bottles, thick walled for fermentation and preferably brown to let less light in.
  • (Optional) Reusable labels to write the flavor on the bottles and fermentation end date on large jar.

Preparing Tepache

Tepache after straining

This recipe assumes you have a gallon sized jar. Half the ingredients if you are using a half gallon jar.

1. Rinse the inside of the jar with water, then microwave the whole jar for 1 minute to sterilize it.
2. Rinse outer skin of pineapple thoroughly. If using non-organic pineapple, thoroughly scrub to remove potential pesticides that may interfere with the fermentation process.
3. Cut and remove the top and bottom of the pineapple and discard.
4. Cut skins off of pineapple and put in jar. It is preferable to have large chunks to avoid them floating and being exposed directly to air.
5. Pour about 1 quart of the water into a saucepan and heat to just below simmering and add all spices and sugar. If using panela / piloncillo, add and keep poking and stirring the cone until it fully dissolves.
6. Turn off heat and let it cool to a temperature comfortable to the touch.
7. Pour mixture into jar. Gently twist the jar to shake out any air pockets.
8. Cover jar with cheese cloth or thin towel and secure with rubber band.
9. Allow 48 hours for fermentation to start and bubbles to come off of the fruit when you gently move the jar.
   • If bubbles do not start coming off of the fruit when gently moved after 48 hours, you may want to mix in 1/4tsp of bakers yeast (or other yeast). This will give it a more bread-like or ale-like taste, but may save the otherwise inert batch. Some people always mix in yeast.
10. Allow it to ferment for another 24-48 hours to preference. Ensure that there is no mold growing on the surface of the ferment. Mold is fuzzy white or black/blue, but might be confused for brown sugar residue on the side of the jar or for a SCOBY forming on top.
11. Strain into another jar or container to remove the solids then put in the fridge to chill.
12. Drink straight, water it down to preference, or mix into cocktails! You can also bottle it to increase carbonation.

Bottling

Glass of tepache

If you want to increase carbonation, you can do so.

1. Use a funnel to fill flip-top bottles.
2. Set the bottles in a dark place for 1-2 days, then transfer them to the fridge to chill and store them.
3. While chilled, open the bottle. You may want to cover the top with a plastic bowl, especially if you accidentally let the second ferment go too long, as it can spray out. Pour into a glass and enjoy.
   • ONLY OPEN THEM WHEN CHILLED or else your tepache may turn into foam and paint your ceiling.