Tepache experiment - fermented pineapple drink

Name: Tepache experiment - fermented pineapple drink
Total time: 600 s
Yield: 1 litre
Cuisine: British
Ingredients: 200 g raw sugar; Pineapple offcuts; Water; 5 cloves; 4 star anise

Bob @ayam_man

We eat a lot of pineapple in our house. The kids love it. Usually we compost the offcuts, but I heard about this fermented drink from Mexico called Tepache.

The naturally occurring yeasts and bacteria on the pineapple skin ferment the sugars to create a sour fruit beer, very low alcohol.

Worth a try! Haven’t tried it before so let’s see what happens. Hopefully a good, tasty way to reduce waste

#cookeverypart

We eat a lot of pineapple in our house. The kids love it. Usually we compost the offcuts, but I heard about this fermented drink from Mexico called Tepache.

The naturally occurring yeasts and bacteria on the pineapple skin ferment the sugars to create a sour fruit beer, very low alcohol.

Worth a try! Haven’t tried it before so let’s see what happens. Hopefully a good, tasty way to reduce waste

#cookeverypart

Bob @ayam_man

We eat a lot of pineapple in our house. The kids love it. Usually we compost the offcuts, but I heard about this fermented drink from Mexico called Tepache.

The naturally occurring yeasts and bacteria on the pineapple skin ferment the sugars to create a sour fruit beer, very low alcohol.

Worth a try! Haven’t tried it before so let’s see what happens. Hopefully a good, tasty way to reduce waste

#cookeverypart

We eat a lot of pineapple in our house. The kids love it. Usually we compost the offcuts, but I heard about this fermented drink from Mexico called Tepache.

The naturally occurring yeasts and bacteria on the pineapple skin ferment the sugars to create a sour fruit beer, very low alcohol.

Worth a try! Haven’t tried it before so let’s see what happens. Hopefully a good, tasty way to reduce waste

Saved

Ingredients

10 mins - 3 days

1 litre

Saved

Steps

10 mins - 3 days

1

Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving
2

Add the pineapple offcuts. Not the stalk thing tho. Leave that.
3

Add the cloves and anise, then top off with water. Leave a couple of CM free at the top.
4

Cover it with a porous top and leave for 3 days. This is as far as I have got for now. I’ll come back once I have tasted it 😀
5

Ok so it took around 5 days at room temp, then I strained and bottled it. After bottling I left it on the counter for 2 days to carbonate a bit. Tastes very nice! Refreshing, lightly sparkling. Still a little sweet but that’s ok! Would do it again.