- 1 whole pineapple - Use the peel (discard the top and bottom) and core and a few chunks (3-5) of flesh.
- 1 cup Raw brown sugar
- 1-2 Cinnamon sticks
- 2-5 Whole cloves (or ½ tsp. ground clove)
- ½ teaspoon Ground nutmeg
Combine ingredients in a wide-mouth 1-gallon jar. Fill the jar with filtered water to about an inch and a half below the rim. Cover the mouth with a thin dish towel held in place with kitchen twine or a rubber band. Place the jar out of direct sunlight and let it sit and ferment for one to three days, judging by smell and taste, to preferred fermentation amount. (The longer it ferments the more acidic the end product will be.) The final beverage will contain about 1-2% ABV. Strain the liquid into individual bottles. If you want the drink to have carbonation, seal and leave it out for no more than two days. Tepache in a sealed container will carbonate very fast and runs the risk of “blowing up” if left too long. After bottle conditioning, or if you do not want bubbles, refrigerate the bottles. The cold will slow the fermentation to a near standstill, but the beverage will still progress over time. The tepache is best within two weeks of refrigeration.
Variations: Try other pie spices such as allspice, cardamom, and ginger. Fresh ginger root is also a great additive. Almost any fruit can be added. Kiwi, strawberries, apples, and pears all provide a nice flavor.