Not all fermented beverages need to be as time intensive as beer, nor do they all require a specific starter like kombucha and kefir. Tepache is a quick and easy fermented pineapple cider that can be made using the skin and core of the pineapple, leaving the delicious flesh for eating. The basics of tepache are just water, sugar, and pineapple left to ferment for a day or two before being bottled. However, tepache, like many ferments, is a perfect blank slate for other flavors and variation, including different fruits and spices. It can also be carbonated through a secondary fermentation.

By | June 01, 2017


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.

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  • 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
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