Making Tepache From Pineapple Scraps - The Perfect Drink On The River!

A couple of years ago I discovered Tepache and have been having a blast making it as well as using it in different cocktails. It's quite simple: pineapple scraps (rind but not the top), cloves, cinnamon, piloncillo (or brown sugar), and let it sit for a few days.
#Tepache #Pineapple #Sustainable #Cocktail

[@jimballweber8037]

Hey, Blake...cool stuff, and looks super easy, especially since I used to do a lot of homebrewing. Just a comment...Roger's pilsner has yeast in it, not ale yeast, as pilsners are in the lager style of beer and ideally ferment at lower temperatures, whereas ale yeasts ferment around room temperatures. If you want to inoculate the tepache with an ale yeast and ferment it at room temperatures, you might try a golden ale style with less hopiness, or an IPA if you want more hops. Also, using and iodine-based cleansing agent requires that you make sure you use glass bottles and rinse the bottles very well...any residual will potentially kill the yeast and/or leave a really bad flavor in the tepache.
Fish on!

[@Gigharborflyshop]

Jim thanks for the heads up on the Rogers. This batch ended up perfect so I think I'm not going to experiment with something that might be more aggressive with fermentation.
I previously did a fair amount of homebrewing too and ended up selling all my equipment about 3 or 4 years ago. The tepache was nice because it's a fun process with fewer variables and a more consistent process.....and a lot less equipment needed!

[@chrisnevaril7742]

That looks super good. What is the shelf life after it's done? Also does it need to be stored anywhere particular?

[@Gigharborflyshop]

Great questions! It lasts for a couple of weeks in the fridge. If you hold on to it for over a month it will be very carbonated and the flavor is not as intense or sweet.
So just to clarify, after I bottle it, I leave it on the counter to carbonate for a day or two. I'll crack the lid and listen to make sure it is carbonating. Then I stick it in the fridge to chill which slows down the fermenting/carbonating process.

[@chrisnevaril7742]

Sweet. Thanks, I'm stoked to try it.

[@Gigharborflyshop]

Let me know how it turns out!

[@pacospete4299]

Interesting ... is chlorinated tap water OK ? can a second batch be started from the remaining first batch ?

[@Gigharborflyshop]

Good question. I’m not sure. I’m using tap water but there isn’t a lot of chlorine in it. I suggest making two batches. One with tap and one with bottled water. You could do a gallon of each to make it manageable. The finished product will interesting to try side by side.
I wouldn’t make a second batch with the remaining stuff. If you leave the tepache for too long, it turns to vinegar. I think if you tried to reuse the stuff, you’d end up with some of that vinegar developing.