Uploaded April 2021 | Updated September 2026, 2 weeks ago
Tepache is a fermented pineapple drink originating from Mexico. This drink is really awesome and unique and perfectly suited for those hot days where you want to quench your thirst. This is a great drink to get you started into the world of fermentation. If you wanna work yourself up to making beer, mead, or cider, this is a good first step if you aren’t ready to dive just in. It’s really nice because, besides the pineapple, I am pretty sure you have all of the other stuff you may need lying around. The reason for this is because, the drink is fermented from the natural yeast that exists on the skin of the pineapple, along with some additional sugar to kickstart the process.
============= Fermentation Jar (affiliate link) ==================
amzn.to/2OxhIhD
============= Full Recipe ==================
https://www.flavorlab.xyz/recipes/tepache
============= Ingredients ==================
8 oz. [200 g] unrefined (Panala, palm or Jaggery) or brown sugar
3 cinnamon sticks
1/2 pineapple
Tepache is a fermented pineapple drink originating from Mexico. This drink is really awesome and unique and perfectly suited for those hot days where you want to quench your thirst. This is a great drink to get you started into the world of fermentation. If you wanna work yourself up to making beer, mead, or cider, this is a good first step if you aren’t ready to dive just in. It’s really nice because, besides the pineapple, I am pretty sure you have all of the other stuff you may need lying around. The reason for this is because, the drink is fermented from the natural yeast that exists on the skin of the pineapple, along with some additional sugar to kickstart the process.
============= Fermentation Jar (affiliate link) ==================
amzn.to/2OxhIhD
============= Full Recipe ==================
https://www.flavorlab.xyz/recipes/tepache
============= Ingredients ==================
8 oz. [200 g] unrefined (Panala, palm or Jaggery) or brown sugar
3 cinnamon sticks
1/2 pineapple
