Equipment - a pot and a one gallon (4 liter) pitcher of glass or plastic
Ingredients -
Water
2 pineapples
6 of lemon or lime, or a mixture
1.5 cups sugar
4 cinnamon sticks
Other spices if you like - black pepper, nutmeg, dried hot peppers are all things I’ve put in here.
Process-
Bring a few cups of water to a gentle simmer. Meanwhile, peel the 2 pineapples, generously, the way you always want to but feel like you are wasting fruit. Put the peels and cores in the pitcher and save the pineapple to use as pineapple. Juice the lemons and limes into a cup and toss the rinds into the simmering water, along with the cinnamon sticks and any spices. Simmer a few minutes, stir in the sugar until dissolved then take off the heat and let it cool. It looks like a lot of sugar but some gets eaten by the yeast. Once cool, mix with the citrus juice and strain this mixture into the pitcher with the pineapple peels. Add more water if needed to fill the pitcher. Cover loosely and stir twice a day with a clean big metal spoon until it looks bubbly, then strain it, bottle and refrigerate.
Simple tepache - peel the pineapple as above, chuck it into the pitcher, add water to cover and the sugar and cinnamon sticks, no lemon or other spices, cover loosely and proceed as above.
Fermented pineapple soda - make the fancy tepache but juice the pineapple fruit and refrigerate the juice. Once the tepache is done, put it back into the pitcher (wash the pitcher first) and mix in the pineapple juice. Leave this loosely covered a day or two, it will get fizzy.
Pineapple Tepache - low alcohol ferment
Equipment - a pot and a one gallon (4 liter) pitcher of glass or plastic
Ingredients -
Water
2 pineapples
6 of lemon or lime, or a mixture
1.5 cups sugar
4 cinnamon sticks
Other spices if you like - black pepper, nutmeg, dried hot peppers are all things I’ve put in here.
Process-
Bring a few cups of water to a gentle simmer. Meanwhile, peel the 2 pineapples, generously, the way you always want to but feel like you are wasting fruit. Put the peels and cores in the pitcher and save the pineapple to use as pineapple. Juice the lemons and limes into a cup and toss the rinds into the simmering water, along with the cinnamon sticks and any spices. Simmer a few minutes, stir in the sugar until dissolved then take off the heat and let it cool. It looks like a lot of sugar but some gets eaten by the yeast. Once cool, mix with the citrus juice and strain this mixture into the pitcher with the pineapple peels. Add more water if needed to fill the pitcher. Cover loosely and stir twice a day with a clean big metal spoon until it looks bubbly, then strain it, bottle and refrigerate.
Simple tepache - peel the pineapple as above, chuck it into the pitcher, add water to cover and the sugar and cinnamon sticks, no lemon or other spices, cover loosely and proceed as above.
Fermented pineapple soda - make the fancy tepache but juice the pineapple fruit and refrigerate the juice. Once the tepache is done, put it back into the pitcher (wash the pitcher first) and mix in the pineapple juice. Leave this loosely covered a day or two, it will get fizzy.