The Perfect Tepache Recipe: (Sweet & Fizzy Pineapple Beer!) (2024)

FAQs

How do you make tepache more carbonated? ›

Second fermentation: If you like your tepache carbonated then I like to strain and put them in air tight bottles and leave out for another 24-48 hours so it can build up some carbonation and ferment longer (be sure to burp bottles after 24 hours so they don't explode and leave at least 1-2” of headspace in the bottles) ...

Ferment for 2 to 5 days at room temperature. Shake the jar daily or stir with a wooden spoon. When bubbles appear and you like the taste, filter the tepache to remove the pineapple and spices. Don't let it ferment too long, as this can alter the taste.

As with most fermentations, tepache does contain a very small amount of alcohol (similar to kombucha). If you want more alcohol (of course you do), add in yeast (baker's yeast will do in a pinch but preferably brewer's or champagne yeast).

Fermentation should activate into two to three days, and the tepache is usually optimal by day five. By then, small bubbles should cover the surface of the ferment. Store tepache in the refrigerator in a covered glass jar for up to a week. You may need to burp the jar, occasionally, to release gas.

Leave it covered to ferment for 1-3 days. You'll know your tepache is done fermenting when it's as strong, or as mild, as you'd like. The longer it ferments, the more sour and alcoholic it will become.

Why isn't my tepache bubbling? If your tepache isn't bubbly, it is likely because the yeast aren't working well. This could be because you washed or submerged the pineapple in hot water (which would kill the yeast), or because your pineapple wasn't ripe enough (meaning there wasn't much yeast on it to begin with).

There are a couple of things to keep in mind when making tepache. The first is to make sure the work surface is thoroughly cleaned and sanitized. This step is crucial to prevent unwanted microbes from going into the fermentation jar, which could result in unwanted mould growth and the risk of contracting botulism.

Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.

If you see mold growing, discard the tepache and start again. Make sure it is mold though. Mold is dry, fuzzy, and always sits on the surface. It is normal for a layer of white film or bubbles to appear.

Store tepache in the fridge for up to one week. It will continue to ferment slowly and soon begin to taste like vinegar the longer it is stored.

Should I add yeast to tepache? ›

Yeast - Adding just a teaspoon of instant bakers yeast to your Pineapple Beer will make it much more alcoholic, than using the natural yeasts in the rind alone.

Tepache, tejuino and pulque are rustic beverages with Indigenous roots, yet they're still barely known north of the border.

If the ambient temperature in your kitchen is warmer, the tepache will ferment faster than it will at a cooler room temperature. To determine when the tepache is ready, just taste it! It should have a pleasant, sweet, lightly fermented flavor but you can ferment it longer if you like a more pronounced, boozy flavor.

Pineapple Beer Recipe: How To Make Tepache At Home

Ensure it's really clean before you make the tepache to prevent mold from growing in the jar. I always wash it twice and it air dry in a clean spot on the counter. First, make sure the pineapple you are using is ripe.

These organic pineapples are the base of their tepache. Many attributes of tepache actually make it healthier than kombucha. Depending on the flavor, some kombuchas can have up to 28 grams of sugar in them. Tepache uses clean and simple ingredients.

1/2 teaspoon of straight sugar per 16oz bottle should crank up the Kombucha carbonation. Ginger can have a strong effect. Even flowers such as chamomile have natural yeast that may boost the bubbles. Fruit or juice can do the same, especially pureed fruit which really fires up the fizz.

Carbonation usually only happens in a closed container. vessel (a bottle) in order to build carbonation. Think of it like bottle conditioning a bottle of champagne. A bit of priming sugar is added to a bottle, where the yeasts in the liquid will eat the sugar to convert it into carbon dioxide.

In order to produce this gas, the beverage needs enough sugar – either left over after the first fermentation or added – to produce the bubbly fizz we love. Adding a teaspoon of sugar, fruit juice, or slices of fruit can aid in the carbonation process.