Tepache: What Is It and How Do I Make the Fermented Fruit Drink?

Ingredients

• 1 whole pineapple
• 8 cup water
• 1 cup finely chopped or ground piloncillo or dark brown sugar
• 1 cinnamon stick
• 5 whole cloves

Instructions

1. Peel pineapple and cut the rind into approximately 2-inch squares. Cut away most of the flesh from the core; reserve the fruit for another use (or keep it nearby for snacking). It's OK if there's still some flesh attached to the core.
2. Place the rind pieces and the core in a large glass jar ( see Tip, below ). Add water, piloncillo (or brown sugar), cinnamon and cloves; mix well. Place a fermentation weight (or any glass or ceramic dish that fits in your jar) on top of the pineapple; the weight will help keep it completely submerged and protect the surface of the liquid from growing organisms you don't want, like mold. Cover with cheesecloth (or a clean, breathable cloth) and secure with a rubber band to keep out insects and debris. (A loose lid in place of cloth will also work, allowing gas to escape during fermentation but keeping bugs out of your brew.)
3. Let the mixture ferment at room temperature until it has reached your desired flavor and mouthfeel, 3 to 5 days. Check it occasionally; if you spot any mold, don't take any chances and start the process over. For more bubbles, ferment for longer; for more tartness (acidity), ferment for less time. The longer you let the tepache ferment, the stronger the flavor will be, but if you let it go too far, you will have a tasty pineapple vinegar on your hands!
4. When the liquid is cloudy, bubbly and at your desired taste level, uncover the jar and strain the liquid into another nonreactive container (discard the solids). Pour the tepache into ice-filled glasses and enjoy. Cover any remaining tepache and store at room temperature for up to 3 days (where it will continue to ferment and deepen in flavor, but less than if you hadn't strained out the solids) or refrigerate for up to 1 week (where the chill of the fridge will halt fermentation).