Tepache Explained: What It Is and How to Make Fermented Pineapple Tepache
- thedoublestrainer
- 5 days ago
- 6 min read
Tepache is a lightly fermented drink traditionally associated with Mexico. Most modern versions are made by fermenting pineapple peels with sugar, water, and often cinnamon. The result is sweet, gently tangy, and usually lightly fizzy.
For new bartenders and beginners, tepache is useful for two reasons. First, it is an approachable introduction to fermentation. Second, it works as a flavorful mixer that brings pineapple brightness plus a soft, “funky” edge to highballs, spritz-style drinks, and tequila or rum builds.
Beginner quick guide
Tepache is usually made from pineapple peels and core, sugar (often piloncillo), water, and cinnamon.
Fermentation is driven by wild yeast and bacteria found on the fruit and in the environment.
Typical fermentation time is 1 to 3 days, but it depends on temperature and fruit ripeness.
Alcohol is usually low, commonly around 0.5% to 3% ABV, depending on time and sugar.
Tepache is “ready” when it tastes sweet-tart, smells pleasantly yeasty or fruity, and shows gentle bubbling or foam.
Keep solids submerged to reduce mold risk, and cover the vessel to keep insects out while allowing airflow.
Refrigeration slows fermentation but does not fully stop it, so flavor can drift more acidic over time.
If it goes too far and tastes sharply sour, it can become a pineapple vinegar-style ingredient rather than a drink.
What is tepache
Most English-language “tepache” today means a pineapple-based fermented drink made from peels or rinds, sweetened with piloncillo or brown sugar, and served cold.
Historically, tepache was not always pineapple-based. Several sources describe earlier corn-based versions, and some explain the name’s connection to corn and Nahuatl terms. Details vary by source, but a safe takeaway is that tepache has older indigenous roots and evolved into the pineapple peel ferment that is common now.
What tepache tastes like
Well-made tepache is lightly sweet, lightly acidic, and often gently carbonated. Many descriptions compare it to a very mild beer or a fruity ferment, but with a cleaner pineapple profile and less bitterness.
A practical tasting target for beginners:
Day 1: sweet pineapple water, early bubbles possible
Day 2: balanced sweet-tart, mild “yeasty” aroma, more fizz
Day 3: drier, more tangy, more funkPast that, many batches move toward vinegar notes.
How fermentation works (simple explanation)
Fermentation is a process where microorganisms convert sugars into other compounds. In tepache, wild yeast can convert sugar into carbon dioxide (bubbles) and alcohol, while bacteria can contribute acidity and complexity.
Because this is a wild ferment, outcomes vary. Temperature, sugar concentration, and how much yeast is present on the fruit all affect speed and flavor.
Recipe card: Classic pineapple tepache (beginner-safe)
Yield: about 1,200 ml (40 oz), depends on straining and dilution
Time: 10 minutes prep, 24 to 72 hours fermentation, then chilling
Technique: wild fermentation (covered, breathable)
Glassware: Collins glass or rocks glass over ice
Ingredients
Filtered water: 1,200 ml (40.6 oz)
Piloncillo or panela (preferred) or dark brown sugar: 200 g (7.1 oz)
Pineapple peels and core from 1 ripe pineapple (leave a little flesh on the peel)
Cinnamon stick: 1 Optional (beginner-friendly): 2 to 3 whole cloves or a few slices of ginger
Method
Rinse the pineapple exterior to remove visible dirt. Avoid aggressive scrubbing, since yeast on the skin helps fermentation.
Dissolve sugar in water (room temperature or slightly warm, then cooled). Hot liquid can slow fermentation by harming yeast.
Add pineapple peels and core plus cinnamon to a clean glass jar or nonreactive container. Pour in the sugar water.
Keep solids submerged. Use a clean weight or a small plate if needed.
Cover with a clean cloth or cheesecloth and secure it. This keeps insects out while allowing airflow.
Ferment at room temperature. Stir once daily.
Start tasting after 24 hours. When it tastes sweet-tart and pleasantly funky, strain and refrigerate.
Garnish standard
Pineapple wedge or thin pineapple spear. Optional: a very light pinch of chili-salt on the rim for a street-style cue (keep it subtle).
Dilution and temperature notes
Serve very cold over ice.
If flavor is intense, top with 30 to 60 ml (1 to 2 oz) sparkling water in the glass.
Refrigeration slows fermentation, but acidity can still increase over days.
Tasting notes
Bright pineapple, caramel-like sugar notes, gentle yeastiness, light tang, sometimes a soft cinnamon warmth.
Batching or prep notes (bar-ready)
Treat tepache as a living ingredient. Pressure can build if sealed and kept warm. Use heavy bottles, leave headspace, and keep cold.
For a cleaner service flow, strain well and keep in the coldest part of the fridge. Flavor is best in the first 3 to 5 days.
Ingredients substitutions and acceptable swaps
Piloncillo/panela vs brown sugar: piloncillo adds deeper molasses-caramel notes, but dark brown sugar is an acceptable swap.
Filtered water vs tap water: chlorine can inhibit fermentation, so filtered or dechlorinated water is safer.
Cinnamon: common and classic. Cloves, ginger, or star anise can work, but keep additions minimal until the base is understood.
Container: glass is common. Any food-safe, nonreactive vessel works.
Common mistakes and fixes (minimum 5)
No bubbles after 48 hours
Fix: move to a warmer spot, keep covering breathable, and keep stirring daily.
Fruit pieces floating above liquid
Fix: weigh down the solids. Exposure increases mold risk.
Over-fermented, too sour
Fix: stop fermentation by chilling immediately. If still too sharp, dilute in the glass. If it has become vinegar-like, repurpose as a culinary acid.
Confusing surface growth: kahm yeast vs mold
Kahm yeast can appear as a thin, matte film and is often described as undesirable but not dangerous. Fuzzy blue, gray, or black mold is a discard signal. When unsure, discard.
Sealing the jar tightly during primary fermentation
Fix: use a breathable cover first. Sealing too early can create pressure and off aromas.
Using very hot sugar syrup
Fix: cool to room temperature before adding fruit, since high heat can harm yeast.
Food safety and quality control (beginner-friendly)
Tepache is a low-tech ferment, but it still deserves attention.
Safer practices
Use clean equipment.
Keep solids submerged.
Cover to prevent fruit flies and debris.
Taste daily once fermentation starts and stop at the flavor target.
If using basic meters (optional): Some advanced guides monitor pH and suggest ending under roughly pH 4.2 for improved microbial safety. Most beginners do not need meters, but this explains why “getting tangy” is not just flavor, it is also part of the safety picture.
How to serve tepache and how to use it in cocktails
Tepache can be served straight over ice, topped with sparkling water, or used as a tart-sweet mixer.
Simple service builds
Highball: 120 ml (4 oz) cold tepache + ice + 30 to 60 ml (1 to 2 oz) sparkling water.
Beer top: a small splash in a light lager for a fruity lift, used cautiously since sweetness varies.
Bartender-friendly mixing logic
Tepache behaves like a hybrid of juice and a mild fermented acid. It can replace part of pineapple juice plus part of a sweetener.
Balance depends on batch sweetness. Taste first, then decide if the build needs more lime, more sugar, or dilution.
FAQ
Is tepache alcoholic?
Usually, yes, but lightly. Many sources describe it around 0.5% to 3% ABV depending on fermentation time and sugar.
How long should tepache ferment?
Commonly 1 to 3 days, but cooler rooms can take longer. Start tasting at 24 hours.
What if there is foam on top?
Foam is often a sign fermentation is active. Skim before straining if desired.
Can tepache be made without piloncillo?
Yes. Dark brown sugar is a common substitute, though flavor depth changes.
Should the jar be sealed?
During primary fermentation, use a breathable cover. Sealing comes later only if intentionally carbonating, and pressure risk must be managed.
Why does tepache sometimes taste like vinegar?
Fermentation can continue and become more acidic over time, especially if kept warm. Vinegar-like batches can be repurposed.
Can the pineapple flesh be used?
Yes. Many methods use peels and core, while the fruit is saved for other uses.
Glossary (quick definitions)
Fermentation: microbial conversion of sugars into acids, gases, and sometimes alcohol.
Wild yeast: naturally occurring yeast on fruit skins and in the environment.
Lactic acid bacteria: bacteria that can produce acidity during ferments.
Piloncillo (panela): unrefined cane sugar commonly used in Mexican cooking.
ABV: alcohol by volume, a measure of alcohol percentage.
Kahm yeast: a surface film sometimes seen in ferments, often described as harmless but undesirable.
Nonreactive vessel: glass or food-safe plastic that does not react with acids.
Headspace: empty space in a bottle to allow gas expansion and reduce overflow or pressure issues.
Next step if tepache is going on a menu: build a small “fermentation toolbox” of reliable, repeatable ingredients (tepache, syrups, cordials, and acids) so each new drink is faster to design and easier to run in service.
Start with the Ingredients section to find ingredient guides that support this exact workflow, including what to buy, how to prep, and how to use it in balanced drinks.
If consistency matters more than inspiration: get short, practical updates that make recipes more repeatable and service-friendly (technique notes, specs, tools, and bar-business systems).
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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer
