Pineapple Tepache 

From Fun with Fermentation by the Monclair 4H

 

This easy-to-make low-alcohol wine is often sold on the roadside in places like Mexico and Central America where pineapples are grown. It can be made with pineapple rinds or the whole pineapple.

2–3 pounds ripe pineapple or scrap pineapple rinds
¾–1 cup raw low-processed sugar*
Whole spices like cloves, cinnamon stick, raw ginger, and cardamom pods (optional)
1/2 to 1 bottle unpasteurized beer or 1/4 teaspoon wine yeast (optional)

Scrub pineapple well to remove dirt and dust. Chop into 2-inch cubes and stuff into a large jar adding water to cover. Cover jar with a cloth tied on with twine. Place outdoors in a sunny spot for 1 to 2 days, then strain out and compost the pineapple chunks.

Combine 2 cups of water with the sugar. Bring to a boil and stir until sugar is dissolved. Cool to room temperature and then add to the steeped pineapple water. Cover the jar again with the tied-on cloth and let sit in a shady spot, stirring at least once a day. If fine bubbles are rising within a day, the wild yeasts are working. If there is no action, add in the beer or the wine yeast. Let this ferment out of the sun for 2 to 3 days. On the last day, add in the spices (if desired).

Taste and strain and bottle tightly while still a bit sweet or drink as is. Place the bottled tepache immediately in a fridge for overnight carbonation. It will keep in the fridge quite well for around 5 to 7 days.

*In Mexico and Central America, low-processed sugar might be called jaggery or pinoncello, depending on the country. White sugar or a combination of light and dark sugars can be used for a lighter flavor.