Tuesday 16 November 2021

I Need A Drink : Tepache!


This fermented drink contains some alcohol. But the level of alcohol is quite low, though it can make me feel light headed if I drink it on an empty stomach.

But seasoned drinkers probably won't feel a thing. I don't tolerate alcohol too well. There was time when I could down 3 cans of beer and a glass or two of red wine and remain unfazed. Now after half a can of beer, I am tipsy and sleepy. Bah!


After enjoying the process of making water kefir, I discovered (on Youtube) that you can make a very nice mildly alcoholic beverage using just pineapple, sugar and water - Tepache. It is a traditional Mexican fermented beverage which apparently is good for you because it is probiotic.

You start with this.


A ripe ong lai (pineapple), two 1.5 liter glass bottles, two liters water and one cup sugar.


Give your pineapple a wash to remove dirt and stuff. Then cut off the top and bottom (discard) and simply peel and slice. 


We will be using all the peel and some of the flesh.


I cut the pineapple into quarters (remove the core) and I used only 3/4 of it (the other 1/4 I simply makan). Some recipes only use the peel and the core. 


Then cut the pineapple into chunks.


Put them into the two bottles and I used a wooden spatula to sort of crush them up a little bit to release some juices.


Then I cut the peel and core into smaller pieces.


Put them into the jar together with the pineapple chunks.


After that dissolve 1/2 cup sugar with 1 liter water (I used mineral water). I have to do this two times, once for each bottle.


Then simply pour the sugar water into the jars. I added a little bit more water so that the pineapple chunks/peel are submerged.


This is Day Zero.


Cover the tops with a clean cloth and secure with rubber band.

The next day, after about 24 hours, check.


This is Day 1 and some activity is detected. The water is a little bit murky and there are some bubbles on the surface.


At this point you can smell the pineapple.


It has a sourish fermented smell that is not unpleasant.


This is Day 2. I gave it a bit of a stir.


The water is very murky and there are more bubbles.



From past experience, I know that I must bottle the liquid (for secondary fermentation) on Day 2 because if I wait another day, the beverage will be too sour after the secondary fermentation.

The fermentation this time is quite subtle because the ambient temperature is lower due to the frequent rain.

Just for reference, let me show you how the ferment looked like just on Day 1 when the temperature was very hot.


It was super bubbly!

Now back to this current batch for bottling.


 Simply strain the fermented liquids.


Then pour the liquid into glass bottles.


I used a smaller strainer here to catch any remaining solids.


There you have it, all bottled and these will stand at room temperature for one more day. There is still a little bit of sugar in the liquid. By letting it stand for another day, we are giving the bacteria/yeasts another chance at eating the remaining sugars (so that the Tepache is not so sweet) and mainly to carbonate the liquid. 

For best results in carbonation, choose bottles with long narrow necks (or those flip top bottles) because it concentrates and pressurizes the gasses. And of course the bottle caps must be airtight to seal in the carbon dioxide.

Be careful when opening the bottles especially after it has been standing for more than 12 hours because the liquid will simply shoot out like champagne.   


The beverage will be fizzy due to the carbon dioxide produced during the fermentation process. 


As for the taste, it is pleasantly tangy with a hint of sweet and smells pineapple-y and alcohol-y.


I added passion fruit in another batch for extra flavors.

There are no hard and fast rules as to the number of days you have to ferment the liquid. The best way to determine when it is ready, is to taste.

After day two, taste the liquid. If it is still too sweet, let it ferment for another day and taste again. For me, the taste should be slightly tangy and still a little sweet before I bottle the liquid.

Some recipes say to ferment for one or two weeks but these are possibly people who live in much cooler climates where the fermentation process will take much longer.


I don't know about the probiotic benefits of this beverage but I take it for the refreshing taste. Try it if you dare!

21 comments:

  1. I will definitely drink it if you sell one bottle to me because I am just too lazy to make it. This drink looks so very tasty and refreshing! perhaps you would also like to try to make Fermented Rice (酒酿, Jiu Niang). It is very tasty and is my mother's favourite food. I see your pineapple drink and I want to drink it so much.

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    1. I believe the fermented rice is tapai? I like it but don't know how to make. That one requires the use of ragi (yeast).

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    2. No sure is same as tapai because my mother's version is the Taiwan or china version of jiu niang.

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  2. Oh no!!! Never ever drink on an empty stomach. I've heard of drinkers taking butter when they did not have time to eat but they had to start drinking right away! Your drinks make lovely cocktails, I'm sure but I'm off alcohol 100% for a long time now.

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    1. The tepache can be mixed with beer or other alcoholic beverages to up the alcohol level for those who want some kick LOL!

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  3. I love these healthy drinks and pineapple is my favourite fruit. It is not too difficult to make if we follow your steps closely. I am sure you will experiment more fruits later.

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  4. I think I would dare to try this!!! Drink and then go straight to bed. Lol. I have low alcohol tolerance so easily drunk.

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    1. hah..hah...the alcohol content is low just like tapai.

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  5. Looks good and refreshing. Love pineapples. I don't mind being a bit tipsy, great for having a good night sleep. I may try.

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    1. At one time I was suffering from insomnia and I bought beer to help me sleep. LOL!

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  6. Memang looks very refreshing, with the lime and passion fruit and all... very nice on a hot day! I remember one time this recipe was very laku, a lot of my friends seems to be soaking the pineapple... enyzmes or something like that...

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    1. I discovered that this recipe was very heng some 3 or 4 years ago. I am slow to catch on!

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  7. I should say "kanpai" to this madam here...now that she's making and drinking lots of fizzy drinks like water kefir and now tepache frequently...lol! It's mind-blowing that you can get an alcoholic-tasting drink out of something that doesn't even have alcohol as an ingredient. This looks very simple to make but (sorry) I don't trust that the sugars are eaten up by the yeast & bacteria..haha. Looking at how it's made, I can understand why your partner says it taste like rotten fruit (did he taste this one?) coz that's how the fruit is treated...letting it rot over days in water! >.< So, I'm fearful coz I don't do so well with fermented foodstuff like tempeh, natto, kimchi, stinky tofu, cincalok, etc.

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    1. LOL! Trust me, the sugar is eaten up and alcohol is the by product. This is where I am reminded of what I studied in microbiology and biochemistry. I stop the fermentation at some point to ensure that there is a small amount of sugar left so that the beverage is just slightly sweet or else it becomes very sour when the alcohol is converted to vinegar. Yes, my partner tasted the first batch which was not as successful as this one. In fact he had tummy ache. Poor fella! hah..hah...

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  8. Make alcoholic beverage by just using pineapple, sugar and water, this immediately caught my attention! It sound simple I like pineapple juice.
    I wonder why the jars were covered by using cloth but not it's original cap?

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    1. This is to allow the carbon dioxide to escape. You can use the cap but must open it every now and then or else the gas buildup will cause the liquid to explode and make a mess.

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  9. Healthy and fresh. I like pineapple because of its sweet and sourish taste. So refreshing and appetizing. Can experiment with other fruits such as 🥭 Mango and papaya. Yums! Same as rose, I cannot take alcohol as my heart goes pik pok pik pok after taking lol

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    1. By the way, the drinks so "photogenic" under your good photography skills. Thumbs up.

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    2. I mean the drink must be healthy, fresh, appetizing and refreshing.

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  10. I am impressed that you made it yourself! Well done! I love all of those fermented drinks including kombucha and kefir too.

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