Let's make a home brewed alcoholic version of tepache - a pineapple agua fresca style drink with a rich history! Tepache is a fermented beverage made from the peels of pineapples, and is sweetened either with piloncillo or brown sugar. It can be spiced with powdered cinnamon and clove -- and it's always best served cold! Even though tepache is fermented for several days, the resulting drink does not usually contain much alcohol. However, our riff on tepache turns it into a 6% ABV session mead with delicate pineapple flavor and rich notes from the honey and piloncillo. This simple recipe is quick from yeast pitch to glass and is easy, inexpensive, and refreshing!

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Tepache - 2 GALLONS

Primary:
• 2 Chopped up pineapples with the peels
• 1# Piloncillo crushed
• 1# coffee blossom honey
• White wine yeast
• Water 2.25 gallons

Approx 6%ABV

Split into 2 one-gallon batches.

Batch A
• Secondary – 1 week:
• 7/8 cup erythritol

Batch B
• Secondary – After 6 Days:
• 1 dried habanero for 24h
• 7/8 cup erythritol

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What's your riff on tepache? Let us know in the comments (or on Discord)!

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