Wednesday, April 05, 2023


While going down the whole Ginger Bug rabbit hole, I came across another home-made-soda-type drink called "Tepache".

"What is Tepache?" you ask:

Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold.

The natural bacteria and yeast on the pineapple rind ferments the liquid, but not enough for much alcohol.

I thought I'd have to give it a try, and had my wife (aka the SheppyBrew Beer Model) pick up a pineapple from the grocery store.

So ... I cut the rind off this pineapple. I combined 1 cup brown sugar with a couple of quarts of water, bringing the solution up to boiling.

I added some cinnamon and maybe a few other spices, let the liquid cool and combined the pineapple and sugar / spice water in a jar.

Then, I let it sit a few days until I saw bubble form.

Then, I bottled up the Tepache in my old "Mr. Beer" PET bottles and let them sit a few days to let them carbonate.

This past Sunday, the Beer Model and I tried one of the bottles.

Honestly, it wasn't my favorite. It was just too much brown sugar sweet for me. 

It was a fun fermentation experiment, and I'm glad I did it, but I don't think this is something I'll make again.

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Go Rockies!

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