Tepache (pronounced tuhPAHchay)

[FarmSchooler]

Tepache... what is it? Its a traditional Mexican beverage particularly
common on the Central West Coast (Nayarit, Colima, Jalisco) as well as
in Mexico City (where there are immigrants from all over), that is
made by fermenting pineapple leftovers (rind, core etc.,).

I have not made the Tepache
(pronounced tuhPAHchay), sometimes referred to as pineapple beer or
pineapple cider. Im intending to though. I have 4 pineapples setting
on my counter at the moment ripening. Im REALLY looking forward to
this fermented drink. Having made the pineapple vinegar and enjoyed
its flavor in Latin American Sauerkraut (aka Cortido) I just never
thought of drinking it straight. One of the things I want to do is get
some litmus paper to test the acidity of the concoction along the way.
Will let you know in a couple of weeks :)

The following link has the most widely available recipe:

http://www.gourmetsleuth.com/tepache.htm

For a very interesting discussion on this whole idea, read more at:
http://www.chowhound.com/topics/340696

[Carolyn Getter]

This sounds awesome.  I can't wait to hear some follow-up on it.

Carolyn

[Robert Uhl]

FarmSchooler <FarmSc...@gmail.com> writes:
>
> The following link has the most widely available recipe:
>
> http://www.gourmetsleuth.com/tepache.htm

I've just finished my first glass of tepache, and can report that it was
quite tasty. My mother had gotten a pineapple for New Year's Day, and
gave me the rind to take home. I cut it up into cubes about 3/4-1" on a
side, mixed in 2 3/4 cups of turbinado sugar, ground 3 cloves and 3" of
cinnamon together and stirred in 8 cups of water, then let the mixture
sit covered on my counter for two days.

When I opened it this evening, there was no bubbling or even foam
forming, not any mold: it just looked like dark liquid with chunks of
pineapple in it. I strained it, added 1 cup of homebrewed beer and 3
cups of water and stuck in the fridge, pulling off one pint to drink.

It's extremely sweet, _almost_ cloying so, with a strong cinnamon note
to it. It's also fairly acidic, which cuts the sweetness a fair
amount. I must say, it's a nice drink; I look forward to making it
again, and possibly even experimenting with pineapple wine.

It didn't seem alcoholic at all (the 1 cup of beer in 11 cups of water
is pretty watered down); there was no sediment at the bottom that I
could see, other than spices and undissolved sugar.

So far, I can recommend it.

--
Robert Uhl <http://public.xdi.org/=ruhl>
This was, apparently, beyond her ken. So far beyond her ken that she was
well into barbie territory. --J.D. Baldwin