Tepache

Wash well-ripened pineapple thoroughly. Chop off crown and base and discard. Remove skin and core from flesh and save flesh for another use. Chop skin and core into pieces and add to fermenter with sugar, spices, water, other fruit (if using), and yeast (if using). Try to keep solids submerged below surface of water. Cover and keep at 70–75°F (21–24°C) until signs of fermentation are evident. Skim any white foam that rises to the surface. Ferment an additional 24–48 hours, then smell and taste the batch, adjusting sugar and acidity level if necessary. When done, chill and enjoy or package and carbonate (see text).

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