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Practical way to Preparing Yummy Tepache experiment – fermented pineapple drink

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Tepache experiment - fermented pineapple drink

We hope you got insight from reading it, now let’s go back to tepache experiment – fermented pineapple drink recipe. To make tepache experiment – fermented pineapple drink you need 5 ingredients and 5 steps. Here is how you do that.

Here are the ingridients that are needed to serve a heavenly Tepache experiment – fermented pineapple drink:

  1. Take 200 g of raw sugar.
  2. Take of Pineapple offcuts.
  3. Take of Water.
  4. Provide 5 of cloves.
  5. You need 4 of star anise.

Done with the ingridients? Here are the instructions on preparing Tepache experiment – fermented pineapple drink:

  1. Add the sugar to a 1.8 litre jar. Add a small bit of water and stir it about to start dissolving.
  2. Add the pineapple offcuts. Not the stalk thing tho. Leave that..
  3. Add the cloves and anise, then top off with water. Leave a couple of CM free at the top..
  4. Cover it with a porous top and leave for 3 days. This is as far as I have got for now. I’ll come back once I have tasted it 😀.
  5. Ok so it took around 5 days at room temp, then I strained and bottled it. After bottling I left it on the counter for 2 days to carbonate a bit. Tastes very nice! Refreshing, lightly sparkling. Still a little sweet but that’s ok! Would do it again..

Pineapple Tepache is a fermented pineapple drink popular in Mexico. I learned to make it from my husband's grandmother, Queta. You won't notice it and all ages drink it in Mexico. On the flip-side, If you want an alcoholic drink, you can let it ferment longer or mix it with some light beer when it's ready. Tepache, or "tepache de piña," is a traditional South American Pineapple drink, made by fermenting leftover pineapple peels with a bit of sugar To make Tepache, or just about any home fermented fruit or vegetable, you'll want a fermentation kit.

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