The Fast Way to Making Perfect Tepache experiment – fermented pineapple drink

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Tepache experiment - fermented pineapple drink

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Here are the ingridients that are required to make a remarkably good Tepache experiment – fermented pineapple drink:

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

Ready with the ingridients? Below are the procedures on serving 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..

You get plenty of pineapple flavor with the earthy funk of fermentation that you could compare to a sour style beer if you've ever tasted one. This fermented pineapple drink is made from the peels of the pineapple (the part we would typically throw away!). Pineapple is a sugary-sweet when fully ripe, so it lends itself well to fermentation. We first learned about Tepache in Mexico and there are variations all throughout Central and South America. One of the most refreshing beverages in existence is tepache de piña, a slightly fermented drink made from fresh pineapple peel and core plus brown sugar.

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