Pineapple
249g
Sweetener
225g
Ferment
2–4 days
225g
3 L
2–4 days
2 sticks
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Inputs
Result
Pineapple = 83g/L × 3 = 249g (~1 pineapple). Piloncillo = 75g/L × 3 = 225g. Cinnamon = max(1, round(0.5 × 3)) = 2. Room temp = 2–4 days.
Inputs
Result
Pineapple = 83g/L × 5 = 415g (~2 pineapples). Brown sugar = 70g/L × 5 = 350g. Cinnamon = max(1, round(0.5 × 5)) = 3. Warm = 1–3 days.
Use the rind and core of about 1 medium pineapple per 3 liters of tepache. That is approximately 250 grams of pineapple scraps per batch, or about 83 grams per liter. You only need the peel and core — the wild yeast on the skin drives fermentation. Save the flesh for eating or add some for extra sweetness.
| Batch Size | Pineapple Rind | Pineapples | Piloncillo |
|---|---|---|---|
| 3 Liters | 249g | ~1 | 225g |
| 5 Liters | 415g | ~2 | 375g |
| 10 Liters | 830g | ~3–4 | 750g |
Piloncillo is unrefined Mexican cane sugar sold in hard cone shapes. It has a deep, caramel-molasses flavor that defines authentic tepache. You can substitute brown sugar (70g/L) for a milder flavor or white sugar (65g/L) for a clean, neutral base. Piloncillo uses 75g per liter. Dissolve in warm water before adding to the batch.
Tepache ferments quickly compared to other fermented beverages. At room temperature (75°F / 24°C), tepache is ready in 2–4 days. Warmer conditions (85°F) can finish in 1–3 days, while cooler temps (65°F) may take 4–6 days. Taste daily — it should be sweet, slightly tangy, and lightly fizzy when ready.
Classic tepache uses cinnamon sticks and whole cloves. For a 3-liter batch, use 1–2 cinnamon sticks and 3–5 whole cloves. A spicy variation adds dried chili peppers (like guajillo or arbol) for heat. Some recipes include allspice, star anise, or tamarind for complexity. Add spices at the start of fermentation.
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Last Updated: Mar 19, 2026
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