Easy Mexican Tepache you can brew in a mason jar

Tepache is a fermented Mexican beverage traditionally made from pineapple rinds, piloncillo (raw cane sugar), and spices.

Using a wide-mouth quart or half-gallon mason jar makes the process incredibly manageable for small batches.

Prep the Jar: Dissolve the sugar in about 1 cup of warm water directly in your mason jar. Once dissolved, fill the jar halfway with cold filtered water to bring the temperature down.
Add Flavor: Drop in your pineapple rinds (cut into strips that fit easily), the cinnamon stick, and the cloves.
Top it Off: Add more water until the jar is nearly full, leaving about 1 inch of headspace at the top.
The Fermentation Cover: Do not screw the metal lid on tight, as the carbonation buildup could break the glass. Instead, cover the mouth with a piece of cheesecloth or a clean coffee filter secured with a rubber band. This allows the brew to breathe while keeping fruit flies out.
Wait: Place the jar in a warm, dark spot on your counter. Let it sit for 24 to 72 hours.
- 24 Hours: Light, sweet, and mild.
- 48–72 Hours: Deep, funky, and slightly effervescent.
Strain and Chill: Once you see little bubbles rising and a bit of white foam on top (this is good!), strain the liquid into a clean bottle or jar. Discard the solids and refrigerate immediately.

Submerge the Fruit: If any pineapple rinds float to the very top and stay exposed to air, they might develop mold. Use a “fermentation weight” or a smaller glass jar that fits inside the mouth to keep the rinds submerged.
The “White Foam”: If you see a thin white film or foam on top, don’t panic—it’s usually just “kahm yeast,” which is harmless. Just skim it off before straining.
Serving: Serve over plenty of ice. For a popular Mexican variation, mix it with a light lager for a “Tepache Chela.“