How to make Tepache more Alcoholic?

  • Use an airlock in the brewing stage. Alcoholic fermentation is most efficient in the absence of oxygen.
  • Add some commercial yeast (brewer’s or baker’s yeast).
  • Add sugar (brown or white cane sugar). Yeast feeds on sugars to produce alcohol.
  • Maintain a consistent optimal brewing time and temperature.
  • Add Vodka or Rum (the lazy short cut)

In this article we will discuss all the necessary perquisites to give your fermented pineapple brew a bigger kick (up the alcohol level).

How to make Tepache more Alcoholic?

Firstly let’s look at how the forming of alcohol happens in a fermentation process.

In baking, yeast produces CO2 which makes the dough rise. In brewing fermentation the yeast feeds on sugars in the mix (cane sugar, sugars of fruits etc.) and then produces CO2 and alcohol. Alcoholic fermentation is most efficient in the absence of oxygen.

My explanation is aimed to be as simple as possible, cause not all of us are chemists. For a deeper look into the alcoholic fermentation process go to

1. Use an Airlock

The airlock allows the CO2 gas (Carbon dioxide) generated by the fermentation to escape without letting in any new air from the outside.

So why do we need to use and airlock when brewing Tepache or in any kind of brewing? Well the use of an airlock aids in upping the alcohol level.

Airlock for brewing Tepache

Should the emitted CO2 not be able to escape, the build up will cause the fermentation process to slow down and even stop, as CO2 saturates inside the brewing liquid.

To get maximum alcohol per volume in your brew it is thus of cardinal importance to enable the CO2 gas to escape without introducing contaminants from the outside air into the brew mixture. Alcoholic fermentation is most efficient in the absence of oxygen.

2. Add Yeast

Many Tepache and pineapple brewing recipes make use of the wild yeast naturally coming from the pineapple (in the pineapple skin as well as from matured pineapple). But this yeast only yields low percentages of alcohol.

When you add some bakers or brewers yeast, be it the dry or wet kind, you have stronger or more efficient yeast in the mix. This yields higher alcohol volume. But parallel to the added yeast you will need to add some cane sugar to the mix as well.

3. Add Cane Sugar

Okay so basically put, yeast feeds on sugars to produce alcohol (in a brewing process anyway). So in Tepache we have pineapple which contains it’s own sugars (glucose, fructose and sucrose). But cane sugar is a stronger and more pure in sugars (mostly sucrose). Thus adding cane sugar (white or brown) will give the yeast more to feed on and subsequently a higher alcohol volume can be produced.

Don’t add too much sugar though as this will bring about a foul taste which can only be counter acted via activated carbon filtration after brewing. And filtering Tepache this way will filter out most of the taste we aim for in the first place and it will end up more like Vodka.

4. Add Vodka/Rum in How to make Tepache more Alcoholic

By far the fastest way to make your pineapple brew more alcoholic is to simply add alcohol to it. And the most convenient most compatible alcohol would be Vodka as it blends very well with all fruit flavors.

Don’t add too much though, as then you will obliterate the whole taste. And I mean drink responsibly as every says.

Rum will also blend well with Tepache.

So here is a Simple Tepache and Vodka mix base, from where you can experiment further. Add flavorants to your liking:

How to make Tepache more Alcoholic add Vodka

5. Tepache and Vodka mix base

For Shooters

25 ml Vodka of your choice
25 ml Tepache
5 ml  Fresh lime juice (optional for more zest and flavor balance)

For Cocktail Mixing

25 ml Vodka of your choice
50 ml Tepache
5 ml  Fresh lime juice (optional for more zest and flavor balance)
50 ml Sweet vermouth wine or any sweet fortified wine

How to make Tepache more Alcoholic add Rum

6. Tepache and Rum mix base

For Shooters

25 ml Rum (white or gold)
25 ml Tepache
5 ml  Fresh lime juice (optional for more zest and flavor balance)

For Cocktail Mixing

25 ml Rum (white or gold)
25 ml Tepache
10 ml  Fresh lime juice (optional for more zest and flavor balance)
15 ml Honey
30 ml Fresh cream

Drops of Bitters also blends well with Tepache and makes for a very interesting subtle flavor.

Brewing Time in How to make Tepache more Alcoholic?

So looking at all the above mentioned information it would be easy to think “hey the longer I leave it to brew, the more alcohol I will get”. But sadly this is not the case.

The process of fermentation reaches a state of saturation. This happens when the yeast runs out of sugar to feed on. Time to reach this saturation point differs in the type of brewing mix, sugar content, type of yeast as well as the temperature of brewing.

In Tepache recipes using added sugar as well as recipes without added sugar, the saturation point of the yeast is approximately 2 days. Brewing more than 2 days will turn the Tepache into vinegar.

Brewing Temperature in How to make Tepache more Alcoholic?

Tepache ferments between 60-85°F (16-29°C), though for the most delicious tepache, aim for a temperature range between 75-80°F (24-26°C).

Lower temperature will slow the fermentation as the yeast acts slower at low temperature. Higher temperature will impose strain on the yeast and the yeast will die prematurely.

Alcohol Volume Approximations

To really know the alcohol volume in your pineapple brew, you will have to perform a test with a hygrometer.

  • Subtract the Original Gravity from the Final Gravity
  • Multiply this number by 131.25
  • The resulting number is your alcohol percent, or ABV%

Below is the figures you would be able to achieve in Tepache:

Without added sugar : 2 % per volume

With added sugar : 3.2 % per volume

Pineapple Tepache Recipe (With Variations)

Related Sources

Sugar : Use either piloncillo (the traditional Mexican sugar) or light brown sugar. (

Here are some ideas to get you started: To the first fermentation, you can add 2 thumbs of fresh sliced ginger (highly recommend), whole cloves, cinnamon sticks, chilis, pineapple flesh, or even diced mango. (

Pour the sugar water over the pineapple peel. (

Tepache, otherwise known as Tepache de Piña or pineapple beer, is a Mexican fermented drink made from the peel of pineapple. (

Place this container on your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. (

Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers. (

Step 3: Ferment Cover with a clean dish towel or a few layers of paper towels, then secure with a rubber band. (

Pineapple Tepache is a fermented pineapple drink popular in Mexico. (

How to Know When Your Pineapple Tepache Is Ready for Bottling The tepache should have a slight vinegary smell – the smell of sweet pineapple will be present, but it will be a little more acidic. (

Serve Pineapple Tepache over ice. (

You’ll just need: Pineapple Peel : Since we’re using the peel, aim for an organic pineapple. (

Pro-tip: There is still yeast left on your pineapple peels, so you can reuse them for one or two more rounds! (

The foolproof guide to easy pineapple tepache, a fizzy fermented Mexican drink made from just pineapple peels, sugar, and water! (

Tips & Tricks Reuse the pineapple peels for another 1 or 2 rounds after your initial fermentation. (

You are not using all the pineapple unless you have a large glass container to make a bigger batch. (Please check the ingredients list below) In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water. (

Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. (

If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator. (

Yeast on flour makes sourdough, yeast on tea makes kombucha , and yeast on pineapple skin…makes tepache! (

Ingredients 1 ripe pineapple , or about 3 cups 4 liters water , or 16 cups 1 pound piloncillo , or dark brown sugar 1 cinnamon stick 5 whole cloves 1 cup lager beer To Prepare Using the traditional big eathenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. (

Add pineapple rinds, then cover with remaining water. (

Lemons, honey and fantastic bubbles. 1,2) Fuente‐Salcido, N. M., et al (2015), Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México . (

Set fruit aside to eat later (or freeze for ice cubes!). (

Photo by Getty Images/sveta zarzamora Pineapple tepache originated with the Nahua people in pre-Columbian Mexico. (

Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days. (

Jump to Recipe Print Recipe Tepache is an extremely delicious and refreshing drink that is easy to prepare using the pineapple peels and other ingredients in your kitchen. (

Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. (

Store finished tepache in a sealed container in the refrigerator for up to a year. (

Either stir it up and add it to your finished tepache or discard it. (

Pineapple, brown sugar, water and cloves are placed in a glass jar or pitcher and allowed to ferment for 3 days. (

Prep time ½ pineapple cut into chunks (leave skins on) ½ cup brown sugar 4 cups of water 2 whole cloves 1/2 gallon size glass jar Instructions Wash the pineapple and then cut into chunks. (

Strain out the pineapple chunks and serve over ice. (

The pineapple chunks are delicious to eat too. (

Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher. (

And that means there’s till plenty of sugar remaining in your brew. (

Tepache is like a light and sweet pineapple beer , make it at home and enjoy it with the whole family. (

And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. (

A Tepache Drink Vendor in Mexico City, All Rights Reserved Photo used with permission by owner Mototli . (

Filtered water is preferable but not necessary. (

Properties and Benefits of Tepache: It is believed that tepache helps in restoring the intestinal flora if it is consumed before breakfast due to its probiotic content. (

Tepache Recipe One of the drinks you need during hot summer days, Tepache is Homemade pineapple brew made in Mexico using the peels from the pineapple. (

Notes Make alcoholic tepache or vinegar . (

Most tepache recipes will contain lactic acid producing bacteria including lactobacillus lactis, which is also found in buttermilk and cheese (2). (

Pineapples are a pesticide intensive crop, and you don’t want that in your tepache! (

If using a granulated sweetener, dissolve in hot water. (

I have tried making my own fermented drinks before but I have yet to use pineapple. (

How to make Tepache more Alcoholic