tepache

 

• 1 Ripe Pineapple or just the peels


• ▢1 cup sugar - brown or white
• ▢1 stick of cinnamon
• 2-3 tbsp fresh ginger cut up 
• ▢
• ▢2 quarts of filtered water

in a cambro that will be covered with cheesecloth, add the cut up the pineapple and use the peel and any of the flesh that is not used for eating.

cut and add the ginger along with the cinnamon and sugar. 

cover with cheesecloth and let ferment for 24 hours before placing into a jar with an airlock to ferment for 24- 48 more hours or until bubbles are active. 

next, drain the liquid from the peels and bottle in an airtight bottle (meant for pressure so you don't make an exploding bottle later on) and leave the bottle out for 24-48 hours to help with fermenting. 

then add to the refrigerator and then drink after it has been properly cooled off.