Tepache: The Easiest Fermented Drink I’ve Made at Home
A lightly fizzy pineapple drink that feels somewhere between kombucha, cider, and a tropical summer soda.
There’s something oddly satisfying about turning kitchen scraps into something genuinely good.
The first time I made tepache, I wasn’t expecting much — just pineapple peel, brown sugar, water, and a few days of waiting. But what came out surprised me: lightly fizzy, fresh, slightly wild, and somewhere between a homemade fruit soda and a very young cider.
Since then, it’s become one of those things I keep making whenever I have extra pineapple at home, especially during warmer weather.
What Is Tepache?
Tepache is a traditional Mexican fermented pineapple drink made using pineapple peel, sugar, and water. Unlike beer or wine, it’s quick to make and doesn’t require brewing experience or specialized ingredients.
Most of the fermentation comes from the natural yeast living on the pineapple skin itself.
Why I Started Making It in iGulu
Tepache is traditionally fermented in open containers, and you absolutely can make it that way. But after a few batches, I started using iGulu mostly because temperature control and carbonation became easier to manage.
The second fermentation feels more controlled, and cold conditioning in the same system makes the final drink cleaner and more consistent. It also lets me experiment more without turning the kitchen into a science project.
What I Use
I don’t measure this too strictly anymore, but here’s the rough setup I usually go with:
- Pineapple peel
- About half the fruit, cut into chunks
- 250g brown sugar
- 4L water
- A little lemon juice
- A few raisins
I usually leave some fruit attached to the peel so everything stays submerged more easily during fermentation.
With this ratio, the tepache stays lightly sweet after fermentation, with gentle carbonation and a softer, more refreshing finish. If you prefer something drier or more cider-like, you could reduce the sugar slightly or let it ferment longer.
First Fermentation
Dissolve the Sugar
I dissolve the brown sugar in hot water first, then let it cool before adding everything into the keg.
Add the Fruit
After that, the pineapple, lemon juice, and raisins all go in together. The only thing I really pay attention to is making sure everything stays below the liquid surface.
Cover and Wait
For the first stage, I leave it unsealed and simply cover it with cloth at around 26°C for about two days. 
After the first day, it mostly smells like sweet pineapple water.
By day two, the liquid usually turns cloudy, with small bubbles and sometimes a thin layer of foam forming on top. The flavor is still sweet at this point, but you start noticing a slight tang underneath.
Second Fermentation
After about two days, I strain everything out and transfer the liquid into a clean keg.
Push Out the Air
Use CO₂ to push out the air before sealing the keg.
Seal and Ferment
Ferment for another two days at around 26°C.
Cold Condition
After that, cold condition it at 2°C for another couple of days.
Final Result
Served cold over ice, the final drink is lightly fizzy, refreshing, slightly sweet, and only mildly tangy.
Compared to kombucha, it feels softer and much less acidic — closer to an old-fashioned fruit soda or a very light tropical cider.
On a hot afternoon, it disappears very quickly.
Final Thoughts
What I like most about tepache is probably how uncomplicated it feels.
No brewing background. No added yeast. No complicated equipment.
Just pineapple, sugar, time, and a bit of curiosity.
And if you already own an iGulu, it’s one of the easiest ways to experiment with fermentation without committing to a full brewing project.
Every batch turns out slightly different — which is part of the fun.
Try Your Own Fermentation Project at Home
From tepache to kombucha, cider, beer, mead, and sparkling drinks, iGulu makes home fermentation easier to control, chill, and serve.
