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Tepache is a traditional Mexican fermented drink made primarily from pineapple rinds, brown sugar (piloncillo), and spices.

Tepache generally takes 2 to 5 days to ferment, depending on room temperature and desired flavor strength.

Store homemade tepache in a sealed container in the refrigerator for up to a week to keep it fresh and flavorful.

While traditionally made with pineapple, you can experiment with fruits like apples or pears, but pineapple is most common.

Tepache can be enjoyed straight, over ice, or mixed with beer or tequila for cocktails.

Yes, if fermented too long or stored improperly, tepache can become overly sour, moldy, or develop off smells. Discard if unsure.

Yes, refrigerate after fermentation to slow further fermentation and preserve its flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

To make tepache, ferment pineapple peels with brown sugar, water, cinnamon, and sometimes cloves for 2-5 days, then strain and refrigerate.

Tepache has a sweet, slightly tart, and fruity flavor with subtle notes of spice from cinnamon and natural fermentation.

Tepache is lightly alcoholic due to natural fermentation, but its alcohol content is typically low (1–2%).

Piloncillo (Mexican brown sugar) is traditional, but you can also use dark brown sugar as a substitute.

Tepache is ready when it's bubbly, slightly tangy, and no longer overly sweet. Taste daily after two days to check.

After fermenting, transfer strained tepache to bottles and leave at room temperature for a day to naturally carbonate.

Yes, tepache made from fruit, sugar, spices, and water is naturally gluten-free.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.