Hibiscus Tepache

Updated at: Thu, 17 Aug 2023 00:21:36 GMT

Step 1

Remove the skins of the pineapple. Cut in half. Then, slice one half into quarters.

Step 2

Combine the piloncillo, spices and hibiscus with the pineapple skins and flesh. Add to a sanitized jar.

Step 3

Cover with two quarts of water. Do not seal the jar off. Lay a clean piece of cheese cloth or towel over the opening and tie off. Leave on your counter for 24-48 hours. Maximum time would be 72 hours, otherwise you may create pineapple vinegar.

Step 4

Strain the solids from the liquid. Serve over ice and top with sparkling water. You don't need to do this but I enjoy the extra carbonation.

Step 5

You can also let it bottle condition, aka a second fermentation in a bottle. After you strain the liquid, place into a bottle with a swing top. Or, if you're really cool, use an airlock cap. Allow the mixture to sit in the bottle for another 12-24 hours. Make sure to 'burp' every 8 hours in order to avoid explosions. Once you have reached the appropriate level of carbonation, put it in the fridge to slow down the fermentation.

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