Tepache (Pineapple Beer) Calculator
Calculate sugar, pineapple, and spice amounts for homemade tepache with fermentation time estimates.
Tepache is a traditional Mexican fermented beverage made from pineapple rinds, piloncillo (unrefined cane sugar), and spices. It originated with pre-Columbian peoples in central Mexico and has been enjoyed for centuries. The fermentation is driven by wild yeasts and lactic acid bacteria naturally present on the pineapple skin, producing a lightly fizzy, mildly alcoholic, sweet-tart drink.
Core Tepache Formula
Per 1 Liter of Water:
- Pineapple rind: 150–200 g (rind and core from about ½ medium pineapple)
- Piloncillo or brown sugar: 80–120 g (depending on sweetness preference)
- Cinnamon stick: ½ stick (about 3 cm)
- Whole cloves: 2–3 cloves (optional)
- Water: 1 liter
Scaling Formula: Pineapple rind (g) = Batch Volume (L) × 175 Sugar (g) = Batch Volume (L) × Target Sugar Rate
| Sweetness | Sugar Rate (g/L) | Final Character |
|---|---|---|
| Dry | 80 | Tart, light, very refreshing |
| Medium | 100 | Balanced sweet-tart (traditional) |
| Sweet | 120 | Sweeter, more dessert-like |
Pineapple Selection
The pineapple rind is the most important ingredient. The natural yeasts on the skin drive fermentation:
- Use organic or unwaxed pineapple when possible (commercial pineapples are sometimes waxed or treated)
- The rind should smell sweet and fragrant, not moldy or fermented
- Include the core — it adds sugar and body
- Do NOT peel the pineapple. The rind IS the ingredient. Just wash it well and cut into chunks
- One medium pineapple (about 900 g whole) yields enough rind and core for ~3–4 liters of tepache
Piloncillo vs. Brown Sugar vs. White Sugar
| Sugar Type | Flavor | Authenticity | Substitution Rate |
|---|---|---|---|
| Piloncillo (panela) | Deep molasses, caramel | Traditional | 1:1 |
| Dark brown sugar | Similar to piloncillo | Good substitute | 1:1 |
| Light brown sugar | Milder caramel | Acceptable | 1:1 |
| White sugar | Neutral, clean | Non-traditional | 0.9:1 (less needed) |
| Honey | Floral notes | Non-traditional | 0.8:1 |
Piloncillo is unrefined whole cane sugar sold in cone shapes at Mexican grocery stores. It has a deep, complex sweetness that white sugar cannot replicate.
Fermentation Timeline
| Stage | Duration | Temperature | Signs |
|---|---|---|---|
| Day 1 | 0–24 hours | 70–85°F (21–29°C) | Bubbles begin forming on surface |
| Day 2 | 24–48 hours | 70–85°F (21–29°C) | Active bubbling, foam layer, sweet-tart aroma |
| Day 3 | 48–72 hours | 70–85°F (21–29°C) | Peak fermentation, strong fizz, tangy flavor |
| Day 4+ | 72+ hours | 70–85°F (21–29°C) | Increasingly sour and alcoholic — becomes vinegar if left too long |
Tasting Guide:
- 24 hours: Sweet with light fizz — for those who prefer sweeter drinks
- 48 hours: Balanced sweet-tart with good carbonation — the sweet spot for most people
- 72 hours: Tart, funky, more alcoholic (~2–3% ABV) — for sour beer lovers
- 96+ hours: Approaching vinegar territory — use as a cooking ingredient
Worked Example — 4-Liter Batch, Medium Sweetness
Pineapple: 4 × 175 = 700 g rind and core (about 1 medium pineapple). Piloncillo: 4 × 100 = 400 g (about 2 standard cones). Cinnamon: 2 sticks. Cloves: 8–10 whole cloves. Water: 4 liters.
Cut pineapple into 3–4 cm chunks (rind on). Dissolve piloncillo in warm water. Combine everything in a large glass jar or food-grade bucket. Cover with cloth (not a sealed lid — CO2 needs to escape). Stir once daily. Taste at 48 hours.
Alcohol Content
Tepache is traditionally a low-alcohol beverage. At 48 hours of fermentation at room temperature, typical ABV is 0.5–2%. Longer fermentation or added sugar can push it to 3–4%. The alcohol content depends on temperature, sugar amount, and the vigor of the wild yeast population.
Second Fermentation (Optional Carbonation)
For extra fizz, strain the tepache into sealed bottles with 1 teaspoon of sugar per bottle. Leave at room temperature for 12–24 hours, then refrigerate. Use plastic bottles to monitor pressure — refrigerate when firm.