Tepache (Pineapple Beer) Calculator

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

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

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

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.