Tepache is a lightly fermented pineapple drink from Mexico, and this recipe comes from the beverage team at contemporary Mexican restaurant Atla in New York City.
Depending on the temperature in your home, this may happen in one day , or three days. A way to gauge: The ideal room temperature for this kind of ferment is somewhere between 65 and 75°F; the tepache tends to reach the right flavor—still sweet, but with some pleasantly sour and funky notes—in three days at that temperature. But really, you’ve got to keep an eye on your tepache. It’s a living, breathing thing! Taste it daily and see how it changes.
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