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Pineapple Wine Recipe (Tepache)

Tepache! Ingredients: the outer husk and core of one pineapple (the part you can't eat) (I highly recommend  this tool !) one cup of sugar, ideally piloncillo/panela/jaggery/rapadura/raw sugar/brown sugar mixed spices: "pickling spices" will do nicely; make sure they contain no preservatives filtered water Equpiment: 2-quart mason jar, with metal ring unbleached basket-type coffee filter, or unbleached paper towel, or clean cloth towel Procedure: In a 2-quart mason jar, dissolve the sugar in a pint of warm water (body temperature or a little cooler). Cut the pineapple husk and core into chunks roughly 1 inch on a side. Add it to the jar, along with the spices. Fill with (room temperature) water to 2 inches below the top. Place filter or towel over the top of the jar, and secure with ring. Wait 3 or 5 days, or until foamy and aromatic. Strain Drink chilled, or over ice! Variation: If you want more alcohol and fizz, try

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