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Soft drinks from Mexico
Tepache is a Mexican drink made by fermenting pineapple rind with piloncillo (unrefined cane sugar), water and spices for one to a few days. Wild yeasts and lactic bacteria make it sweet, refreshing and low in alcohol.
| Pineapple rind and core3 cups | From 1 pineapple[allshouse2025] |
| Piloncillo (unrefined whole cane sugar)½ cup | FAO describes the sugar simply as some brown sugar[allshouse2025][fao134] |
| Water4 L | [allshouse2025] |
| Cinnamon1 stick | [allshouse2025] |
| Whole allspice | [allshouse2025] |
| Starter | spontaneous (fermented naturally); tibicos (water kefir grains) are also used |
Total time across the recorded steps: 24 h – 4 days
What changes: The pineapple is peeled; the rind and core go into the ferment
Output: rind and core; the flesh is eaten separately.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tepache is a Mexican drink made by fermenting pineapple rind with piloncillo (unrefined cane sugar), water and spices for one to a few days. Wild yeasts and lactic bacteria make it sweet, refreshing and low in alcohol. Made in 6 steps over 24 h – 4 days. The longest step, ferment for one to a few days, takes 24 h – 4 days (Battcock M 1998) and runs at 22 °C (Allshouse T. et al. 2025). Lactic acid bacteria and Lactococcus lactis do most of the fermenting.
| Main step | 24 h – 4 daysReported[fao134][gs2022][allshouse2025] | Ferment for one to a few days |
|---|---|---|
| Temperature | 22 °CReported[allshouse2025] | Ferment for one to a few days |
Tepache is a quick, spontaneous ferment, usually of pineapple rind and core, and it is drunk after a day or two, before it turns alcoholic and then sour. Older tepache was made from maize, and apple, orange, guava or bromeliad fruit are also used.
Tepache relies on wild microbes, so batches differ. One homemade batch was dominated by Bacillus instead of lactic bacteria and carried a tetracycline-resistance gene. Ethanol reached 3.39 g/L (about 0.4 % by volume) after 72 h in one study. The US TTB treats kombucha that reaches 0.5 % alcohol at any time, including after bottling, as an alcohol beverage; a drink that keeps fermenting can pass that level. Washington State University warns that a home soda left to over-ferment in a closed container can build enough pressure to burst the bottle. No source we read sets a safe keeping time for tepache; the one homemade batch was strained and stored at 4 °C.
Hazards the sources name: Antibiotic-resistant bacteria (the tetM tetracycline-resistance gene in one homemade batch).
Every number is labelled with how it is known. How this atlas is made
Ojeda-Linares et al. (2021) note that the Nahuatl name derives from tepitl, a maize beverage made in the past and in a few localities, and suggest tepache derives from an ancient maize beverage. They say pineapple is now the most common substrate in central Mexico. FAO (1998) also says tepache was once prepared from maize.
