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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 from the rind make it lightly fizzy, sweet-sour 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 °CMeasured[allshouse2025] | Ferment for one to a few days |
| 3 cups | Pineapple rind and core · From 1 pineapple[allshouse2025] |
| ½ cup | Piloncillo (unrefined whole cane sugar) · FAO describes the sugar simply as some brown sugar[allshouse2025][fao134] |
| 4 L | Water[allshouse2025] |
| 1 stick | Cinnamon[allshouse2025] |
| Whole allspice[allshouse2025] | |
| Starter | spontaneous (microbes from the pineapple rind); sometimes tibicos (water kefir grains) |
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 quick, spontaneous ferment of fruit waste, the rind rather than the flesh, 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 wild 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 and keeps rising with time; in the US a drink that reaches 0.5 % alcohol at any time, including after bottling, counts as an alcohol beverage. Closed bottles keep fermenting and can build enough pressure to burst, so strain it, keep it at about 4 °C and drink it within days.
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
The name derives from Nahuatl tepitl, a maize drink, so tepache probably grew out of an ancient maize beverage. Pineapple is now the usual base in central Mexico.
