Tanada Farm “Golden Pineapple” Tepache

Tepache is basically fermented sunshine, and when it’s done well it converts people instantly.

Ingredients (3–4 litre batch)

  • 1 very ripe Tanada Farm pineapple

  • 2.5–3 litres filtered water

  • 120 g panela / rapadura / raw sugar
    (or 100 g raw sugar + 20 g honey if you want a floral flex)

  • 1 cinnamon quill

  • 3 whole cloves

  • Zest of ½ lime from the Farm of course, it's optional, but you’ll miss it if you skip it

  • 5–6 black peppercorns (yes, really)

Optional Tanada twists (pick one):

  • 1 small knob fresh ginger, lightly bruised

  • OR 1 sprig lemon myrtle — Sunshine Coast privilege

Prep Like a Pro (don’t half-arse this)

Wash the pineapple properly
You want wild yeast, not yesterday’s dust. Gentle scrub, water only.

Peel it, but keep the skin chunky

  • Eat the flesh or use it elsewhere — tepache is a zero-waste power move.

  • Chop the skin and core into big chunks. More surface area = better fermentation.

Fermentation Method

  1. Chuck the pineapple skins and core into a large glass jar or ceramic crock.

  2. Add sugar, spices, zest and any optional extras.

  3. Pour over enough water to fully submerge everything.

  4. Stir until the sugar dissolves.

  5. Cover with a cloth or loose lid. It needs air, not pressure.

Ferment at room temperature (22–28°C is the sweet spot):

  • 24 hours – light, sweet, pineapple soda energy

  • 48 hours – balanced, tangy, absolute crowd favourite timing on the Farm

  • 72 hours – drier, funkier, cocktail territory

Stir once a day.
Skim foam if it shows up — that’s normal and healthy, not a problem child.

How to Know It’s Ready

  • Smells like pineapple, spice and citrus

  • Light fizz when stirred

  • No mould. White foam = fine. Anything furry or colourful = bin it.

Once it’s where you want it, strain and refrigerate. Cold slows the fermentation and locks in flavour.

Shelf life: 5–7 days chilled (theoretically, because it wont last that long).

How to Drink It (Non-Negotiable)

  • Over ice with a squeeze of lime

  • Topped with soda for a tepache spritz

  • With a pinch of sea salt on hot days

  • Diluted 50/50 with sparkling water for kids (they lose their minds)

Cocktail Upgrade (Use Responsibly)

People will ask. You will oblige.

Tepache Paloma-ish

  • 60 ml blanco tequila

  • 120 ml tepache

  • Fresh lime

  • Salt rim (chilli salt if you’re feeling dangerous)

Tepache Dark & Stormy

  • 45 ml dark rum

  • 120 ml tepache

  • Fresh lime

  • Big ice, no regrets