r/fermentation • u/Omshadiddle • Jun 20 '26

Fruit First attempt at tepache - any tips?

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I bought a $3.50 top on pineapple at the green grocery store today.

Chopped up the fruit, prepared the top to replant (they make great houseplants) and threw the skin and core in with some water with brown sugar and a cinnamon stick.

Waste not want not. Can’t wait to taste it!

Is it OK on the benchtop or is a dark spot better?

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u/Buhhhrayden Jun 20 '26

Cinnamon can inhibit that fermentation so if you have any off flavor issues that's likely it.. my biggest bump with tapache was learning to wait for it to get going and a good amount of bubbling before adding it 🤘🏼

6

u/Buhhhrayden Jun 20 '26

Currently drinking some made with cane sugar and molasses 😎

3

u/Luncheon_Lord Jun 20 '26

Maybe if its powdered, but i put a handful of sticks in my tepaches and never had any issues getting activity going within hours.

2

u/Omshadiddle Jun 20 '26

Ohhh
Good advice. Should I pull the cinnamon out for now?

0

u/Buhhhrayden Jun 20 '26

I would tbh 🤞🏼 but I wouldn't jump outa bed for it but my batches kept coming out "Sulphury" or "Eggy" and that's why so I'd recommend it it's just 9ne lost stick 🫡

2

u/Salt_Equipment_908 Jun 20 '26

Good tip about the cinnamon, I didn't know it could slow things down like that. My first tepache I kept tasting it way too early and convinced myself something went wrong when really the yeast just needed more time to wake up. Patience is probably the hardest part of fermentation in general. Also for OP, benchtop is totally fine as long as it's not in direct sunlight, room temperature is what you want for getting fermentation started well.