Do you know what is Tepache?

Do you know about tepache? It's a popular drink that hails from Mexico, often sold by roadside vendors. Considered the lesser-known cousin of fermented tea, or kombucha, tepache is essentially a fermented fruit wine.

As some of you may be aware, I've recently taken up a new hobby—bartending and mixology. My introduction to tepache happened at a restaurant in Johor, and I instantly became enamored with it.

Tepache's base is derived from pineapple husks. The natural bacteria and yeast on the husk's surface facilitate the alcohol creation process. The ingredients are refreshingly simple, inspiring me to try making it myself.

To aid in the fermentation process, I purchased a fermentation burper online. This device allows fermented drinks to release carbon dioxide as a by-product. I crafted an opening in the lid of a large jar I bought from Mustafa and installed the burper.

It's crucial to clean your tools thoroughly to prevent unwanted bacteria from entering the system. The ingredients include:

1. Pineapple husk or a whole pineapple, if preferred
2. Pinocillo (a type of sugar found in Mexico) - Brown sugar or honey can be used as alternatives
3. Cinnamon
4. Cloves
5. Water

And that's it! While the ingredients are simple, I'm not entirely sure if I've nailed the right ratios or if there are any technicalities I should be mindful of. Yet, that's the beauty of a hobby or passion project! It's all about experimenting, learning from failures, and trying again until you succeed.

What about you? What passion projects have you been working on?