WILBREAD

Ingredients

• Peel of a pineapple

• 4 liters of water

• 1 piloncillo/panela (227 g)

• 1 cinnamon stick (2 if they are small)

• Spices for extra flavor
  I use 2 cloves, a piece of star anise, and 3 allspice balls

Equipment

• Large glass or clay jug (I use a 4-liter one)
• Knife
• Chopping board
• Large spoon
• Cheesecloth
• Strainer
• Airtight bottles
• Funnel

Instructions

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1. Add all the ingredients to a glass container and cover so that it can breathe; I use a cheesecloth and a rubber band.
Peel of a pineapple
4 liters of water
1 piloncillo/panela (227 g)
1 cinnamon stick (2 if they are small)
Spices for extra flavor (I use 2 cloves, a piece of star anise, and 3 allspice balls)

2. Mix every day or every 12 hours if the weather is warm. You will see gas formation and activity starting from day 2, which indicates the beginning of the tepache fermentation process.

3. The tepache will be ready between 3 and 5 days depending on the weather, I recommend tasting it whenever you mix it to identify its optimal point, and the one you like the most; I usually leave it for 3 days, since I have noticed that it is the point at which there is more gas production and the flavor is still slightly sweet.

4. Passing its optimal point, you will notice that gas production decreases and its taste is more bitter. If you continue with the fermentation beyond this point, the tepache will become pineapple vinegar.

5. Strain the tepache, add ice and technically it is ready to drink. However, I like to bottle it in airtight glass bottles to chill them and preserve their effervescence.

6. Shake before opening, but open carefully as it may explode due to the production of gases.

Enjoy!
Tepache can vary in color from yellow to brown, depending on the spices and brand of ingredients.

Tips:

• The tepache should be liquid, with a pineapple aroma and flavor. If it has a viscous consistency, it is a sign that it has been contaminated and you should discard it.
• If you don't plan on drinking tepache immediately, I recommend sterilizing the bottles before bottling. One option is to boil them for at least 10 minutes.
• Store the bottles in a cool place and away from direct sunlight. Refrigerate before consuming.