Tepache

I’d read about tepache and gave it a try: chunks and rind of a pineapple mixed with spices, piloncillo, and water, left to ferment using the naturally-occurring yeast and bacteria on the peel. It was slightly sweet, slightly tart, and funky– interesting to try. Note: I periodically released pressure (‘burped’) the vessels to prevent them from exploding as pressure built, but could have used a fermentation airlock.