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The smoked pineapple was too smoky for drinking but I'm experimenting with using it for cooking. I was ready to quit making tepache but got some ale yeast and like the result much more than champagne yeast. Also switched to using the whole pineapple and not just the rind. Drank two 4oz glasses...

Doing a little experiment with smoked pineapple.

I've been making tepache weekly for a couple months. I add the rinds + cup of sugar to a 1/2G Ball jar, sometimes ginger or cinnamon too. I've done 2 days, 3 days, and 5 days; used wild yeast, bread yeast, and champagne yeast, A couple of times I've fermented the rinds again by adding more water...

Googled a question about hard cider and found this forum, seems like a solid group of folks so decided to join.