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I did shoot more for a wine with that batch with the pureeing and yeast to get it started. I'm chilling a bottle now and I'll try drinking some tonight to see if it is drinkable and if it has alcohol or not. It's not vinegar, it's just not tasty. Just like the pineapple. Edit: I'm starting to...

So after five days, I'm wrapping this up. Batch One Smells fermented and was bubbling throughout. That's what Saveur calls finished. Considering I'm in Florida and these are sitting on my back porch in 80-90 degree weather, I can see it finishing in the minimum time. That's all it made. It...

I don't know if it was where I shopped, but the pineapples I bought were terrible. The first store at which I stopped, the pineapples looked old, had dried leaves and the eyes didn't seem well developed. At the second store, the pineapples looked much better developed and fresh, but didn't smell...

@Blacksmith1 - I'm assuming it was less sweet and more alcohol content in that much time. Pretty much what I'm shooting for. I'm glad I waited. Pineapples seem to go on sale everywhere tomorrow. The crop must have just come in. Edit: Does the tight fitting lid mean something as far as...

I made this just as it's written. Yeast went in with everything on day 1. I don't know what degas is, so I guess I didn't. I've been considering trying a splash of orange juice to enhance that portion of the flavor, but lemon juice might help too. Edit: Checked a bottle tonight. Sediment...

I figured I should post some pics so people can see how it turned out. Honestly, I don't remember it having color... or being cloudy after filtering. Tastes like a cross between wine and beer.

I recently made a batch of (not really) rice wine and it got me thinking about trying tepache again and some changes that might help. I figure I'm going to go with the Saveur recipe (again) with a few changes. Mexican-Style Fermented Pineapple Drink - Saveur's recipe doesn't call for it and I...

This always got rave reviews from people. The last time we made this, I hardly drank and only sampled it. I was curious to give it a try now that there is nothing but free time. Thanks for the info. That clears up some mysteries.

I got this recipe from my father. I made it with him more than 25 years ago. I decided to make a 1/3 batch since I've got nothing but free time. I'm fermenting in a ceramic crock with a dish towel tied across the top. For the first couple weeks this was cloudy, smelled wonderful and bubbled...

@CorporateHippie - Are you fermenting indoors or out? I would think cold weather might put the breaks on things. Btw, the recipe I used called for Mexican Cinnamon (Canela) which is milder than regular cinnamon. You might want to try that.

johoson, the first recipe I saw for this was in Saveur magazine. They called for the whole fruit. The say: I'd say the whole fruit frequently isn't used because it is cheaper.

I read in several places that white mold is okay, but if it is red or black throw it out. Maybe the saran made it too air tight as well? I did read someplace where they suggested taking a plate or something to weight the pineapple down since it tends to float above the liquid and mold.

New to homebrewing and this site. I tried out Saveur's recipe: http://www.saveur.com/article/Wine-and-Drink/Mexican-Style-Fermented-Pineapple-Drink Scrubbed pineapple with stiff vegetable brush, a little dish soap and plenty of water. Put everything in a 5 gallon crock, with a sheet of...