Bottled one batch of tepache and started a second.
This new version has the leftover skin and core from one pineapple, ¾ cup of organic cane sugar, fresh ginger, bay leaves, szechuan peppercorn. First time I’ve used savoury spices.
@ArnoldHoogerwerf let me know how it goes! It’s pretty simple and forgiving to make.
About the one tip is, if you’re in an area with heavily chlorinated or treated tap water, fill a container with 4L of water and let it sit out for a few days