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Juan Derlust

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Ever wonder what to do with all that waste from cutting up a pineapple? Fear not, folks - the answer is TEPACHE

Get a pitcher or wide-mouth jar/jug/vessel that can hold >1 gallon/4 liters
- ideally, you washed the pineapple before you cut it up
take all the rinds - the brown/greenish/golden skin part that you won't be eating - and put 'em in your jar
fill with enough water leaving some space for additional ingredients, namely, your favorite sweetener and whatever fancy spices you may want to blend
The sweetener is important because the pineapple isn't going to have enough sugar on its own to fully ferment before souring.
I used a cup of date sugar, a cup of unsulphured molasses, and a small fistful of cloves for 2.5 gallons of water
you can use honey, piloncillo, jaggery - whatever, as long as its got something for the inoculum to convert.
Cover the mouth of your vessel with cheesecloth or any low-lint fabric to keep out pests - secure with a rubber band, bungee, scrunchy, etc.
Put somewhere cool and dark for ~3 days and Presto! You're now the Pruno Master of your cell-block...
Actually, it has very little alcohol < 2%? but it has good fizz and tartness - very refreshing on a hot day. An ancient Mexican guy at the Pick-A-Part in Wilmington used to sell it $4 a cup out of the back of his beater wagon - his recipe incuded cinnamon. I've had some with ginger. It's a lot tastier than I can describe here.
d3eb5f4c-f995-4efa-a5a0-bcf6f3e371b3-jpeg.52376_tepache_The Hobo Kitchen_Squat the Planet_4:24 PM

piloncillo - raw sugar cones you find at most supermarkets in the Latin foods or Latin spices section
53274b17-0758-4380-b231-d52b91b0fbba-jpeg.52375_tepache_The Hobo Kitchen_Squat the Planet_4:24 PM

this was filled to the top this morning

Final advisory: if it's kept too warm or too long it turns to vinegar in a hurry
 
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We sell all kinds of other stuff in our Etsy store!

roughdraft

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nice man, i just learned how to do this the other month, and now your reminder is much appreciated! brilliant
 
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Juan Derlust

Juan Derlust

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In this hemisphere, I find myself learning later in life what people elsewhere seem to have learned early on...

It also helps to have a place to prepare and store all this stuff - it's not like you're gonna be running around with gallons of fermented swill...
 
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roughdraft

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we also did just tea, just take the husk and boil it, really bitter, but good for the body
 
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Juan Derlust

Juan Derlust

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Literally hundreds of recipes online
some folks boost the alcohol by adding Baker's yeast & lots of sugar. The beauty of it is you don't need to add yeast; the sweetener you add according to your taste
I used roughly 2 cups of sugar and filled that 2.5 gallon glass barrel with purified water from the Glacier station at the corner liquor store - it ended up neither too sweet or boozy, kind of like fizzy pineapple lemonade
 
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Juan Derlust

Juan Derlust

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I'm fascinated how folks have historically developed ways to make use of discarded food - not just salvaged but delicious

French toast, for example - by way of using stale bread

But in my world stale bread isn't unappetizing

However in France bread is a sacrament
 
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wrkrsunite

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Nope, Nah can't say I ever have wondered what to do with the extra pineapple stuff. But now I know (and knowing is half the battle, I say more like 54%, but whatevs).
 

Odin

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sounds great... but 4 $ a cup for less than 2 % booze?

nope... more like 50 Cent a cup lemonade stand.

but whatever...

if I had like a 5 gallon container and enough pineapple discards I'd make it for a chaser for something stronger.
 
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Juan Derlust

Juan Derlust

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You could always boost it with your favorite hooch

Bullshit aside it has pretty good flavor
 

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