Tepache de Piña

Combine water and the piloncillo in your fermentation vessel, stirring to dissolve.

Prepare Pineapple

Wash pineapple thoroughly pineapple. Cut off and discard the top. Peel and core, reserving scraps. Reserve the pineapple flesh for another use.

Add the pineapple scraps to the fermentation vessel along with the cinnamon.

Ferment

Cover vessel with a breathable cloth and let stand at room temperature to ferment.

Check the ferment after 24-36 hours. Foam accumulation indicates fermentation is underway. Leave at room temperature another 24 hours if not yet fermenting. Taste the ferment to check if fermented to your preference.

Strain out solids, transfer liquid to an unsealed vessel, or pressure-safe vessel, and refrigerate. Fermentation will continue while refrigerated, though more slowly. If storing in a sealed vessel, burp daily. Note: It may be possible to re-use the solids for a second batch.

Serve cold, sweetened with additional sugar and diluted with water if desired.