Add the Redpath Simply Raw™ to the bottom of a large, sanitized or clean glass pitcher, or mason jar that can hold at least 3 quarts (12 cups) of liquid.
Add 2 cups (500 ml) of water. Stir vigorously with a wooden spoon until dissolved.
Add in the cinnamon sticks, sliced ginger, sliced turmeric, peppercorns, and cloves. Stir to combine.
Thoroughly rinse the skin of the pineapple; do not use warm or hot water, as this may kill any of the natural yeast on the skin necessary to make this drink.
If not using leftover pineapple scraps, use a chef’s knife to remove the top of the pineapple (if it is still attached); compost the leaves. Slice the bottom of the pineapple to create a stable base. Slice the skin off the pineapple, leaving about ¼- to ½-inch of flesh on the skin. Place all the skins into the container filled with the sugar mixture. If not consuming the fibrous core of the pineapple, this can also be roughly chopped and placed into the container along with the pineapple skins. (see Chef’s Tips).
Slowly pour the remaining 8 cups (2000 ml) of water into the container, stirring to distribute the ingredients and further dissolve the sugar. With the wooden spoon, gently push the pineapple skins to the bottom of the container. Cut a piece of parchment to about the size of the surface of the liquid and place it there. Use a clean drinking glass or a small plate to keep all the ingredients fully submerged in the liquid; any bits exposed to the air will mould (see Chef’s Tips).
Cover the opening of the container with a double layer of cheesecloth or a clean, lint-free kitchen towel secured with a rubber band or butcher’s twine. Place into a cool, preferably dark location, and let sit for 24 to 72 hours. Check every 12 hours, especially if your kitchen or resting spot is warm.
At every check, use a clean spoon to skim off any foam on the surface of the liquid. After skimming the foam, use a clean spoon to taste the brew. If the resting spot is particularly warm, fermentation may happen within the first 12 to 24 hours. If the resting spot is cooler than room temperature, you may need the full 72 hours.
Fermentation has occurred when the froth appears on the surface of the liquid. Do not ferment for too long, as it will eventually turn into vinegar.
Once the brew taste is to your liking, line a sieve with the cheesecloth or kitchen towel used to cover the opening and strain the tepache into a large pitcher or container (see Chef’s Tips).
Pour the tepache into airtight bottles, a glass container, or a beverage dispenser. Store in the fridge to prevent further fermentation.
Serve over ice and garnish with pineapple slices (see Chef’s Tips).
*If using a whole pineapple, use the remaining pineapple fruit to serve with the tepache, mix into fruit salads, or slice into rings for grilling.
*Use a fermentation weight if you have one. A resealable bag filled with filtered water or baking weights can also be used to keep the skins submerged.
*Be sure to check the tepache every 12 hours, skimming off any foam before tasting with a clean spoon, as the longer it ferments the less sweet and the more pronounced the flavour of yeast becomes. Furthermore, you want to catch it before it changes from a drink to a vinegar.
*The sliced ginger, turmeric, and spices can be placed into compost or discarded into the organics bin after straining.
*The pineapple skins can be reused up to 3 more times to make more tepache.
*For a bubbly twist, add about a ¼ to ⅓ cup (63 to 83 ml) of sparkling water or fruit juice to ⅔ cup to ¾ cup (167 to 188 ml) of tepache; if you find the tepache a bit too strong on its own, you may find this makes it more to your liking.