Pineapple Cider Recipe

Pineapple Cider Recipe

  • 1 large ripe pineapple (about 3 pounds)
  • 2 quarts water
  • 1 cup light-brown sugar
  • 4 whole cloves
  • 2 cinnamon sticks (about 4 inches each)
  • 1 cup light beer
  • 12 packets sugar substitute
  1. Do not peel pineapple; wash thoroughly; core; cut the flesh and skin into chunks.
  2. Place into a large covered jar (like a pickle jar); add water, sugar, cloves, and cinnamon.
  3. Cap jar; store in warm place for 48 hours; uncap; stir.
  4. Add beer; allow tepache to continue to ferment for 24 hours more.
  5. Strain liquid; discard fruit; add sugar substitute.
  6. Chill.
  7. Serve cold over cracked ice.
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