Tepache (my style)

1 pineapple

Gallon water

1 ginger nub

3 habaneros

1 cup piloncillo or brown sugger

Some hibiscus leaves dryed

Cut all the pineapple, habanero, and ginger (keep seeds if you want it spicy)

Add brown sugar, ginger edd aur and habanero. Keep the skin on the ginger for the fermentation process and add some water and dissolve the sugar

Add 1/4th some of the pineapple and more water then muddle up and crush all the items to get the juices flowing

Add all the pineapple and muddle it up one more time then add water and shake well

Leave out at room temp in a shady spot for at least 3 days (you should see bubble forming) make sure to burp it aka open the lid every day and let gas gas out

Keep out for 3 days to a week (depending on how much you want it to taste like beer) and after 3 days chill and Stoart drinking!!

Bonus if you wanna make more tepache you can use the same pineapple and everything just add water brown sugar and muddle up and shake and repeat steps5-6