How much alcohol is in tepache de piña? The surprising answer.

November 22, 2025 •

4 min read

Traditional tepache de piña has an impressively low alcohol content, typically ranging from 0.5% to 2% alcohol by volume (ABV), though variables can cause it to fluctuate. This places it in a similar category to kombucha, far below the alcohol levels found in most beers or wines.

Quick Summary

The alcohol content of tepache de piña is generally low, influenced by fermentation time, sugar content, and temperature. Factors like added yeast or longer fermentation can increase the ABV. Commercially produced versions are often non-alcoholic, while homemade batches vary.

Key Points

Low Alcohol Content: Tepache typically contains only 0.5% to 3% alcohol by volume (ABV), similar to kombucha.
Fermentation Time is Key: The longer tepache ferments, the higher its alcohol content will be, and the more acidic the flavor becomes.
Temperature Matters: Warmer temperatures accelerate fermentation, leading to a faster rise in ABV.
Sugar Levels Affect ABV: Higher initial sugar content provides more food for the yeast, resulting in more alcohol.
Wild Yeast Drives Fermentation: The alcohol in tepache is a natural byproduct of the wild yeast found on the pineapple's peel.
Customizable Fermentation: The fermentation can be stopped early by refrigerating to keep the ABV lower and the flavor sweeter.
Not a Standard Alcoholic Beverage: Due to its low ABV, tepache is not classified or regulated in the same way as beer or wine.

Understanding the Fermentation Process

Tepache de piña is a Mexican beverage made by fermenting pineapple peels, piloncillo (raw cane sugar), water, and spices like cinnamon and cloves. The fermentation is driven by wild yeast and bacteria naturally present on the pineapple rind. These microbes consume the sugars, producing carbon dioxide and ethanol (alcohol) as byproducts. Because it's a short and natural fermentation process, the alcohol produced is minimal compared to other alcoholic beverages. The resulting drink is sweet, tangy, and mildly effervescent, making it a refreshing, probiotic-rich beverage.

Key Factors Influencing Alcohol Content

The final alcohol level in your tepache isn't fixed; it's a dynamic result of several interconnected factors. Understanding these variables is crucial for anyone making tepache at home.

Fermentation Time: This is the most significant factor. The longer the fermentation period, the more time the yeast has to convert sugar into alcohol. Traditional recipes suggest fermenting for 2 to 3 days for a low-alcohol drink. Leaving it for 4 or 5 days will increase the ABV and make the flavor more sour and vinegary. If left too long, it can turn into pineapple vinegar.
Temperature: Warmer temperatures accelerate fermentation, leading to a higher alcohol content in a shorter period. Colder temperatures slow down the process, resulting in a lower ABV. This is why tepache ferments much faster during warm summer months.
Sugar Content: More sugar in the initial mixture gives the yeast more to feed on, potentially producing more alcohol. The type of sugar also plays a role; piloncillo is traditionally used, but brown sugar is a common substitute. To increase the ABV, some recipes even suggest adding the pineapple flesh itself, not just the peels.
Added Yeast: While most tepache relies on wild yeast, adding a small amount of brewer's yeast can increase the alcohol content and create a more controlled fermentation. This is an advanced technique for those aiming for a more potent final product.

Comparison: Tepache vs. Other Fermented Drinks

To put the alcohol content of tepache into perspective, here is a comparison with other popular fermented and alcoholic beverages.


Beverage	Typical ABV Range	Fermentation Starter	Fermentation Time	Key Flavor Profile
Tepache de Piña	0.5%–3%	Wild yeast on pineapple rinds	2–5 days	Sweet, tangy, and fruity with light effervescence
Kombucha (Homemade)	1%–2%	SCOBY (Symbiotic Culture of Bacteria and Yeast)	7–14 days	Tart, acidic, and slightly vinegary with a vine-like flavor
Kombucha (Commercial)	<0.5% (non-alcoholic)	SCOBY (controlled fermentation)	Variable	Sweet to tart, with controlled flavors and minimal alcohol
Standard Beer	4%–6%	Brewer's yeast	Weeks to months	Malt-forward, hoppy, or balanced, depending on the style
Wine	10%–14%	Wine yeast	Weeks to months	Complex, fruity, and acidic, depending on the grapes and process

Making Your Own Tepache: A Step-by-Step Guide

Making tepache is a simple process that anyone can do at home. Here is a basic recipe to get you started.

Ingredients:

Peels and core of one ripe pineapple
1 cup piloncillo or brown sugar
1 gallon of filtered water
1 cinnamon stick
4 cloves

Instructions:

Wash the pineapple thoroughly to remove any dirt or residue. Cut off the peels and core, reserving the fruit for another use.
In a large glass jar or fermentation crock, dissolve the sugar in the filtered water.
Add the pineapple peels, core, cinnamon stick, and cloves to the sugar water mixture.
Cover the jar with cheesecloth or a clean kitchen towel and secure it with a rubber band. This allows air to circulate while keeping out pests.
Let it ferment at room temperature (70°F-80°F is ideal) for 1 to 3 days. During this time, a white foam will likely form on the surface.
Taste the tepache daily using a clean spoon. The ideal time to stop fermentation depends on your taste preference. For a sweeter, less alcoholic drink, finish around day 1 or 2. For a tangier, more acidic result, extend to day 3.
Once it reaches your desired flavor, strain the liquid through a fine-mesh strainer or cheesecloth into a new, airtight container.
Refrigerate the tepache to halt the fermentation process. It will last for several days in the fridge but is best enjoyed fresh.

Conclusion: Low ABV, High Reward

In conclusion, the alcohol content in tepache de piña is very low, typically ranging from 0.5% to 3% ABV. The exact level is determined by the fermentation time, temperature, and amount of sugar used. Traditional, quickly-fermented versions are only lightly alcoholic, similar to kombucha, and are enjoyed by many as a simple and refreshing beverage. However, careful adjustments to the process can increase the alcohol content for those who prefer a stronger kick. For those seeking a strictly non-alcoholic version, ensuring a very short fermentation period (1-2 days) and keeping it refrigerated is key. With its probiotic benefits and delicious flavor, tepache is a rewarding and customizable homemade drink.

Is Tepache Safe for Children?

Given the low alcohol content, many people wonder about giving tepache to children. While the ABV is minimal, it is important to remember that it is still an alcoholic beverage. Commercially produced, pasteurized versions are often marked as non-alcoholic and are safe. However, with homemade tepache, controlling the precise alcohol level is difficult. Most sources suggest that the very small amounts are comparable to levels found in other fermented foods or overripe fruit, but parents should exercise caution and be aware of the inherent alcohol content, however small.

The Commercial Tepache Landscape

While many enjoy making their own tepache, a number of commercial brands are now available, often in cans. These products typically undergo a more controlled fermentation process and are pasteurized to prevent further alcohol production, ensuring a low or non-alcoholic final product. This makes commercially available tepache a predictable and shelf-stable option for those who don't want to brew at home. Some brands may also add flavors beyond the traditional pineapple and spices.

Here is a recipe example from Serious Eats for making your own tepache.

Frequently Asked Questions

Yes, tepache is technically an alcoholic beverage because the fermentation process produces ethanol. However, its alcohol content is so low (typically 0.5%–3% ABV) that it is not regulated like beer or wine.

To control the alcohol content, closely monitor and manage the fermentation time and temperature. A shorter fermentation (24-48 hours) at a cooler temperature will result in a lower ABV. Refrigerating the brew immediately will also halt further alcohol production.

While the alcohol content is very low, homemade tepache should be given to children with caution, as the precise ABV is difficult to control. Some commercial versions are pasteurized and verified as non-alcoholic.

No, tepache tastes significantly different from beer. It has a sweet, tangy, and slightly sour flavor profile with a distinct pineapple aftertaste, often compared to a fizzy soda or kombucha, not a malty or hoppy beer.

If your tepache tastes like vinegar, it has been fermented for too long. This happens when the yeast and bacteria continue to convert the sugars and alcohol into acetic acid. To avoid this, ferment for a shorter period, usually 2-3 days.

Yes, it is important to thoroughly wash the outside of the pineapple to remove any dirt or contaminants. Use an organic pineapple if possible, but avoid scrubbing excessively or using hot water, as this can kill the beneficial wild yeasts on the rind.

To increase the alcohol content, you can allow the tepache to ferment for a longer period (up to 5 days), use more sugar in the initial recipe, or add a small amount of brewer's yeast to boost the fermentation.

Most commercially produced tepache is pasteurized to stop fermentation, resulting in a non-alcoholic beverage with an ABV of less than 0.5%. However, you should always check the label for confirmation.