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Making tepache, a fermented pineapple soda, requires only pineapple scraps, sugar, water, and optional yeast.2:23 To prepare the beverage, wash and peel a fresh pineapple, reserving the skins and core for fermentation while consuming the fruit.3:11 Combine the pineapple scraps with one cup of sugar and water in a sanitized fermentation vessel, leaving headspace for gas expansion.4:46 If using yeast, proof a half-teaspoon in warm water with a small amount of sugar until foamy before adding it to the mixture.4:04 Seal the vessel with an airlock—a balloon with a pinhole secured over a modified cap prevents contamination while allowing gas to escape.6:40 Store the mixture at room temperature for approximately 40 hours until the sweetness diminishes and the liquid becomes slightly effervescent.8:10 Once the desired flavor is reached, strain the liquid, bottle it, and refrigerate to maintain carbonation.8:56 The resulting drink can be served over ice or mixed with lime or rum.9:47

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