Cannabis Infused Tepache

Heather Stanley
May 5
2 min read

Find the recipe video on our YouTube Channel @sweetterpenes

Prep time- 4 days Yields about a quart finished Tepache

*You will need cheese clothe for open fermentation, at least a half gallon jar safe for fermentation, wine siphon and storage bottle.

Ingredients:

Ferment:

1/4 cup warm water

2 teaspoon active dry yeast (bakers is fine if you don’t have wine yeast)

1/2 teaspoon coconut sugar

Mash:

1 Unwashed (need that yeast) organic pineapple's rind and foliage and any scraps, rough chopped

21g previously used to infuse cannabis flower (waste not, want not) or 7g of not previously used to infuse, decarboxylated if you want the THC active.

1/4 cup coconut sugar (this is dry so if you like sweeter wines, add 1/2 a cup)

1/3 of fresh jalapeño (optional)

32oz water

Final Flavoring- Post Mash

1 cinnamon stick

3 cloves

1 vanilla bean

3 lime zest strips

1 tablespoon coconut sugar

Directions:

1. Prepare ferment- warm water, sugar, yeast. Bloom for 10 minutes.

2. Peel and core pineapple- use foliage, peel and any scraps. Do not wash it, you want the natural yeast.

3. Put all scraps into at least 2-quarts, fermentation safe jar. Reserve pineapple fruit for another recipe or eating.

4. Cut out any bad, moldy or soft pieces, do not ferment anything already moldy.

5. Add in activated (decarboxylated) cannabis flower, sugar, jalapeno, and ferment. Top with water.

6. Give it a good stir and cover it with cheese cloth. Set in area about 70 degrees F with no direct sunlight for 24 hours.

7. After 24 hours, stir, recover with cheese cloth and allow to ferment another 24 hours.

8. After the 2nd 24-hour ferment, is it ready to strain the mash using doubled up cheese cloth and add any additional flavoring ingredients for final ferment.

9. Lots of big bubbles! Bubbles are a sign of proper fermentation, as well as the smell o f alcohol.

10. Strain and squeeze out any excess liquid from the mash.

11. Strain through cheese cloth of a mesh strainer when adding to next fermentation safe vessel. I just washed and dried the one I just used.

12. Toss your aromatics- cinnamon, clove, vanilla bean, lime zest, coconut sugar to help sweeten. It is a pretty dry so if you prefer a sweeter wine, I would suggest adding more sugar than the recipe calls for. Cover loosely with plastic and do final ferment for another 24 hours.

*During this final ferment it will start to separate into three parts, alcohol, the “body” and the last bit of sediment which will be your final discard.

13. Strain into sealable bottle. You can use a wine siphon (suggested) or scoop/pour (avoid any sediment) or use a turkey baster, careful not to collect any sediment.

14. If you end up with a lot of sediment in your finished bottle, let it settle over nigh and then use a turkey baster (if you do not have the wine siphon) to accomplish separation.

Store in fridge, serve chilled.