Step 1

Start by straining the liquid from the fruit chunks and funnel the drink into fermentation-grade bottles.

Step 2

Be sure to leave about 2 inches free at the top of each bottle to give the liquid room to expand.

Step 3

Seal the lid and let sit at room temperature for 1 -3 days.

Step 4

After 24 hours, check the level of carbonation by opening up one bottle to see how carbonated it is and determine how much longer it will need.

Step 5

The tepache is ready to drink when the carbonation level is to your liking.

Step 6

Transfer the bottles to the refrigerator to stop the fermentation.