We have arrived at Tepache

My mother pointed out that the procedure I was following to make pineapple vinegar, was in fact very similar to what she used to do to make tepache.  Tepache is a fermented beverage made from pineapple rinds and sugar.  It is slightly alcoholic, perhaps 2% - 3% by volume, and it is relatively common in Mexico.  I remember drinking it in the summer time as a kid.  It's an acquired taste.  Sort of like a fruity beer gone wrong.

Mom said, she did the same thing, but she'd not add sugar until after the second day of fermentation.  By day three, the tepache was strained and ready for drinking.  Most recipes I found for it, call for some spices, usually cinnamon, sometimes cloves, to be added to the mix at the beginning of the process.

This makes perfect sense if you think about it.

Apples -> Apple Cider -> Apple Cider Vinegar
Grapes -> Wine -> Wine Vinegar
Pineapples -> Tepache -> Pineapple Vinegar

Here's what my batch of pineapple vinegar looks like today.  It has the aroma I remember from my childhood, but I'm not going to drink any of it, as I don't want to screw up my batch of vinegar.  Perhaps I'll make a batch of true tepache in a week or so and see how that turns out.