Why "Tepatche"?Tepache is a popular, slightly alcoholic drink in Mexico (where I live and where this program was created). Tepache is the result of fermenting pineapple in water. Quoting from http://www.fao.org/docrep/x0560e/x0560e09.htm: Tepache is a light, refreshing beverage prepared and consumed throughout Mexico. In the past, tepache was prepared from maize, but nowadays various fruits such as pineapple, apple and orange are used. The pulp and juice of the fruit are allowed to ferment for one or two days in water with some added brown sugar. The mixture is contained in a lidless wooden barrel called a "tepachera", which is covered with cheesecloth. After a day or two, the tepache is a sweet and refreshing beverage. If fermentation is allowed to proceed longer, it turns into an alcoholic beverage and later into vinegar. The microorganisms associated with the product include Bacillus subtilis, B. graveolus and the yeasts, Torulopsis insconspicna, Saccharomyces cerevisiae and Candida queretana (Aidoo, 1986). One of the best ways for a systems administrator to get enough free time to go and enjoy some tepache is, precisely, by having their patching work automated. If you are curious, you can find recipes to prepare tepache (in Spanish) at: http://www.chi.itesm.mx/chihuahua/arte_cultura/cocina/bebidas/tepache.html
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