i like smaller cooking channels like this; they're simple, informative, and avoid the more stereotypical "foodtuber" aesthetic that seems to have infected youtube. No ranting about buzzwords like "probiotic this" and "lacto-fermented that", no long winded speech about how you discovered this recipe while backbacking across the Yucatan and learning about how to make it from a a grandmaster tepache brewer, and no ranting about your family for 20 minutes before starting the recipe. Simple, concise, and informative while still being entertaining.
I watched so many videos tonight, but after seeing this one, it was an instant subscribe. Love your humor, and your instructions were so clear! Now I'm off to my kitchen to do this. Thank you!
Get out of my mind woman!!! Hahahaaaaa hubby bought a pineapple yesterday and I was wondering if there was a zero waste way to sue the skin!!! Starting this recipe now
Premix water and whatever sugar you are using (preferably piloncillo), you can also heat and being back down to room temp for optimize premixture. Traditionally you want to add the fruit not just rind, the rind provides a higher concentration of yeast but the natural sugars of the pineapple offers a greater sweetness and more depth of flavor. After initial fermentation, you can strain and put the liquid in fermentation bottle and allow further fermentation for some carbonation. If you do that you can add a little more sugar water to the bottle so the yeast can have a little bit more food and it will increase alcohol content. Cinnamon is a great addition, also an important step you didn’t mention was if possible put a weight on the fruit so the fruit is completely submerged, which prevents mold or other to water bacteria to grow and be sure to burp the apparatus.
Thank you for the note about the maple syrup. I've been wanting to make this, but my husband and I are trying to avoid processed cane sugar. Great tip!
Chick brown sugar is not processed. The darker brown the sugar is the better. Its easy to find in Trindad not sure how easy it is to get in your area where u live.
@@lilly-qh8el Here in America brown sugar is white sugar that has had molasses added to it. The industrial food here really is quite the racket. Sugar In The Raw is less processed than its C&H counterparts, but I generally have pure maple syrup or local raw honey on hand.
If you plan to regrow the crown, choose a pineapple with nice-looking foliage. It grows very slowly, so if a leaf is damaged, you're looking it for a long time.
Hello Madi. Just ran into your channel. Not thanks to YT algorithm but through an intricate maze... Let me congratulate👍 you for your approach. You bring hope... You seem to apply the 3R rule. I have extended it a bit Reduce 🏭 Reuse 🔄 Repair 🛠️ Recycle ♻️ Redistribute 🍰 Replant 🌱 Reconsider 🤔 Ride a bicycle 🚲 Rejoice ☺️ Thank you for sharing your enthusiasm Edit. subscribing
If you go more than 2 days on second fermentation in the sealed bottles be very careful when you open it bc the gas build up is extreme and if you don't have a dish towel over the top when you crack it open your beer will be all over the ceiling and everything else nearby... I set my bottle in a 4 cup Pyrex measuring cup to open otherwise you will lose most of the beer down the sink... I speak from experience lol...from Texas
How did you calculate/measure your alcohol content? A problem with relying just on gravity readings for beverages like this is that it doesn’t account for total acid (from bacteria eating the alcohol), leading to an over-estimate - enough that if you’re calculating by gravity alone, the true alcohol is most likely well below 1% (legally non-alcoholic pretty much everywhere bar the US). For beverages like this (and ginger beer, kombucha, etc) you generally have to work hard (and/or not realise during bottle conditioning if you do that) to get final true alcohol at or above 1%.
I noticed you threw the top and bottom of the rind in the compost, I just throw those in with the other peels to ferment. I’d there a reason you don’t use them ? Thanks.
Is there a reason you used cloth to cover the jar while it ferments instead of just sealing the jar with a lid? Theres another recipe I've looked at where they just closed the jar up fully and I'm curious of the differences. Thanks
I think its just how its made traditionally but theres nothing stopping you from making it fizzier if you want it that way by sealing it / using an airlock
the cloth is to keep insects away. It's not sealed so that the yeast have access to sir constantly to breath but like the comment above said, u could seal it if you know how long it would take to carbonate without building too much pressure too
@@damianmaldonado132 Hi Damian, I haven't noticed a smell as such but I leave mine for 3 days then bottle it and put it in the frig, and man its lovely.
clove cigarettes were/are something that is popular with artsy fartsy types, alternative music fans, and similar types of "alternative" type people. Much like weed it has a fairly strong scent if your not used to it so its really noticeable when 1 jerk lights one up in a club or gathering. I'm not sure if it still is, but it used to be one of those things that people felt the need to do at any convert, club, or party.
@@zerowastecalifornia this is because there is bacteria in the air that turns alcohol into vinegar, you can use a lid with an airlock to ferment longer
You can add packaged yeast! Plus I try mine a couple days in and usually add more sugar… which turns into more alcohol! Third, letting it ferment longer increases alcohol too! Cheers 🍻
You missed the straw on purpose! Thanks for posting. One suggestion if you have yeasts from previous fermentations. Boil the rinds for more pinche flavor! Cheers!!!
All you needed was a burp at the end to complete the picture. Now serious question: do you know what the sugar content would be like in the finished drink? Does it all get eaten up in the manufacturing process?
i like smaller cooking channels like this; they're simple, informative, and avoid the more stereotypical "foodtuber" aesthetic that seems to have infected youtube. No ranting about buzzwords like "probiotic this" and "lacto-fermented that", no long winded speech about how you discovered this recipe while backbacking across the Yucatan and learning about how to make it from a a grandmaster tepache brewer, and no ranting about your family for 20 minutes before starting the recipe. Simple, concise, and informative while still being entertaining.
@Arthas Menethil You mean like your longwinded and boring comment that I didn't even attempt to finish reading?
agreed!
Agreed
Might be the most underrated and unknown channel on RUclips. So glad I stumbled upon it.
Keep up the awesome work!
I watched so many videos tonight, but after seeing this one, it was an instant subscribe. Love your humor, and your instructions were so clear! Now I'm off to my kitchen to do this. Thank you!
Will try this next. Ginger beer came out amazing. I love your recipes and your voice. Enchanting 😍
I love the way you present the video, beings about a good mood watching it
One of the fastest subscription done so far. Loved your humor sense and way of presentation
This video is exactly what I needed. You’ve got a channel I’ve been searching for that’s for sure. Love the content.
Get out of my mind woman!!! Hahahaaaaa hubby bought a pineapple yesterday and I was wondering if there was a zero waste way to sue the skin!!! Starting this recipe now
Premix water and whatever sugar you are using (preferably piloncillo), you can also heat and being back down to room temp for optimize premixture. Traditionally you want to add the fruit not just rind, the rind provides a higher concentration of yeast but the natural sugars of the pineapple offers a greater sweetness and more depth of flavor. After initial fermentation, you can strain and put the liquid in fermentation bottle and allow further fermentation for some carbonation. If you do that you can add a little more sugar water to the bottle so the yeast can have a little bit more food and it will increase alcohol content. Cinnamon is a great addition, also an important step you didn’t mention was if possible put a weight on the fruit so the fruit is completely submerged, which prevents mold or other to water bacteria to grow and be sure to burp the apparatus.
Thank you David Gamez-Alvarez. I read everything.
Thank you for the note about the maple syrup. I've been wanting to make this, but my husband and I are trying to avoid processed cane sugar. Great tip!
Chick brown sugar is not processed. The darker brown the sugar is the better. Its easy to find in Trindad not sure how easy it is to get in your area where u live.
@@lilly-qh8el Here in America brown sugar is white sugar that has had molasses added to it. The industrial food here really is quite the racket. Sugar In The Raw is less processed than its C&H counterparts, but I generally have pure maple syrup or local raw honey on hand.
i like that your recipes try to not make trash and use up everything
My favourite drink so far😋.. Love this channel💕
You had me at, Pine. Your voice is so nice on this! Love the mix with the music! Is your hand ok? 💪🏼😅💪🏼
lol
I followed your instructions and it's an amazing drink, super easy to make.
Brilliant. Nice bit of running comedy in the instuction.🤣 love it
If you plan to regrow the crown, choose a pineapple with nice-looking foliage. It grows very slowly, so if a leaf is damaged, you're looking it for a long time.
Normally mexicans use piloncillo in tepache. It tends to be a brown color.
Wait... Did she just make a reference to The Castle??? Love the vid! Got some brewing right now from the instruction in this video!
you can make a great tea with pineapple core and rinds also... i add mint and rosemary.
Loved your narration
Very entertaining lol dig the commentary. Thanks!
Hello Madi. Just ran into your channel. Not thanks to YT algorithm but through an intricate maze...
Let me congratulate👍 you for your approach. You bring hope... You seem to apply the 3R rule. I have extended it a bit
Reduce 🏭
Reuse 🔄
Repair 🛠️
Recycle ♻️
Redistribute 🍰
Replant 🌱
Reconsider 🤔
Ride a bicycle 🚲
Rejoice ☺️
Thank you for sharing your enthusiasm
Edit. subscribing
"Cloves give me flashbacks from gothic dance clubs in Tampa" LMAO are you talking about Castle
Hi, would mixing the pineapple peels along with grated ginger work as well while it’s fermenting? I thought that might create a great flavor.
yes!!
you can use a jalapeño too
My ginger beer worked well, Im will try this soon. 😊
Amazing recipe thank you!!
This was relaxing!
Hey mine keeps getting a slightly rancid smell after only a day. What am I doing wrong. Do i need g clean the jars more thoroughly?
Will try your recipe. Its easy and fun
Your voice reminds me of Jessica Day (Zooey Deschanel) from New Girl so cute
omg I was thinking that too!!!
That is awesome! Thank you!! 😍😍
THATS who it is. Thank you. Was driving me crazy
stupid people always think of someone or something else ....
Your voice reminds me of the girl that does the zerowaste channel on youtube. Fits her perfectly. Keep up the good work.
If you go more than 2 days on second fermentation in the sealed bottles be very careful when you open it bc the gas build up is extreme and if you don't have a dish towel over the top when you crack it open your beer will be all over the ceiling and everything else nearby... I set my bottle in a 4 cup Pyrex measuring cup to open otherwise you will lose most of the beer down the sink... I speak from experience lol...from Texas
Awesome video! We make ours using medium ripe pineapple, tastes nice!
I love the tutorial and the music
How did you calculate/measure your alcohol content? A problem with relying just on gravity readings for beverages like this is that it doesn’t account for total acid (from bacteria eating the alcohol), leading to an over-estimate - enough that if you’re calculating by gravity alone, the true alcohol is most likely well below 1% (legally non-alcoholic pretty much everywhere bar the US). For beverages like this (and ginger beer, kombucha, etc) you generally have to work hard (and/or not realise during bottle conditioning if you do that) to get final true alcohol at or above 1%.
Quite a crafty little project. Cool 😎
another fun recipe to try! Thanks m!
great recipe!
I love how she assumes everyone has compost
I noticed you threw the top and bottom of the rind in the compost, I just throw those in with the other peels to ferment. I’d there a reason you don’t use them ? Thanks.
In the fermentation white layer made up on my tepache😮 is it safe ?
lol 3:44...lol the castle, and the masquerade....wonder if im the only one that got that....i'd skip the clove too.
Superb receipe
Hi, Loved your video. I have a question, I made Tepache and forgot it for about 3 weeks so its more on the vinegar side what can I do with it please?
Was cloves a flash back from the Castle?
lol! That pineapple wash was epic!
Is there a reason you used cloth to cover the jar while it ferments instead of just sealing the jar with a lid? Theres another recipe I've looked at where they just closed the jar up fully and I'm curious of the differences. Thanks
I think its just how its made traditionally but theres nothing stopping you from making it fizzier if you want it that way by sealing it / using an airlock
the cloth is to keep insects away. It's not sealed so that the yeast have access to sir constantly to breath but like the comment above said, u could seal it if you know how long it would take to carbonate without building too much pressure too
At around 4.40 a bug crawled around in your tepache. Inside the right side of the jar.
Great recipe all the same thanks
I make a lot of fermented drinks and have yet to try this! Look amazing though. Tepache it is then 😋🍍😂
This is me first time watching your video!! Are you this funny in real life or just here in youtube
She is even funnier in real life
Thanks for the video. How do you make it more bubbly and more pineapply? 🙂
If you put it in a bottle with a bit of head room after straining and leave it at room temperature for a couple days it'll carbonate
Hi there have made this and its very nice. I have noticed if you leave it, it starts to thicken? Can you still drink this?
Hey mine keeps getting a slightly rancid smell after only a day. What am I doing wrong. Do i need to clean the jars more thoroughly?
@@damianmaldonado132 Hi Damian, I haven't noticed a smell as such but I leave mine for 3 days then bottle it and put it in the frig, and man its lovely.
How about honey instead of sugar
Can we make Mango beer??
Hello I think I need help. I made Tepachy on Saturday. Yesterday was good. Today I stir. It has very thick syrup and very sweet is it still right?
"but cloves give me flashbacks of gothic dance clubs from tampa" um? there's a story there
clove cigarettes were/are something that is popular with artsy fartsy types, alternative music fans, and similar types of "alternative" type people. Much like weed it has a fairly strong scent if your not used to it so its really noticeable when 1 jerk lights one up in a club or gathering. I'm not sure if it still is, but it used to be one of those things that people felt the need to do at any convert, club, or party.
Hello, does anyone know how long can we keep this beverage in the fridge ? Thanks 😊
Most probiotic beverages can keep a long time in the fridge…they just ferment more but at a slow rate. It might become more tart. Have fun!
Do u think it would work with honey? Thanks. Great content!
How do you know the Alcohol percentage??
what if you put bakers yeast in it?
Good one. Thanks.
So after how long did you consume? 24 hours? 48 hours? Tq
Can you pitch a little brewer's yeast in the jar to kick up the ABV a bit????
How about watermelon? Can you make a drink from the peel?
Thanks, excellent and to the point. Less music is best in my opinion and yours was not too intrusive, but less is more!
How long does this keep? Could it be bottled up like ginger beer?
Can we use jaggery instead of processed sugar???
Le dicen Pulque no?
Loved it thank you
Can you use a normal lid instead of cheesecloth?
What if you forget the Tepache for 4 days--is it still ok to drink?
My parents and my brother are social drinkers, so they might be able to drink this beverage!
Thank you for the recipe. Have you tried leaving it for few more days ?
You're so welcome! I accidentally left it for about 5 days once. It becomes very vinegar-y very quickly.
@@zerowastecalifornia Thank you, much appreciate your reply.
@@zerowastecalifornia this is because there is bacteria in the air that turns alcohol into vinegar, you can use a lid with an airlock to ferment longer
I love your videos
Can I add yeast to this?
great vid, thanks!
Very nice 😍
If I let it sit longer, will that bring up its Alcohol content?
That with a fermented habanero would be awesome.
Would it be possible to increase the alcohol content during the fermentation stage?
Not during the fermentation stage. Traditionally most add a beer after the fermentation is done when serving for themselves.
You can add packaged yeast! Plus I try mine a couple days in and usually add more sugar… which turns into more alcohol! Third, letting it ferment longer increases alcohol too! Cheers 🍻
The hardest thing about making this is finding a decent pineapple
Use piloncillo or brown sugar for authentic Mexican tepache
That's What's Up👍🏾💙🍍
Good one , will try :)
The Castle... Featuring the ever present Senator 😉
Mine is Little viscous ... Is tht ok
You had me giggling so hard I scared my kids!!!
same lol!
aww XD
Same XD
Here's to gothy clove flashbacks!🍻🍻🍻
You missed the straw on purpose! Thanks for posting. One suggestion if you have yeasts from previous fermentations. Boil the rinds for more pinche flavor! Cheers!!!
All you needed was a burp at the end to complete the picture. Now serious question: do you know what the sugar content would be like in the finished drink? Does it all get eaten up in the manufacturing process?
Is it fizzy?
spoko temat i dobrze zrobiony :) spróbuję...
Dziękuję Ci!! :)
What happens if I follow this exact recipe with a added packet of wine yeast?
might taste diff!
thank you
Make the video on sugarcane beer!😄👍🍺
Why toss the bottom into the compost? Put it in the brew.
😍 if it tastes like the good, finely fermented pineapple taste, oh yes!!! O.O! How to grow your own plant!
Cloves are the worst part of tepache!! I never add them either
Pineapple beer!!!!!. Yeahhhhhh.
hummingbirds!!!!!!
You use piloncillo not regular sugar