I'm from India, where the temperature ranges from 30 to 35 degrees Celsius. After fermenting for 3.5 days in this warmth, I noticed a flavour similar to apple cider vinegar. It seems that in warmer temperatures, fermentation needs to be done for less time. Next time, will try for 2 days and compare.
Tepache it’s by a very popular drink here in Mexico since the Aztec empire, the technical and ingredients haven’t changed despite the time and it’s very refreshing, even on winter is still a good choice. There are many receipts as the people who make it, some add orange juice too, and many other use strictly only the pineapple skin, piloncillo (spiced brown cane sugar) and water. It’s always interesting try this in a different place. Because its the result of a fermentation process, acquires a stronger flavor when it rest more time and it turns in to an alcoholic beverage I think you would try to make the Chilean equivalent to this, called “mote con huesillos” made out peach juice with steamed wheat oats, it’s absolute delicious and so refreshing too, and of course I want to see your recipe of ginger beer.
😂 I have a metal straw, I just thought the wooden straw was more fitting for the drink. Alas, I should've used a metal straw! And thank you for the kind words, it means a lot!
If you leave it bottled at room temp for 2-3 more days after you strained everything and remember to burp your bottles each day, it can develope its own carbonation from fermentation and have a wonderful ciders-beer quality to it that makes for fantastic Tepache style Dark and stormy’s when you add rum and a Ginger syrup!
This was made with used coffee grounds from the same morning, but this was filmed in the evening so they had dried out a fair amount. Both should work well though so choose whichever you’d prefer!
Well I'm allergic to cinnamon, and cross allergic to Pineapple... Would be interested in hearing alternative ingredients that could work for this recipe, for example cardamon and mango.
The original recipe contains only the pineapple skin, water and a spiced brown sugar cane called piloncillo, mango couldn’t work because it need something that can develop a slow alcoholic fermentation process in several days (like grapes on the wine make process), and the ma go due it’s high sugar content develop a strong flavor in just a day. The most convenient thing for this ingredient would be make it on the blender at the moment
I have tried exactly the same way and I did coffee filter and bottle it and kept in the chiller for another 3 days but it tasted like coffee vinegar wired taste not delicious at all
I think this would have over-fermented. I recommend tasting daily until you are happy with the level of ferment then either straining to avoid over-fermentation! You can then keep it in the fridge to almost stop the fermentation (or at least slow it down greatly). Sorry to hear it didn’t turn out perfectly the first time, I did exactly the same thing when I was developing the recipe but daily monitoring should give you better results next time!
I leave mine at room temp initially as refrigeration will massively slow down the fermentation process. Once it reaches a point I am happy with, I strain the mix and refrigerate, drinking within a day or two.
Hey Tate. This recipe has a subtle effervescence but you can add a secondary fermentation in bottle which increases the sparkliness of the drink. I really like both!
@@DANFELLOWScoffeecocktails Thanks! Also, how do you prevent unwanted bacteria growth in teacher? I made a batch last month and it smelled so revolting after 2 days I didn’t even try it. I left it at room temperature with a clean tea towel on top inside of a glass container. Maybe I didn’t stir enough?
@@TateVanPatten Was everything completely submerged? If it were a very ripe pineapple and then it wasn’t completely submerged, it could be that the fruit sitting out of the liquid could be causing the problem. I haven’t personally experienced that so it’s hard to pinpoint exactly but that is the only thing that springs to mind. Drop me a message on Patreon next time and we can have a quick look to make sure it all goes to plan!
@@TateVanPattenI know this is from 7 months ago, but in case you wanted to try again, here are some tips: 1. Pick the right pineapple! Aside from finding a perfectly ripe pineapple, an organic pineapple will give you the best results, since it won’t be sprayed with pesticide that kill the natural yeasts. Also, check the bottom of the fruit for mold growth. Avoid any pineapple that has pink patches around the bottom. This pink stuff is mold, and it will destroy your tepache. 2. Clean your pineapple with soap and water- while you want the natural yeasts that are present on the rinds of pineapples, you don’t want any other bacteria to be in the mix. Pineapples are touched by A LOT of hands and travel through many different environments during shipping and storing. You don’t want all that in your brew. Soap and water will kill most of that and keep much of the yeasts. 3. Sterilizing your fermentation vessel- wash your vessel and rinse inside with boiling water. 4. Don’t expose your ferment to oxygen- while the bowl-and-towel method may work, your results will be left to chance. Invest in a carboy with an airlock. A carboy is just a one-gallon glass jar with a screw on lid that has an opening with a gasket that you insert a liquid-filled airlock into. The airlock prevents oxygen from getting in, but allows CO2 to bubble out. These can be purchased on Amazon, two for $25 (USD). Hope this helps!
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](/img/1.gif)
I'm from India, where the temperature ranges from 30 to 35 degrees Celsius. After fermenting for 3.5 days in this warmth, I noticed a flavour similar to apple cider vinegar. It seems that in warmer temperatures, fermentation needs to be done for less time. Next time, will try for 2 days and compare.
Tepache it’s by a very popular drink here in Mexico since the Aztec empire, the technical and ingredients haven’t changed despite the time and it’s very refreshing, even on winter is still a good choice. There are many receipts as the people who make it, some add orange juice too, and many other use strictly only the pineapple skin, piloncillo (spiced brown cane sugar) and water. It’s always interesting try this in a different place. Because its the result of a fermentation process, acquires a stronger flavor when it rest more time and it turns in to an alcoholic beverage
I think you would try to make the Chilean equivalent to this, called “mote con huesillos” made out peach juice with steamed wheat oats, it’s absolute delicious and so refreshing too, and of course I want to see your recipe of ginger beer.
Thank you for this insight, really interesting. I’ll have to do some more experiments!
Obsessed with this. On my way to the shop for a pineapple right now.
Awesome, let me know how it goes! 🙌
Been adding this to my espresso tonics and it is truly spectacular, highly recommend
So glad to hear it!
Get a metal straw. Loving your channel. We constantly have fresh coffee grounds and pineapple skins. Thank you!
😂 I have a metal straw, I just thought the wooden straw was more fitting for the drink. Alas, I should've used a metal straw! And thank you for the kind words, it means a lot!
Love this mate! Can't wait to try making it.
Awesome to hear, I hope you enjoy it!
That is still very green and it doesn't grow on a tree but it will rippen after being picked.
If you leave it bottled at room temp for 2-3 more days after you strained everything and remember to burp your bottles each day, it can develope its own carbonation from fermentation and have a wonderful ciders-beer quality to it that makes for fantastic Tepache style Dark and stormy’s when you add rum and a Ginger syrup!
I subsequently have tried this and had amazing results too! The Dark and Stormy riff sounds immense!
this is the future of coffee
I hope so, it is such a delicious recipe, hopefully lots of people try it!
What if we infused with nitro, i will try it and we can call it nitro coffee tepache. 😁🙌
'We need a ripe pineapple'
> Shows a green-ass pineapple.
This looks like fresh coffee grinds, and not used coffee grinds, am i correct?
This was made with used coffee grounds from the same morning, but this was filmed in the evening so they had dried out a fair amount. Both should work well though so choose whichever you’d prefer!
Well I'm allergic to cinnamon, and cross allergic to Pineapple... Would be interested in hearing alternative ingredients that could work for this recipe, for example cardamon and mango.
The original recipe contains only the pineapple skin, water and a spiced brown sugar cane called piloncillo, mango couldn’t work because it need something that can develop a slow alcoholic fermentation process in several days (like grapes on the wine make process), and the ma go due it’s high sugar content develop a strong flavor in just a day. The most convenient thing for this ingredient would be make it on the blender at the moment
I will have to do more testing, but hopefully we can find something that works in the future!
Does this contain caffeine or does it disappear in the fermentation process?
Spent coffee grounds retain a very small amount of caffeine.
I have tried exactly the same way and I did coffee filter and bottle it and kept in the chiller for another 3 days but it tasted like coffee vinegar wired taste not delicious at all
I think this would have over-fermented. I recommend tasting daily until you are happy with the level of ferment then either straining to avoid over-fermentation! You can then keep it in the fridge to almost stop the fermentation (or at least slow it down greatly). Sorry to hear it didn’t turn out perfectly the first time, I did exactly the same thing when I was developing the recipe but daily monitoring should give you better results next time!
Are you suppose to refrigerate it for 3 days?
I leave mine at room temp initially as refrigeration will massively slow down the fermentation process. Once it reaches a point I am happy with, I strain the mix and refrigerate, drinking within a day or two.
@@DANFELLOWScoffeecocktails thanks Dan.
Does the fermentation result in carbonation?
Hey Tate. This recipe has a subtle effervescence but you can add a secondary fermentation in bottle which increases the sparkliness of the drink. I really like both!
@@DANFELLOWScoffeecocktails Thanks! Also, how do you prevent unwanted bacteria growth in teacher? I made a batch last month and it smelled so revolting after 2 days I didn’t even try it. I left it at room temperature with a clean tea towel on top inside of a glass container. Maybe I didn’t stir enough?
@@TateVanPatten Was everything completely submerged? If it were a very ripe pineapple and then it wasn’t completely submerged, it could be that the fruit sitting out of the liquid could be causing the problem. I haven’t personally experienced that so it’s hard to pinpoint exactly but that is the only thing that springs to mind. Drop me a message on Patreon next time and we can have a quick look to make sure it all goes to plan!
@@TateVanPattenI know this is from 7 months ago, but in case you wanted to try again, here are some tips:
1. Pick the right pineapple! Aside from finding a perfectly ripe pineapple, an organic pineapple will give you the best results, since it won’t be sprayed with pesticide that kill the natural yeasts. Also, check the bottom of the fruit for mold growth. Avoid any pineapple that has pink patches around the bottom. This pink stuff is mold, and it will destroy your tepache.
2. Clean your pineapple with soap and water- while you want the natural yeasts that are present on the rinds of pineapples, you don’t want any other bacteria to be in the mix. Pineapples are touched by A LOT of hands and travel through many different environments during shipping and storing. You don’t want all that in your brew. Soap and water will kill most of that and keep much of the yeasts.
3. Sterilizing your fermentation vessel- wash your vessel and rinse inside with boiling water.
4. Don’t expose your ferment to oxygen- while the bowl-and-towel method may work, your results will be left to chance. Invest in a carboy with an airlock. A carboy is just a one-gallon glass jar with a screw on lid that has an opening with a gasket that you insert a liquid-filled airlock into. The airlock prevents oxygen from getting in, but allows CO2 to bubble out. These can be purchased on Amazon, two for $25 (USD).
Hope this helps!
@@eyespy3001 thank you!
i get almost 3 liters from the same recipe and this is not an easy method ........
“…because it’s not on the tree anymore”
U think pineapples grow on trees? 😂
*plant. Turns out I didn't really know how pineapples grow (blushing!)
Sounds like coffee kombucha but also sounds equally disgusting 🤮