I add extra spices to mine, plus more sugar and take the ABV up to about 20%. I also let mine go for 6 months to 1 year. Oh my gosh! So smooth, clear and tasty! And it's a creeper.
@@autumnj6246 about 6 months bottled. First time I did one that long, was because it was bottled and I forgot I had it. When I tasted it, i HAD TO keep doing it. I've 40 gallons of sorrel going right now, since January. Gonna add another 66lbs of sugar over the weekend, in an attempt to get the ABV up to in the teens
@@NewEnglnd-kk9zz kinda. More sugar means more food for the yeasts = more alcohol. But the 20% ABV claimed in the original comment is probably a bit overdone. Very very alcohol tolerant yeast strains may go up to 15% or so. But these natural yeasts and lactic acid bacteria in this ferment will probably not reacht that. And you get vinegar when you leave your fermented drink unbottled and in contact with the air. Edit: made the comment a bit nicer for original commenter
@@TheBruSho Well I guess that’s why everybody makes 1 gallon at a time I just brewed 5 gallons I was thinking I could have them around for a while guess not haha
Just watched the root beer episode and you wanted ideas for your ginger bug. Well combine these two. Use some ginger bug when making tepache...it is amazing!
Hey, so after those 1-2 weeks sitting at room temp in bottles, once it's all ready - what's the rough shelf-life? Can i keep it in the fridge then for another week or few, or will it go bad?
You are my favorite fermenting guru. I love your organized screenshots and laid-back speaking style. Made my 1st batch of Tapache today. Can't wait! Thank you!
I bottled mines early yesterday & today can already hear the bottles hissing… I opened one to try to burp it and it exploded fizz all over my kitchen- can’t imagine it could last 1-2 weeks on the counter if it’s got this much fizz after one day! With caution friends, esp if your house is warm. 2nd ferment inside a cooler or bag in case something bursts to save clean up!
I made it and then stabilized it and then added a can of pineapple concentrate and then let it sit and I cleared it with sparkeloid then I racked it to a 1 gallon keg and carbonated it and let it rest to get rid of the sulphur stank and it was like an IPA so did dry hop a little and it wash also great with a little dry hopping. Its around 6% or so abv and the family thinks its like a NEIPA if its cloudy.
I'm going to have to give this one a try. Thanks for sharing. I'll be making some wine next summer from crab apples which we have plenty of in our local parks.
@@TheBruSho , It might be worth doing a video about back sweetening fruit wines and ciders. I made some cider from organic juice last year and it turned out nice but extremely dry.
Hi there! Thanks for the awesome video! Did you burp the bottles everyday just to remove the air (because 1-2 weeks are many days and might happen an explosion) or not? Again thank you
Thank you so much for sharing.... so informative and cool. You give us confidence that we can make a very delicious drink while doing our part to help the environment.
Do you have a tutorial on how to bottle tepache without worrying that it will explode? Im planning to sell tepache during street markets every weekend but im worried that it might explode, i cant find any answers online other than burping the bottles
I’m wondering if a yeast nutrient addition would help this along? Also, I’m wondering how this would turn out if you did a 4 day natural ferment, then rack, then add sao4 yeast or ec118 to increase ABV and speed up bottle conditioning…
Hi. I'm a week into mine. Just happened to have the idea for a Pineapple Hard Cider. Never heard of Tepache?? I'm a home brewer so I added 4.5 lbs of cane sugar, 2 cloves, 1 can Pineapple chunks and 1/2 Cinnamon Stick to a 2 1/4 batch. 75% PJ / 25% AJ and a lalvin k1 v1116. That'll be giving me an 8.3 ABV. After I rack this I'll let it sit till July 4th😉🇱🇷🍺🥩👍
It depends on you and your situation. On the high end, it has as much alcohol as a low alcohol beer. If the kids don't way much, this may be more than you want to give them. It also depends on how much of it they drink. But until modern times, children would drink water with alcohol in it to make the water safe to drink. And sometimes they would also drink wine with or without water add. But in most states, this would have too much to let children have. I hope that helps
Yeah you can definitely go with less time and be fine. My sweet spot is 7 days but I have had success with less time if the ferment is super active. No explosions yet!
After 4 days fermentation, Mine tastes a bit bitter which I don't like. It started fermented and shows a lot of foam the second day. but not mold or anything. I was stiring and shaking it 3, 4 times a day! I think the alcohole leve is a bit hight too.
Hi, Great video. We made this about 6 months ago and I wonder what I did wrong as the flavour tasted a little rotten. Is this what you mean by funky? Or did I just get a bad bacteria in with the brew? Perhaps we should make it again?
Hey thanks! I would say try doing it again. It shouldn’t be rotten but a bit sour. Kind of like the funk of fermented veggies but with some sweetness from the pineapple. Feel free to send me some pics when you remake it
I heard from another video that after all ready and after closing the container, it should rest alway from the light in a dark place or covered with a "towel". Would that be right, too?
Hi great video! Can I check whether we need to wash the pineapples with a fruit washing liquid? As we are adding skins in raw. Also won’t there be any harmful bacteria if we don’t wash it?
Do you need to do something to keep the pineapple skins submerged beneath the surface of the water? I'm used to lacto ferments and you need to do that otherwise you get mold.
I followed your instructions to a T. And tasted it's little bit after about 4 days. That was the beginning of a complete elimination of everything in my digestive system! Warning for those who are sensitive, this is NOT foolproof.
Can I ask you something , you leave it for fermentation of 1-2 weeks , will the taste then be sour like vinegar !!?? So I shouldn’t drink it although I can after 3-4 days of the first fermentation stage.. because it’s not the complete process to this recipe !!??
I’ve always wanted to ferment aqueous beverages but have been hesitant because of making myself sick from bacteria growth. I make home milk kefir but would love to expand as I drink kombucha almost daily. Is this a safe drink or can it grow bacteria that can make you ill?
Using room temperature tea instead of plain water gives great structure to your tepache. Cardamom also aids both kombucha and tepache in carbonation. If you use a plastic bottle you will notice that aromatics like cardamom will carbonate insanely fast and almost too much.
That happens sometimes. Can mean there is a bacteria in there doing some weird things. But give it a few days to see if it changes back to normal. If not you may have to try again and try to be extra sure you are working with a clean and sanitized fermenter, good luck!
I wouldn't say indefinitely, it will keep fermenting and eventually over pressurize. But if you keep it in the fridge it should last a month at least my guess.
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](/img/tr.png)
Still have Questions? Check out this sequel video to help you make the BEST Tepache possible:
ruclips.net/video/7o7s05le4u8/видео.html
Does it really need to ferment at 20c? I live in the tropics so our average room temp is around 26-29c
@@barihsiung9534 warmer is fine it will just ferment a little faster
Any way to make it zero alcohol?
I add extra spices to mine, plus more sugar and take the ABV up to about 20%. I also let mine go for 6 months to 1 year. Oh my gosh! So smooth, clear and tasty! And it's a creeper.
Is the year just your primary ferment or including bottled?
@@autumnj6246 about 6 months bottled. First time I did one that long, was because it was bottled and I forgot I had it. When I tasted it, i HAD TO keep doing it. I've 40 gallons of sorrel going right now, since January. Gonna add another 66lbs of sugar over the weekend, in an attempt to get the ABV up to in the teens
@Andre Cooks so adding sugar kicks up the ABV count and not adding sugar will make vinegar? I'm new to this and I want to experiment.
@@NewEnglnd-kk9zz kinda. More sugar means more food for the yeasts = more alcohol. But the 20% ABV claimed in the original comment is probably a bit overdone. Very very alcohol tolerant yeast strains may go up to 15% or so. But these natural yeasts and lactic acid bacteria in this ferment will probably not reacht that.
And you get vinegar when you leave your fermented drink unbottled and in contact with the air.
Edit: made the comment a bit nicer for original commenter
@@AndreCooks you gotta post it I wanna see
THE MOST underrated channel on YT right now! Love everything about your videos!
Thank you so much for watching them and saying that, I really appreciate it!!
@@TheBruSho Well I guess that’s why everybody makes 1 gallon at a time I just brewed 5 gallons I was thinking I could have them around for a while guess not haha
@@auggie911 haha well if you have good experience storing it let me know!
I love making Tepache ! It also taste yummy if you omit the spices and add ginger root .
Oh that sounds fantastic!
I bottle condition these with priming sugar then a big foamy head appears while pouring on glass
I like how you get straight to the point. Keep it up💛
That delicious, fermented and refreshing drink is very very typical to prepare and drink it in my country, sí señor!! 😋 🇲🇽
Thanks for sharing this, I just finished my first batch of tepache. It tastes awesome!
My wife just bought some Piloncillo. I will have to have her get some more and make some of this. I like how it is zero waste.
Nice what else does she use Piloncillo for?
I would love to see a video on fermenting Mauby/Mavi/Mabi. It’s a great Caribbean drink.
Oh wow I haven’t heard of that, thank you for commenting I’ll do some research!
@@TheBruSho thank you, it’s much appreciated.
You can make this drink with Grapes grape skins also have that same bacteria yeast that's have on Ginger and pineapple Skins
Just watched the root beer episode and you wanted ideas for your ginger bug. Well combine these two. Use some ginger bug when making tepache...it is amazing!
Oooh I gotta try that. Thank you!
Hey, so after those 1-2 weeks sitting at room temp in bottles, once it's all ready - what's the rough shelf-life? Can i keep it in the fridge then for another week or few, or will it go bad?
You are my favorite fermenting guru. I love your organized screenshots and laid-back speaking style. Made my 1st batch of Tapache today. Can't wait! Thank you!
Really appreciate this comment!
I bottled mines early yesterday & today can already hear the bottles hissing… I opened one to try to burp it and it exploded fizz all over my kitchen- can’t imagine it could last 1-2 weeks on the counter if it’s got this much fizz after one day! With caution friends, esp if your house is warm. 2nd ferment inside a cooler or bag in case something bursts to save clean up!
Love how simply you explained this
Thank you! Glad you enjoyed the vid!
My Abuelito would do this, great memories 🤍🕊️
You made this so interesting and easy. Cool surf music in the background as well.
The sugar does not eat the yeast,,,,, but the other way around. The yeast eats the sugar. The yeast is a live organism that feeds from sugar.
@@adamk.7177 Stupid
I made it and then stabilized it and then added a can of pineapple concentrate and then let it sit and I cleared it with sparkeloid then I racked it to a 1 gallon keg and carbonated it and let it rest to get rid of the sulphur stank and it was like an IPA so did dry hop a little and it wash also great with a little dry hopping. Its around 6% or so abv and the family thinks its like a NEIPA if its cloudy.
Alright, I’ve seen a lot of Tepache stuff lately, I’m trying this right now! Nice videos 👍
Yeah give it a try, super easy and delicious mixed with a little beer!
ole! i'm thirsty!
Seriously! Mix this with a lager and you got a perfect drink for a day like today
I'm going to make this tomorrow. I scored 7 great pineapples dumpster diving at my local Aldi.. Yea!
Killer find! Have fun and let me know what you think
@@TheBruSho Deal!
Amo essa bebida! Aqui no Brasil fermenta bem rápido ,devido a temperatura ❤
Orale guero, great recipe and video. Not many people have heard of tepache or tejuino. Do a vid on that next
I'm going to have to give this one a try. Thanks for sharing. I'll be making some wine next summer from crab apples which we have plenty of in our local parks.
Thanks for watching! And that sounds amazing. I hope to make some cider from apples later this year!
@@TheBruSho , It might be worth doing a video about back sweetening fruit wines and ciders. I made some cider from organic juice last year and it turned out nice but extremely dry.
@@williammcduff6531 Noted! I will be sure to cover it some time! Thanks
Made my 1st batch & bottled today! So excited!!! Love your channel-THANKS!!! I’m re-using kambucha bottles, so do I need to burp them?
Hi there! Thanks for the awesome video! Did you burp the bottles everyday just to remove the air (because 1-2 weeks are many days and might happen an explosion) or not? Again thank you
I added ginger to mine < I used crushed pineapples in natural juice, also I make my own maple syrup so this is always my go to for sugar numm
I had a friend bring me maple syrup straight out of the tree before it's separated into grade a and b. Loved it and love grade b also
Thank you so much for sharing.... so informative and cool. You give us confidence that we can make a very delicious drink while doing our part to help the environment.
Ha well if you grow your own pineapple you will def help out the environment!
Tepache as fun to say as it is to drink. Thanks for the video, Trent.
Thanks, hope you make some!
I been watching some of your videos and dude I love how detail and easy to fallow.
Thank you, that was the goal of my channel, make brewing and fermenting easy for anyone to try!
Did you say 1-2 WEEKS for secondary fermentation? Or did you mean 1-2 days?
I am currently in the process of making my own! Thanks for the easy directions!!!
Awesome let me know how you like it!!
Did you finish?
Thanks for sharing 🥰
It was the eyebrow raise at the end that sold me 😅
Loving this!!!
Awesome!! 👍🍍
Just made a batch that had the best fermentation time yet. Wonder if I can keep some as a starter for the next batch
Oh interesting idea. You could try experimenting and let me know how it goes!!
I just made some
do you know how long it will last if bottled before it starts tasting bad
Thanks love the Chanel
I haven’t pushed the boundaries on it but ive kept it in the fridge for 2 weeks before and it was fine, albeit quite over carbonated and more funky
Love fermentations, love this channel
Thanks for watching!!
Do you have a tutorial on how to bottle tepache without worrying that it will explode? Im planning to sell tepache during street markets every weekend but im worried that it might explode, i cant find any answers online other than burping the bottles
Kindly make the video on wine from oranges. Basically the Oranges Wine. Hope youll consider
I imagine making a mash out of the pineapple and and throwing in a rum yeast would push this over the top.
Looks nice 😊
Do I have to “burp” the bottle everyday ? I’m scared it might have to much pressure mas will explode perhaps 🤔
Curious about the pineapple that will be used. Do you need to choose an organic one? Can I make this from any pineapple say from walmart?
Im giving this a go 💯💯 NZ here.
Love it bro 😎
Yummmm I love pineapple so much!
One of my fav fruits for sure!
I’m wondering if a yeast nutrient addition would help this along? Also, I’m wondering how this would turn out if you did a 4 day natural ferment, then rack, then add sao4 yeast or ec118 to increase ABV and speed up bottle conditioning…
It doesn’t need help
Bro nice channel and thanks for this video
Appreciate that a lot!
The core has all the bromelain, incredibly important for gut health
WOW!
Hi. I'm a week into mine. Just happened to have the idea for a Pineapple Hard Cider. Never heard of Tepache?? I'm a home brewer so I added 4.5 lbs of cane sugar, 2 cloves, 1 can Pineapple chunks and 1/2 Cinnamon Stick to a 2 1/4 batch. 75% PJ / 25% AJ and a lalvin k1 v1116. That'll be giving me an 8.3 ABV. After I rack this I'll let it sit till July 4th😉🇱🇷🍺🥩👍
Wow that sounds delicious! Keep me updated when you have your first glass!
I didn’t realize this was so easy
So after we get all the tepache juice can we reused the pineapple and put more water and sugar ? Or we just you is for compost?
Can you give this drink to children?
It depends on you and your situation.
On the high end, it has as much alcohol as a low alcohol beer.
If the kids don't way much, this may be more than you want to give them.
It also depends on how much of it they drink.
But until modern times, children would drink water with alcohol in it to make the water safe to drink. And sometimes they would also drink wine with or without water add.
But in most states, this would have too much to let children have.
I hope that helps
cool will try it
Let me know how it turns out!
Wow Great video ! I feel bad that I haven’t brewed tepache before, I’m giving it a try! Cheers 🍻
Yea you gotta and let me know how it turns out!
TheBruSho sure I will !
I add ginger and for winter add cranberries
I’ve failed at Tepache TWO times and really not sure if I’d ever want to try again…Kinda gun shy now!
Same here until I decided to cheat by putting a couple of spoonful of wheat seeds.
Still the alcohol content is low.
@@kimutaiboit8516 I FINALLY tried it his way and it was “successful” but I don’t love the taste of it so won’t make it very often if at all.
Thanks!
Thank you!
I just did this it’s fermenting right now I’ll let you know when it’s ready how it went it’s my first time brewing
Awesome fingers crossed!
1-2 *weeks* for the secondary ferment? That seems like a lot, coming from kombucha-land. No explosions?
Yeah you can definitely go with less time and be fine. My sweet spot is 7 days but I have had success with less time if the ferment is super active. No explosions yet!
After 4 days fermentation, Mine tastes a bit bitter which I don't like. It started fermented and shows a lot of foam the second day. but not mold or anything. I was stiring and shaking it 3, 4 times a day! I think the alcohole leve is a bit hight too.
Hi, Great video. We made this about 6 months ago and I wonder what I did wrong as the flavour tasted a little rotten. Is this what you mean by funky? Or did I just get a bad bacteria in with the brew? Perhaps we should make it again?
Hey thanks! I would say try doing it again. It shouldn’t be rotten but a bit sour. Kind of like the funk of fermented veggies but with some sweetness from the pineapple. Feel free to send me some pics when you remake it
So... can I do the same thing with any fruit, like apples etc? I´m getting really inspired :D Making this today, thank you for sharing!
Yeah you can! apple is a popular one I hear, I'm also working on a video where I add other fruit with the pineapple and it turned out fantastic!
I’m gonna give that a go 👍
Awesome!!
Can you get the same probiotics from this as from kombucha??????????????
Terimakasih resep nya suka sekali
I heard from another video that after all ready and after closing the container, it should rest alway from the light in a dark place or covered with a "towel". Would that be right, too?
I tried your steps and after the whole process, it was incredibly sweet and carbonated, but it burst like if I shaked it which I didn’t, any thoughts?
Hi great video! Can I check whether we need to wash the pineapples with a fruit washing liquid? As we are adding skins in raw. Also won’t there be any harmful bacteria if we don’t wash it?
Definitely wash and there will still be plenty of healthy bacteria left.
Do you need to do something to keep the pineapple skins submerged beneath the surface of the water? I'm used to lacto ferments and you need to do that otherwise you get mold.
Definitely wouldn’t hurt but I haven’t had any issues before
I followed your instructions to a T. And tasted it's little bit after about 4 days. That was the beginning of a complete elimination of everything in my digestive system! Warning for those who are sensitive, this is NOT foolproof.
Can I ask you something , you leave it for fermentation of 1-2 weeks , will the taste then be sour like vinegar !!?? So I shouldn’t drink it although I can after 3-4 days of the first fermentation stage.. because it’s not the complete process to this recipe !!??
I’ve always wanted to ferment aqueous beverages but have been hesitant because of making myself sick from bacteria growth. I make home milk kefir but would love to expand as I drink kombucha almost daily. Is this a safe drink or can it grow bacteria that can make you ill?
So is this drink for health? And what are the benefits?
Probiotics mainly, which support gut health and digestion
Great video! Can I use my stainless steel fermenter to make tapache?
Depends on the stainless steel, the acidic nature of it can break down some metals
Room temp 20 deg C is not feasible un Singapore. Can put in refrigerator?
Would using carbonation drops/tablets when bottling up the carb level? If so how many would you suggest if using the small dextrose ones.
I would say no, there is plenty of sugar left in the pineapple to power bottle carbonation. I’d be afraid adding more sugar could lead to bottle bombs
Can I make it with coconut sugar?
I like eating the pineapple core
You don't burp the bottles dyring that two week bittlung period before moving them to the fridge?
Using room temperature tea instead of plain water gives great structure to your tepache. Cardamom also aids both kombucha and tepache in carbonation. If you use a plastic bottle you will notice that aromatics like cardamom will carbonate insanely fast and almost too much.
Amazing idea!
Does it get thick?? I just drained the pineapple out of liquid an ITS SOOO THICK
@@ablack-bq1rm it shouldn’t be thick, check the sequel video pinned in comments where I talk about thick syrupy results.
Great idea - what kind of tea might you recommend?
if i don't have cinnamon sticks, could I add some powdered cinnamon instead? Or better nothing?
Yeah that can totally work as a sub
@@TheBruSho awesome, thanks!
Is there anyway to make it zero alcohol?
Are you supposed to burp them everyday while they're sitting on the counter?
I miss mexico
Naic video ❤❤❤❤
I love this guy! 🥲This is my next project! I’m soo excited!
"Did you know you can cut the top of the pineapple to grow a new pineapple?" 😳
Hi there. I've made the Tepache, and it's ready to be bottled. Just wondering if the bottles have to be sterilised? There was no mention in the video.
No but it wouldn’t hurt. I sanitized mine with star San but some heat sterilization before filling would work!
Thank you for this!
Just a question, i try your recipe but during the bottle fermentation the Tepache became ... very, very slushy.
Did you know why?
That happens sometimes. Can mean there is a bacteria in there doing some weird things. But give it a few days to see if it changes back to normal. If not you may have to try again and try to be extra sure you are working with a clean and sanitized fermenter, good luck!
@@TheBruSho thank you so much :)
Is it possible to make this with an ABV less than .5%?
Ginger would be good in it too.
In the fermentation white layer made up on my tepache😮 is it safe ?.
Would increasing the amount of poncillo increase the alcohol content since there is more sugar for the yeast ?
Slightly but not a ton. If your looking to get alcohol content you would want to add sugar and a brewers yeast
Would it be ok to put Turmeric extract in?
How long can you store it in the swing top bottles. Indefinitely?
I wouldn't say indefinitely, it will keep fermenting and eventually over pressurize. But if you keep it in the fridge it should last a month at least my guess.
Does anyone use jaggery for the sugar?