We hope you love this delicious tepache!! Just like all fermented drinks, this does have some alcohol as it's a natural biproduct of the fermentation process. Want more fermented drinks? Check it out playlist: ruclips.net/p/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg
Hello! In order to get the same results in this recipe, the tepache would really need the bacteria and yeast found on the skin of the pineapple. We believe frozen pineapple peel should work just fine because it should keep the bacteria and yeast in tact once it thaws. However, dehydrating even the pineapple peel could potentially heat it up too high and kill the bacteria and yeast that is needed. Here's another option for you though. You could use a ginger bug starter culture along with your dehydrated pineapple!! Here's how to make a ginger bug: ruclips.net/video/wtb1BvRUWmI/видео.html
Today I made a third ferment of the same parts .Second ferment is always great ,today I decided to ferment the same shells and core for the third time.! Just added new vanilla stick and clove to each jar and of course water and sugar.Inspired by You I am making organic turmeric and ginger bug.Also a ginger bug.both looking very promising.
I am from Colima Mexico, and the way I do it, is I yes use the pineapple peel, regular sugar, water, and for half gallon of liquid use 1/8 of spoon of wine yeast, this way you going to have tepache in 8 hours, and to me the flavor is the same,. I been drinking this since I have memory, now I am 62 years younger
I was tempted to do a little of my champagne yeast, which makes quick and excellent gingerbeer, went with natural ferment for first round, but will definitely try that on the next batch.
As a Qualified Alcoholic this is one alcoholic drink that doesn't set me off it settles my gut not all fermenting is about alcohol strangely I'm getting into fermentation to stop my alcoholic ways 😂
Nice! My friend did that and I thought it was a genius idea! He has definitely cut back on alcohol (4 years now!) and is always fully stocked on kombuchas. I made him Tepache years ago and he liked it, however kombuchas have less sugar and are a better choice for regular consumption (for less sugar consumption)… either way, enjoy your fermented drinks! 🍺 🍍 🎉
Gracias. I’m Mexican and I made tepache recently. I used the bottom of the pineapple also. I washed with a scrub. I use a cone of piloncillo and add brown sugar also, and added, the cloves and black peppercorns. I did not use any heat for the process, just I grated the piloncillo. In my country the vendors sale the drink in summer.
I've been making tepache a several times before I found your video. But this is the first time that I know I could reused the pineapple skin for the second batch. It's definitely a life changing ☺️
Yes!! Actually, we sometimes make another 4-5 batches using the same pineapple skins and scraps! It gets a little lighter in flavor each time, but still works well. 😄🥰
I love tepache! Takes me back to summer days when I was a kid...mom always made it. The tough part was waiting a few days for it to be ready and it was always gone in no time
Thanks so much for taking the time to write us a comment! We are all about keeping the culture alive - both the culture in our ferments and the traditions in our wonderful communities worldwide. 💓
Before the second fermentation I blend everything and then strain the mixture . This actually gets maximum pineapple juice into the drink.Your presentations are brilliant !
Started 2 days ago using the most beautiful golden pineapples from my garden. Fermenting beautifully, and had to do a little taste test today. WOWZA... That there is some awesomeness!!! (2nd taste test with a little spiced rum...spectacular!!!) I love where its at, and going to bottle in the morning...early in 3rd day.😊
You guys are great! Thank you so much for interacting with your followers. As a treat to you, I'll give you a new flavor mix! THAT TASTES LIKE COCA COLA!!! FOR REAL! Recently I found a Vietnamese 100% Noni juice at the local supermarket. The brand is Vinut. Just add the gingerbugs and man... nothing else ever tasted and sparkled so much like coca cola!! It's almost crazy. As per my first message to you, that batch still doest bubble. Started a new one 4 days ago with organic ginger, and it's like a champagne, so I'll keep it going from this new one. Cheers!
Oh my goodness, you are awesome!! Thank you so much for sharing! We will put this on the list to try, for sure. We love all the comments we receive and do our best to get to all of them! 😄
Funny, when you mentioned watermelon pickles I had a brief flashback to my childhood. One of my many uncles who was a farmer like my father, he loved fresh watermelon. Every summer when they ripened he would invite the whole family over for a cook out and a horse tank full of ice cold beer and watermelon. He would then sort through the rinds and make sweet watermelon pickles that were amazing tasting. I hit 60 cycles this year and am happy you two are continuing the old ways, bless you. P.S. Love your energy !
Thank you so much for the memory Byron! What a great way to grow up having fresh watermelon in the summertime. Sweet watermelon pickles would be delicious! 😋 We're so happy you liked our video. Happy fermenting!
I successfully made this and it was so easy. I added red jalapeno to mine which I think cut down on the overall sweetness. I think this is a fantastic beginner project because it's so easy to get a lot of carbonation due to high sugar fruit content. Great tip using the soda tester bottle. It will be my new normal with testing my kombuchas, too. Thanks and love your channel! 🍍
Adding... My late mother in law always told me that's how you grow a pineapple... I believed her- but she'd always put it in a glass on her window sill.. and it would always go to rot and stink and bring fruit flies!! We live in Arkansas anyway, so it probably never would have successfully grown a pineapple anyway! She would have loved yall's channel too. She definitely would have enjoyed the fermentation journey I have begun because of your videos. So inspiring.
Aww, thank you so much for sharing! You've brought smiles to our faces!! We hope you love this tepache! ❤️ We're growing roots on another pineapple top right now as we speak! 😄
Oh wow! What a great idea! We've heard of people doing that with apple cider where they skim off the ice which ends up making it stronger but that's an interesting idea! Thanks for the comment Kelly!
Ok....it worked!!!! Followed your recipe and method exactly . The end result was NOT what I was expecting at all....I was thinking of something more fruity....BUT, what it reminds me of is, back in the day when I lived in UK, our Old English Cider.!!! Basically I feel like I am drinking cider, and I am certainly not unhappy about that!
Oh that's so awesome! I love cider, which probably explains why I love Tepache so much too! You're right, it's different than you'd expect since you're starting out with straight pineapple, and yet it's more beer-like. I'm so glad you enjoy it!
Wow this is the way I make pineapple vinegar for weight loss. Minus the cloves and cinnamon. I'm gonna make tepache tonight. I have fermented pineapple in sugar in my fridge as we speak to make pineapple drink. Just add water to my mix. Thank you again.
That's so awesome Katlyn!! We keep going back to tepache again and again and love it! Depending on your pineapple it can end up being very sweet or sour so try different sources for your pineapples! Enjoy! 🍍
i just discovered your channel and i love it!, i am also a fermentation enthusiast on my own path of discovery, this content was right up my alley! salud!
You are too cute. 😊 Your videos are always well explained and cover everything relevant to fermentation. Thank you for putting effort in teaching us the right way. I’ve seen other videos and they omit very important points , like using non chlorinated water and for some one watching those videos for the first time, they will be frustrated if the ferment doesn’t work because the chlorine kill the good bacteria. Gracias!!!
Thank you SO MUCH for the love Olga! ❤️❤️❤️ We really appreciate it! We love sharing some of the tasty recipes and the world of fermentation. We're so happy you found us! 😊
Omg Im so glad I found you guys! I just made kombucha and tepache follows your videos. Second days today and it smells so good in the house already! I actually trying two different jars for tepache, 1 with the pineapple fruit, the other with just the peel and core. They all tastes so good after just 2 days. Thank you so much for your efforts to make all the wonderful videos. Just wanna let you know your videos are the BEST!
Thank you guys! My Abuelito used to make Tepache, he would give us kids a little cup, he would say it was good for the tummy, and thanks for suggesting the towel over the bottle in case it explodes, now I won’t be as scared 😄🤗
That's so cool! ❤️ Oh, and one more tip - the coolness of the refrigerator slows down the bubbles quite a bit, so you can try refrigerating the bottles for an hour or so prior to opening them. That should help!
Good morning guys! I'm just finishing my second batch of Mexican Tepache! Yummy! Wonderful simple recipe and we absolutely love it! The second fermentation on the same pineapple skin is a must! Actually think it's better than the original! Like yours mine fermented much fast the second time around! Thanks again for another awesome video!
Fantastic! We agree it's wonderful the second time around. When we have a really ripe and sweet pineapple, like the ones we've grown ourselves, we've even had great success for up to 4 batches!
Awesome! Actually, when we have a really sweet and delicious pineapple (like the ones we grow at home), we've been known to get 4 good batches of tepache out of one pineapple. We even did the 5th batch, but it tasted more like flat wine. Not bad though!
Can't wait to try this version. I've been making a lot of other ferments (sauerkraut, carrots, kimchi, hot sauces [lots of hot sauces!]) very successfully and the tepache I tried from another source completely failed for me. I just stumbled across your channel and really enjoyed this video. I'll get a batch started today. Thanks!
Greetings from Mexico City!!! Loved your video. I remember growing up and drinking delicious tepache at my grandmother’s house, this was a looong time ago (I’m 50 now). What I recall from her recipe is that she crushed the pineapple peels to enhance flavor (I don’t remember if she also 17:25 added the cores), AND she did use PILONCILLO as a sweetener, which gave the final beverage a nice earthy caramel touch. So, I do encourage you guys to add the piloncillo as an alternative to the sugar/molasses blend. BTW there is also a corn based fermented beverage in Mexico called TEJUINO
Hello our fermenting friend! Thank you so much for sharing your wonderful memory! So touching 💗 We have started to use piloncillo in some of our ferments. You captured it perfectly, an "earthy caramel touch". We'll have to try the Tejuino! 😄
I'm going to try this.I actually grew up in a small town in Southwestern Puerto Rico famous for its very large and sweet pineapple. as a kid I used to make pineapple vinegar as a base for a type of local hot sauce called "pique".
That's wonderful! Fresh pineapples are the best. We actually just got one from our garden this week and started a new batch of tepache. 💓 Hope you enjoy this recipe!
Thank you for your great videos. I appreciate you taking things down to the microscopic details. I have tried making a ginger bug three times and have failed. I make the tepache every week or so, so I tried making a soda by using the pineapple solids for a second batch. Instead of all water on the second batch, I added hibiscus tea I steeped overnight the night before I needed it. It works great for carbonating soda. I'm sure this is not the correct way to use it, but I wanted to let you know it works! :)
Oh wow Rory! That sounds like a great idea to use tea. I bet that adds a bit of flavor and even a little caffeine boost if you used caffeinated tea. For your ginger bug, try a different source for your ginger to make sure it wasn't irradiated to kill everything. It sounds like you're getting some tasty ferments though! Thanks for sharing! 😊
@@FermentationAdventure I have been sharing some of your videos on fb group pages when anyone asks how to ferment something and you have a video showing how to do it!! Hope all is well and have a fantastic weekend!!
Whoah! Now that sounds like a great addition to tepache! It's already tangy and sweet but adding jalapeno? We'll have to try that. Thanks for the suggestion!
Bottled this today. Has an interesting flavor after the primary fermentation. My wife said it was "different". I think it'll taste much better with that extra fizz.
@@FermentationAdventure I wish you could taste it. It's absolutely NOT disgusting. Different really is the only way to describe it. I have been drinking what seems to be gallons of ginger ale the past few months though Maybe I'm just accustomed to that flavor profile. I'll give it another taste in a few days, grab a couple beers and try it both ways. 😁
Tepache is a literal bomb, I burped it a few times and I’m glad I did that or else the glass would explode it’s insane how 3 ingredients can be so bubbly, tepache is no joke and super dangerous
Yes, tepache is typically really active because of the sugars in the pineapple. Any ferments with fresh fruit will tend to be much more active. On these, it's helpful to let it ferment a little longer until the point that the bubbles settle down a bit before any secondary fermentation (bottling). And it's always recommended to burp the bottles every month once they're stored in the refrigerator. Hope that helps! 😄
Spicy is delicious! At the refresquerias, they sell it with salt(sea salt preferably), chili (de arbol medio molido or miguelito brand) and lemon. 🤤 They also sell this at the taquerias. So good.
Awesome! We have several pineapples growing right now but don't have any tepache left. 😢 We need to make some batches soon for summer! Thanks so much for the love Jill! ❤️
Hey, thanks so much for these videos. You guys are very good teachers. I don’t like sweet beverages at all so you know if the sugar can be decreased a little?
Hello! Yes it can certainly be decreased. You could let it ferment longer, which would have less sugar remaining. You could also decrease the amount of sugar in this recipe and see how your ferment does. It should still ferment with much less sugar. Hope that helps!
@@FermentationAdventure tomorrow I am definitely going for pineapples 🍍 hunting adventure 😀 My Ginger ale is getting fermented and I think it should be ready for bottles. I want alcohol free ginger ale 😜
I’m 50 years old and I remember when I was about 8 my mom used to make this drink but fermented without the sugar she would ferment only like for two days and would add the sugar after to taste. By the way this it’s very typical drink in the Dominican Republic but only with water. mom also made it with a fruit called Jagua not sure what it’s called in other countries. It was so delicious
Thanks guys! It works its bubbly fizzy and sweet it pops up and burst out ... my wife and my kids love it! Is it good to stay longer without refregerating it?
Congrats on making your tepache! It really needs to be refrigerated. If you leave it out of the fridge, it will continue to ferment quickly, which would change the taste and would also become more alcoholic. Keeping it the fridge after a short time of fermentation will slow the fermentation process way down so it will stay sweeter longer. Enjoy!
You definitely could but you don't want to cap it since mason jars aren't built for pressure! The second fermentation is really just for carbonating so feel free to skip that and just leave it in the jar instead to ferment longer if you like.
Thank you , this sounds delicious and only 2 days? I have a jar of pineapple and lemon fermenting for a week now and I am thinking of letting it go to 2 weeks. Have you made enzyme drinks before and shall I "harvest" it already?
Thanks for your question Lioness! That sounds like it's going to be good! Since you said your tepache might have a lot of lemon, that could possibly slow it down so you might want to let it go longer. Feel free to taste it along the way though to see what flavor you like! Enjoy! 🍍
It's so good! Every time we have a good tasting pineapple, we have to make tepache! It actually doesn't waste anything and has so much good flavor. Enjoy! 🍍
@@FermentationAdventure thanks for the reply ... I was wondering if you could do the cloth method where you put a cloth over the fermenting jar. In a video. Or how many layers of cloth need to be used ?
Is it necessary to keep the pineapple under the water like in the brine type of ferments ? my pineapple is floating and some are sticking out into the air. Im not using a fermentation lid , Im using a coffee filter with a elastic band to keep it on.
Thanks for the questions! Yes, it's important to keep the pineapple under the brine the best you can, otherwise it's very likely mold will start to grow on the exposed pieces. We like to use a small jelly jar (filled with water and with a cap) that sits on the top to help hold everything down below the brine.
Hi, i love your channel and the contribution you keep making - i am working on fermented drinks and Pineapple Tapache was my 1st trial i went ahead with. But don't know if things went right / wrong - the tapache was configured with the peel and additional fruit pieces added to it to maintain the extra sweetness - with less then half of a gallon - (1.5 ltrs approx) and to keep it less sweet i thought of using little more then half cup of sugar - In within 2 days of time - it got in good set of bubbles - i just gave it a stir and tried out the taste - to be frank i don't know what to expect in like and how it tastes when fermented - Following were the properties of the drink i tasted - It was sour - a bit like vinegar - with no sweetness around. Don't know if thats over fermented or what - Don't know how it actually tastes like - what to expect - if you can help me with such questions - it will be awesome!
Thanks for the question! That's one you might have to judge the taste for yourself. We've had some batches that have just a slight vinegar taste but have such a great pineapple flavor since we grew the pineapple ourselves. Other times we've gotten some store-bought pineapples that tasted terrible! Either from the chemicals that were on it or because it was old and possible starting to go bad. If it tastes and smells good to you that should be the main thing. We always throw it out though if we see any mold! Happy fermenting! 🍍
There is another type of pure brown unrefined sugar and it is from India and is called Jaggery and added bonus is it contains zinc and Selenium and anti oxidants ...
Got a slight redness on top of the foam in mine. I kept a cheese cloth over it and it took almost 2 weeks to get the foam. I’m one. A old town and the heater is typically sale to70 degrees in my house. I didn’t rinse the cinnamon like some people suggest. I was told it could be from that. It smells sweet, no moldy smells at all. Would you suggest I toss it and start over?
Hi! If it looks fuzzy or slimy on top, this would not be a good sign (as it could indicate mold), but wondering if the redness on the top of the foam could just be the coloring from the cinnamon or other spices? You could try skimming the layer off the of top to get a better look at what's in that colored layer on top, and also to give it the smell test. Sounds like it was smelling good, though, which is great!
@@sangitabansal We'd love to see the picture of your Tepache! You can post it on our Tepache Facebook post: facebook.com/fermentationadventure/posts/3133161550056541
Thanks for the question Malkia! Yes, you can definitely use a ginger bug to help speed along the process. It will be delicious, but not exactly the same as this tepache recipe because you would have introduced a different culture (ginger bug vs. what the straight tepache is trying to create). In order to get similar results, we'd recommend making your first batch of tepache with the original recipe in this video, and then using that finished tepache as your starter culture for future batches. Have fun!
Tepache is usually pretty active due to the sweetness of the pineapple. We highly recommend using the plastic tester bottle so you can keep a close eye on how quickly the pressure is building. On the safe side, it's probably wise to burb the bottles daily in secondary fermentation. Although we usually only let it go a couple of days in 2nd fermentation. Happy fermenting!
Good observation Justine! We've heard others do this. Most likely the raisin floats when the soda starts bubbling so it pushes it up. We'll have to try it sometime. 🙂
I made it but it did not have so much carbonation like yours did. I made it and kept in mason jars with a regular lid. It did taste amazing. On my 2nd bath now and it’s been 4 days and I see even less fizz at the top. Could it be I didn’t put enough sugar? I’m using 2 quart jars and added 1/8 cup, if a small home grown pineapple
Hi! If you're talking about the second batch using the same pineapple skins as your first batch, we've also found subsequent batches to be slightly less active. However it may not have been enough sugar as well. Our typical recipe, no matter what batch we're on, is 1 cup of sugar for a half gallon (which is equal to 2 quarts). You could definitely use less sugar than our recipe, but 1/8 cup could be too little to really help the bacteria kick start the fermentation process again. I'm sure it will taste delicious though with your homegrown pineapple! Hope that helps!
Great question! The tester bottle is always questionable because the fermentation process can possibly start to break down plastics. That's why we only use plastic for the one tester bottle and we usually use a new plastic bottle. It's a personal choice whether to use plastic at all or if you want to drink out of it. For us, we tend to drink it first or transfer it to a glass flip-top bottle so that it doesn't sit in the plastic any longer than it needs to.
🤩🤩🤩 Homegrown pineapple tepache is one of the best drinks we've ever made. It's so delicious! One tip is that after we make one batch, we put the rinds and pieces back in the jar and make bonus batches! We've done it up to five times but it gets pretty weak after the first three. Enjoy! 🍍
Hey guys! I made Tepache a couple days ago and checked to see what it was doing this afternoon and there is mold on the top of the pineapple pieces that were sticking up above the water line ☹️😔 I don’t get it. Every video I’ve watched on fermenting Tepache none of them say you have to submerge the fruit. Oh well, I had to throw it out. I’ll try again soon. Trial and error I guess. On a brighter note your instructions and advice helped me to grow a thicker healthier Scoby for Kombucha and I have the batch brewing right now. Should be ready in a few more days! Thanks a bunch guys, you’re awesome!! ❤️
That's awesome that your kombucha is doing well! Yeah we've actually had some batches of tepache get mold on top. We started putting a fermentation weight on top of it along with a fermentation lid to make sure it's less likely. Good observation! Always great to hear from you LeAnn!! 🍍
Thanks so much for your question! Yes you got it! We just leave it on the counter the same way. If you move it to the fridge it will still ferment though but much slower so watch out for the pressure. 🍺
It could be bottled straight if you like but we like to stretch it a little farther with many more batches to make it last longer depending on how tasty the pineapple is. Thanks for the question! 🍍
This recipe looks great. I normally only make all grain beer but this looks like a nice side project. What do think it would be like with agave syrup instead of sugar?
So I pulled the trigger and Made a Special Tepache today, I used Dried Sugar Cane Juice, Coconut Water, and of course Pineapple skins. Cant wait to see how Pina Colada Tepache tastes. I opted not to use any spices this time around since I am using coconut water, I didnt want to risk any clashes!
@@FermentationAdventure Sadly, No, not great. It was Drinkable, BUT, Due to the coconut water i got which was more like a very thin coconut cream, i got a slightly "soapy" off flavor.
Mexican Cinnamon (Canela)is different, crumbles into their coffee pot they make. This is similar to the recipe for pineapple vinegar in wild fermentation by sandor Katz, which is used in Mexico for cooking.
Thanks for the question! I'd add as much as you like the taste of it since it can get a little spicy so start small and keep adding until you like the flavor. We hope that helps!
Hey hey hey! Hello! Have you added the ginger bug to this? I will try with this batch. Also (and this is more for ginger bug drinks) is it ok to burp it daily or is it recommended to let some pressure build up? Muchas Gracias!
Hello! We'd love to hear how it went for you! Adding some ginger bug starter culture to tepache probably wouldn't affect the tepache much. The different bacterias and yeast would be competing though, between those on the pineapple and those in the ginger bug, so it could be interesting to see which one "wins". For the ginger bug drinks, we'd recommend starting by burping after the first day (12-24 hours) depending on how your tester bottle feels, so that you can get a feel for how quickly the pressure is building. As long as you are using pressure safe bottles, you should be able to then let it build a little pressure, just not too much. Again, make use of that tester bottle!
First time here -orig came for the kombucha, but tepache is way more my speed - easy! Think I'm going to try it with a bunch of ginger, and maybe a bit of cinnamon and jalapeno to give it a kick. BTW, you guys are so fun! I subscribed & can't wait to see all your videos.
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
We hope you love this delicious tepache!! Just like all fermented drinks, this does have some alcohol as it's a natural biproduct of the fermentation process. Want more fermented drinks? Check it out playlist: ruclips.net/p/PLKmVI5tdVVafT5WGLaJLN9FdbU6jXUCIg
Question: I dehydrate my own pineapple. Could I use dehydrated pineapple for this recipe? Do I only use rinds or can I use the actual pineapple?
I wonder if you could use dehydrated pinapple after it is rehydrated? Any thoughts?
Hello! In order to get the same results in this recipe, the tepache would really need the bacteria and yeast found on the skin of the pineapple. We believe frozen pineapple peel should work just fine because it should keep the bacteria and yeast in tact once it thaws. However, dehydrating even the pineapple peel could potentially heat it up too high and kill the bacteria and yeast that is needed. Here's another option for you though. You could use a ginger bug starter culture along with your dehydrated pineapple!! Here's how to make a ginger bug: ruclips.net/video/wtb1BvRUWmI/видео.html
Today I made a third ferment of the same parts .Second ferment is always great ,today I decided to ferment the same shells and core for the third time.! Just added new vanilla stick and clove to each jar and of course water and sugar.Inspired by You I am making organic turmeric and ginger bug.Also a ginger bug.both looking very promising.
@@pamelaremme38 I think You need live parts of pineapple.
I am from Colima Mexico, and the way I do it, is I yes use the pineapple peel, regular sugar, water, and for half gallon of liquid use 1/8 of spoon of wine yeast, this way you going to have tepache in 8 hours, and to me the flavor is the same,. I been drinking this since I have memory, now I am 62 years younger
Thank you so much for the suggestion Sal! I bet that tastes good and to have it in 8 hours is super fast! Happy fermenting!
Thank you for sharing the recipe.
I was tempted to do a little of my champagne yeast, which makes quick and excellent gingerbeer, went with natural ferment for first round, but will definitely try that on the next batch.
In D.R. it’s called warapo and it’s done the same way... it’s faster and delicious. ❤
That's awesome!
As a Qualified Alcoholic this is one alcoholic drink that doesn't set me off it settles my gut not all fermenting is about alcohol strangely I'm getting into fermentation to stop my alcoholic ways 😂
Nice! My friend did that and I thought it was a genius idea! He has definitely cut back on alcohol (4 years now!) and is always fully stocked on kombuchas. I made him
Tepache years ago and he liked it, however kombuchas have less sugar and are a better choice for regular consumption (for less sugar consumption)… either way, enjoy your fermented drinks! 🍺 🍍 🎉
Gracias. I’m Mexican and I made tepache recently. I used the bottom of the pineapple also. I washed with a scrub. I use a cone of piloncillo and add brown sugar also, and added, the cloves and black peppercorns. I did not use any heat for the process, just I grated the piloncillo. In my country the vendors sale the drink in summer.
Thank you so much for your comment! That would be amazing to see and to try the homemade tepache in Mexico! 💗
I've been making tepache a several times before I found your video. But this is the first time that I know I could reused the pineapple skin for the second batch. It's definitely a life changing ☺️
Oh shoot,, I threw my pineapple skins away after the 1st batch!
Yes!! Actually, we sometimes make another 4-5 batches using the same pineapple skins and scraps! It gets a little lighter in flavor each time, but still works well. 😄🥰
@@FermentationAdventure so..best flavor is at 1-2 batch?
I love tepache! Takes me back to summer days when I was a kid...mom always made it. The tough part was waiting a few days for it to be ready and it was always gone in no time
Love it! Thanks for sharing! It certainly doesn't last long in our home either. 😆
Thank you guys for respecting the culture and explaining its origin. I liked this a lot.
Thanks so much for taking the time to write us a comment! We are all about keeping the culture alive - both the culture in our ferments and the traditions in our wonderful communities worldwide. 💓
Before the second fermentation I blend everything and then strain the mixture . This actually gets maximum pineapple juice into the drink.Your presentations are brilliant !
Oh wow Gypsy Cruiser! That sounds great! I bet there's some serious flavor infused when you do it that way. Thanks for the suggestion and the love! 💓
Started 2 days ago using the most beautiful golden pineapples from my garden. Fermenting beautifully, and had to do a little taste test today. WOWZA... That there is some awesomeness!!! (2nd taste test with a little spiced rum...spectacular!!!) I love where its at, and going to bottle in the morning...early in 3rd day.😊
Yay! We are so happy to hear it went well! And with your very own homegrown pineapple. 😍 That's so special! ❤️ Enjoy!!! 😄
You guys are great! Thank you so much for interacting with your followers. As a treat to you, I'll give you a new flavor mix! THAT TASTES LIKE COCA COLA!!! FOR REAL! Recently I found a Vietnamese 100% Noni juice at the local supermarket. The brand is Vinut. Just add the gingerbugs and man... nothing else ever tasted and sparkled so much like coca cola!! It's almost crazy.
As per my first message to you, that batch still doest bubble. Started a new one 4 days ago with organic ginger, and it's like a champagne, so I'll keep it going from this new one.
Cheers!
Oh my goodness, you are awesome!! Thank you so much for sharing! We will put this on the list to try, for sure. We love all the comments we receive and do our best to get to all of them! 😄
Funny, when you mentioned watermelon pickles I had a brief flashback to my childhood. One of my many uncles who was a farmer like my father, he loved fresh watermelon. Every summer when they ripened he would invite the whole family over for a cook out and a horse tank full of ice cold beer and watermelon. He would then sort through the rinds and make sweet watermelon pickles that were amazing tasting. I hit 60 cycles this year and am happy you two are continuing the old ways, bless you. P.S. Love your energy !
Thank you so much for the memory Byron! What a great way to grow up having fresh watermelon in the summertime. Sweet watermelon pickles would be delicious! 😋 We're so happy you liked our video. Happy fermenting!
I tried making the pineapple tepache it came out very well. Thank you.
I successfully made this and it was so easy. I added red jalapeno to mine which I think cut down on the overall sweetness. I think this is a fantastic beginner project because it's so easy to get a lot of carbonation due to high sugar fruit content.
Great tip using the soda tester bottle. It will be my new normal with testing my kombuchas, too. Thanks and love your channel! 🍍
Hi! Thanks so much! 🥰 Oooh, jalapeno in with the tepache would be tasty! It's an easy go-to for sure. No extra starter culture is even required! 😄
Love it ,I have made tepache before but I did not have idea of what I was doing but is delicious today I’m starting making kambucha.
Thank you and happy fermenting! Kombucha is awesome. We of course have a few videos in a kombucha series. Enjoy!
THE DANCE omg yall are so precious! Cant wait to try tepache... I hope one day my husband takes me to Mexico!
Adding... My late mother in law always told me that's how you grow a pineapple... I believed her- but she'd always put it in a glass on her window sill.. and it would always go to rot and stink and bring fruit flies!! We live in Arkansas anyway, so it probably never would have successfully grown a pineapple anyway! She would have loved yall's channel too. She definitely would have enjoyed the fermentation journey I have begun because of your videos. So inspiring.
Aww, thank you so much for sharing! You've brought smiles to our faces!! We hope you love this tepache! ❤️ We're growing roots on another pineapple top right now as we speak! 😄
I cannot wait to try this a Mexican friend sent me this site
That's awesome! We hope you love it! 😃🥰
I tested for alcohol content by freezing it. The alcohol portion stays slushy. Very yummy. Thank you for sharing your great recipes.
Oh wow! What a great idea! We've heard of people doing that with apple cider where they skim off the ice which ends up making it stronger but that's an interesting idea! Thanks for the comment Kelly!
I am so excited to try this out! I have never demented anything, but after finding your page I am soooo excited on my new adventure
Yay! Welcome and we're glad you found us! Happy fermenting! 🥰
Ok....it worked!!!! Followed your recipe and method exactly . The end result was NOT what I was expecting at all....I was thinking of something more fruity....BUT, what it reminds me of is, back in the day when I lived in UK, our Old English Cider.!!! Basically I feel like I am drinking cider, and I am certainly not unhappy about that!
Oh that's so awesome! I love cider, which probably explains why I love Tepache so much too! You're right, it's different than you'd expect since you're starting out with straight pineapple, and yet it's more beer-like. I'm so glad you enjoy it!
Love that you guys had Tecate light on hand! ✊🏾
😂 We love all Mexican beers but we just happened to have that one!
Wow this is the way I make pineapple vinegar for weight loss. Minus the cloves and cinnamon. I'm gonna make tepache tonight. I have fermented pineapple in sugar in my fridge as we speak to make pineapple drink. Just add water to my mix. Thank you again.
That's so awesome Katlyn!! We keep going back to tepache again and again and love it! Depending on your pineapple it can end up being very sweet or sour so try different sources for your pineapples! Enjoy! 🍍
i just discovered your channel and i love it!, i am also a fermentation enthusiast on my own path of discovery, this content was right up my alley! salud!
Thank you so much for watching! We're so happy you're enjoying our videos. Have fun and happy fermenting! 😄
You are too cute. 😊 Your videos are always well explained and cover everything relevant to fermentation. Thank you for putting effort in teaching us the right way. I’ve seen other videos and they omit very important points , like using non chlorinated water and for some one watching those videos for the first time, they will be frustrated if the ferment doesn’t work because the chlorine kill the good bacteria.
Gracias!!!
Thank you SO MUCH for the love Olga! ❤️❤️❤️ We really appreciate it! We love sharing some of the tasty recipes and the world of fermentation. We're so happy you found us! 😊
Omg Im so glad I found you guys! I just made kombucha and tepache follows your videos. Second days today and it smells so good in the house already! I actually trying two different jars for tepache, 1 with the pineapple fruit, the other with just the peel and core. They all tastes so good after just 2 days. Thank you so much for your efforts to make all the wonderful videos. Just wanna let you know your videos are the BEST!
Woohoo! We're so happy you found us too! How exciting about your tepache. Both jars must be delicious. Thank you for joining in the fermentation fun!
Thank you guys!
My Abuelito used to make Tepache, he would give us kids a little cup, he would say it was good for the tummy, and thanks for suggesting the towel over the bottle in case it explodes, now I won’t be as scared 😄🤗
That's so cool! ❤️ Oh, and one more tip - the coolness of the refrigerator slows down the bubbles quite a bit, so you can try refrigerating the bottles for an hour or so prior to opening them. That should help!
Genuinely one of the best videos I've seen. Answered all of my concerns!
Hey there! You rock - thanks for the feedback. So glad it was helpful!
Good morning guys! I'm just finishing my second batch of Mexican Tepache! Yummy! Wonderful simple recipe and we absolutely love it! The second fermentation on the same pineapple skin is a must! Actually think it's better than the original! Like yours mine fermented much fast the second time around! Thanks again for another awesome video!
Fantastic! We agree it's wonderful the second time around. When we have a really ripe and sweet pineapple,
like the ones we've grown ourselves, we've even had great success for up to 4 batches!
@@FermentationAdventure OMG totally going to try to do more batches!! Lol I stopped at one more!!
This is just what I was looking for, being able to do a 2nd ferment with the same fruit, thank you. :)
Awesome! Actually, when we have a really sweet and delicious pineapple (like the ones we grow at home), we've been known to get 4 good batches of tepache out of one pineapple. We even did the 5th batch, but it tasted more like flat wine. Not bad though!
I will be making tepache this afternoon. Thanks this looks so yummy!
Wonderful! Remember that you can do the ferment a second and even a third time. Happy fermenting!
I love watching y’all! Thank you for showing me something new!!!!
Hey there! Thanks so much for watching! 💗 Happy fermenting!
Can't wait to try this version. I've been making a lot of other ferments (sauerkraut, carrots, kimchi, hot sauces [lots of hot sauces!]) very successfully and the tepache I tried from another source completely failed for me. I just stumbled across your channel and really enjoyed this video. I'll get a batch started today. Thanks!
Awesome! This recipe and method works well for us, so hopefully you'll have a delicious tepache soon!
Really intested to try this! Thx for sharing 😁😁😁
We hope you try it! It's pretty tasty. We make it often whenever we have ripe pineapples. Thanks for watching!
Greetings from Mexico City!!! Loved your video. I remember growing up and drinking delicious tepache at my grandmother’s house, this was a looong time ago (I’m 50 now). What I recall from her recipe is that she crushed the pineapple peels to enhance flavor (I don’t remember if she also 17:25 added the cores), AND she did use PILONCILLO as a sweetener, which gave the final beverage a nice earthy caramel touch. So, I do encourage you guys to add the piloncillo as an alternative to the sugar/molasses blend. BTW there is also a corn based fermented beverage in Mexico called TEJUINO
Hello our fermenting friend! Thank you so much for sharing your wonderful memory! So touching 💗 We have started to use piloncillo in some of our ferments. You captured it perfectly, an "earthy caramel touch". We'll have to try the Tejuino! 😄
I'm going to try this.I actually grew up in a small town in Southwestern Puerto Rico famous for its very large and sweet pineapple. as a kid I used to make pineapple vinegar as a base for a type of local hot sauce called "pique".
That's wonderful! Fresh pineapples are the best. We actually just got one from our garden this week and started a new batch of tepache. 💓 Hope you enjoy this recipe!
This video was so fun and informative. Love ypur energy!
Hey there! Thanks so much! 🥰
Thank you for your great videos. I appreciate you taking things down to the microscopic details. I have tried making a ginger bug three times and have failed. I make the tepache every week or so, so I tried making a soda by using the pineapple solids for a second batch. Instead of all water on the second batch, I added hibiscus tea I steeped overnight the night before I needed it. It works great for carbonating soda. I'm sure this is not the correct way to use it, but I wanted to let you know it works! :)
Oh wow Rory! That sounds like a great idea to use tea. I bet that adds a bit of flavor and even a little caffeine boost if you used caffeinated tea. For your ginger bug, try a different source for your ginger to make sure it wasn't irradiated to kill everything. It sounds like you're getting some tasty ferments though! Thanks for sharing! 😊
I just discover your channel and I love it. Will be making this Tepache tomorrow. Very Excited to try it. Thanks for the recipe!
Awesome! This is one of our favorite fermented drinks. Enjoy!
Amo su español tanto como amo el tepache 😍
¡Muchas gracias! Si nos amas tanto como al tepache, ¡es un gran cumplido! 💓🍍😊
I ferment it then back sweeten with pineapple concentrate and some water and salt and honey. Then keg it. It’s so good.
Awesome! That's a great idea. It's so delicious! 😄
Thanks for the great content and love both of your enthusiasm!
Thank you so much for the love you guys!! 💓💓💓 You brought a smile to both of our faces. We're so happy you're enjoying our videos!
Yes! Book please!! Love watching you two!
Yay! Thank you!!
@@FermentationAdventure I have been sharing some of your videos on fb group pages when anyone asks how to ferment something and you have a video showing how to do it!! Hope all is well and have a fantastic weekend!!
Thank you so much! We appreciate your support and are so happy to hear you like our videos. Let's keep this culture alive!
tepache and guayava ...yummm
We, dominicans, called Guarapo de Piña. My mom used to make this with just sugar. Delicious.
Yum! Anything with pineapple gets our vote! If only we had known about this growing up. So delicious!
so love you guys! Perfect couple!
Aww, thank you so much! 💓🥰
Made some tepache yesterday, excited to see how it turns out, I made 1 regular and 1 with jalapeños
Whoah! Now that sounds like a great addition to tepache! It's already tangy and sweet but adding jalapeno? We'll have to try that. Thanks for the suggestion!
Love you guys and these videos !!!
Thanks so much for the love! We love hearing from you!
Bottled this today. Has an interesting flavor after the primary fermentation. My wife said it was "different". I think it'll taste much better with that extra fizz.
If it has a bit of vinegar flavor, we recommend mixing it 50/50 with either beer or champagne. Yum!
@@FermentationAdventure I wish you could taste it. It's absolutely NOT disgusting. Different really is the only way to describe it. I have been drinking what seems to be gallons of ginger ale the past few months though Maybe I'm just accustomed to that flavor profile. I'll give it another taste in a few days, grab a couple beers and try it both ways. 😁
Perfect! It really is quite different from ginger ale!
I just put this together! I’m excited to try it in 3 days!
Fantastic Denise! So what did you think of the Tepache?
Love this channel. Great videos, lots of nice and tasty stuff. Greez from Germany
Thank you! We're excited to hear we are reaching you in Germany! Very cool. Happy fermenting!
Tepache is a literal bomb, I burped it a few times and I’m glad I did that or else the glass would explode it’s insane how 3 ingredients can be so bubbly, tepache is no joke and super dangerous
Yes, tepache is typically really active because of the sugars in the pineapple. Any ferments with fresh fruit will tend to be much more active. On these, it's helpful to let it ferment a little longer until the point that the bubbles settle down a bit before any secondary fermentation (bottling). And it's always recommended to burp the bottles every month once they're stored in the refrigerator. Hope that helps! 😄
Wow! I just love your channel. Never knew you could get natural fizz. Am going to try it for sure. Thanks a lot!
Oh yes, fermented drinks can get very fizzy! Happy fermenting and we're excited for you to try it!
Spicy is delicious!
At the refresquerias, they sell it with salt(sea salt preferably), chili (de arbol medio molido or miguelito brand) and lemon. 🤤
They also sell this at the taquerias. So good.
Delicious!! Yum, yum, yum. 💗
And then I’ll plant the top❤️Can’t wait to try this one! Still waiting for my ginger ale to bubble do I can bottle it. I love this channel!❤️
Awesome! We have several pineapples growing right now but don't have any tepache left. 😢 We need to make some batches soon for summer! Thanks so much for the love Jill! ❤️
Thank you for the info ! I made 3 batches , Each spiced differently .
We're so happy you love this recipe and have added your unique flavors to it. Happy fermenting!
Hey, thanks so much for these videos. You guys are very good teachers. I don’t like sweet beverages at all so you know if the sugar can be decreased a little?
Hello! Yes it can certainly be decreased. You could let it ferment longer, which would have less sugar remaining. You could also decrease the amount of sugar in this recipe and see how your ferment does. It should still ferment with much less sugar. Hope that helps!
Lovely video. Great refreshing recipe. Thanks. 👍👍👍 Chanel .
Thank you so much! Welcome to the channel!
Can you make hard Seltzers please i love what comes from White claw and I'm sure you're gonna love it
That sounds like an amazing idea! We were just enjoying some hard seltzers recently and thought the same thing! We'll have to figure that one out. 😊
mom use to make that its so good and delicious
That's awesome! 😄
Another nice video 👍 now I have to find nice looking pineapple 🍍😀😜
Awesome!! If you find one that's ripe and sweet, you should be all set!
@@FermentationAdventure tomorrow I am definitely going for pineapples 🍍 hunting adventure 😀 My Ginger ale is getting fermented and I think it should be ready for bottles. I want alcohol free ginger ale 😜
i've never made it but i might just try it
Definitely! 😄
I’m 50 years old and I remember when I was about 8 my mom used to make this drink but fermented without the sugar she would ferment only like for two days and would add the sugar after to taste. By the way this it’s very typical drink in the Dominican Republic but only with water. mom also made it with a fruit called Jagua not sure what it’s called in other countries. It was so delicious
That's so awesome, thanks so much for sharing! 😃🥰
Thanks guys! It works its bubbly fizzy and sweet it pops up and burst out ... my wife and my kids love it! Is it good to stay longer without refregerating it?
Congrats on making your tepache! It really needs to be refrigerated. If you leave it out of the fridge, it will continue to ferment quickly, which would change the taste and would also become more alcoholic. Keeping it the fridge after a short time of fermentation will slow the fermentation process way down so it will stay sweeter longer. Enjoy!
Can't wait to make this! 🍍🍹💛 New subscriber here.
Yay! We're happy you've joined us! How did you like the tepache? 😀
ty for this. Can you do 2nd fermentation in a mason jar instead of those flip top beer bottles? I got tons of those mason jars. ty
You definitely could but you don't want to cap it since mason jars aren't built for pressure! The second fermentation is really just for carbonating so feel free to skip that and just leave it in the jar instead to ferment longer if you like.
Hello from Mexico! I love your videos :)) just want to mention that the corn fermented beverage is not called "chicha" its name is Tesguino
Hello and welcome!! Thanks so much for clarifying! Looks like Chicha is a similar fermented corn beverage from Central and South America.
Thank you , this sounds delicious and only 2 days? I have a jar of pineapple and lemon fermenting for a week now and I am thinking of letting it go to 2 weeks. Have you made enzyme drinks before and shall I "harvest" it already?
Thanks for your question Lioness! That sounds like it's going to be good! Since you said your tepache might have a lot of lemon, that could possibly slow it down so you might want to let it go longer. Feel free to taste it along the way though to see what flavor you like! Enjoy! 🍍
Love your channel!
Thank you so much!! ❤️
that looked like it was very successful ... I'm going to have to make that.
It's so good! Every time we have a good tasting pineapple, we have to make tepache! It actually doesn't waste anything and has so much good flavor. Enjoy! 🍍
@@FermentationAdventure thanks for the reply ... I was wondering if you could do the cloth method where you put a cloth over the fermenting jar. In a video. Or how many layers of cloth need to be used ?
We like to use just one regular cloth. We've found the cheesecloth leaves a to much of open holes just in case to make sure no bugs get in.
@@FermentationAdventure Thanks ... you guys are awesome for answering questions ... :)
Can't wait to try this luv ur channel 💓
Thank you so much! Glad you've found us!
Is it necessary to keep the pineapple under the water like in the brine type of ferments ? my pineapple is floating and some are sticking out into the air. Im not using a fermentation lid , Im using a coffee filter with a elastic band to keep it on.
Thanks for the questions! Yes, it's important to keep the pineapple under the brine the best you can, otherwise it's very likely mold will start to grow on the exposed pieces. We like to use a small jelly jar (filled with water and with a cap) that sits on the top to help hold everything down below the brine.
I love yall bubblies....plus yall bubbly too ❤ new subbie
Thank you so much for the nice comment Dina! We're so happy you're enjoying our videos! ❤️❤️❤️
Good morning, I definitely love your channel I just subscribed amazing 💯
Thank you so much for watching! 😃
Hi, i love your channel and the contribution you keep making - i am working on fermented drinks and Pineapple Tapache was my 1st trial i went ahead with. But don't know if things went right / wrong - the tapache was configured with the peel and additional fruit pieces added to it to maintain the extra sweetness - with less then half of a gallon - (1.5 ltrs approx) and to keep it less sweet i thought of using little more then half cup of sugar - In within 2 days of time - it got in good set of bubbles - i just gave it a stir and tried out the taste - to be frank i don't know what to expect in like and how it tastes when fermented -
Following were the properties of the drink i tasted - It was sour - a bit like vinegar - with no sweetness around. Don't know if thats over fermented or what - Don't know how it actually tastes like - what to expect - if you can help me with such questions - it will be awesome!
Thanks for the question! That's one you might have to judge the taste for yourself. We've had some batches that have just a slight vinegar taste but have such a great pineapple flavor since we grew the pineapple ourselves. Other times we've gotten some store-bought pineapples that tasted terrible! Either from the chemicals that were on it or because it was old and possible starting to go bad. If it tastes and smells good to you that should be the main thing. We always throw it out though if we see any mold! Happy fermenting! 🍍
There is another type of pure brown unrefined sugar and it is from India and is called Jaggery and added bonus is it contains zinc and Selenium and anti oxidants ...
Yes. I used that daily
@@tomystar1 doesn't work with ferments ... makes them thick for some reason. I use it in my coffee.
Got a slight redness on top of the foam in mine. I kept a cheese cloth over it and it took almost 2 weeks to get the foam. I’m one. A old town and the heater is typically sale to70 degrees in my house. I didn’t rinse the cinnamon like some people suggest. I was told it could be from that. It smells sweet, no moldy smells at all. Would you suggest I toss it and start over?
Live in a cold town*
Hi! If it looks fuzzy or slimy on top, this would not be a good sign (as it could indicate mold), but wondering if the redness on the top of the foam could just be the coloring from the cinnamon or other spices? You could try skimming the layer off the of top to get a better look at what's in that colored layer on top, and also to give it the smell test. Sounds like it was smelling good, though, which is great!
Hi there 😉new subscriber from the Phillippines 😍😍
Welcome to the channel!! ❤️
Hi , just watched your Tepacahe video . Loved the recipe . I am going to make it soon in Goa , India . Thank you .
Wonderful! We hope you enjoy! This is a regular for us. We have more fermenting on the counter right now!
@@FermentationAdventure sounds awesome 😎
Started Tepache today . Can’t wait to try it . We get delicious pineapples in Goa . Is it possible to share my Tepache picture here ?
@@sangitabansal We'd love to see the picture of your Tepache! You can post it on our Tepache Facebook post: facebook.com/fermentationadventure/posts/3133161550056541
Thanks for the awesome video.
Can I use a ginger bug in the first ferment to speed up the process?
Thanks for the question Malkia! Yes, you can definitely use a ginger bug to help speed along the process. It will be delicious, but not exactly the same as this tepache recipe because you would have introduced a different culture (ginger bug vs. what the straight tepache is trying to create). In order to get similar results, we'd recommend making your first batch of tepache with the original recipe in this video, and then using that finished tepache as your starter culture for future batches. Have fun!
quick question: don’t you have to pop the bottles daily in the 2nd fermentation phase in order to avoid explosions?
Tepache is usually pretty active due to the sweetness of the pineapple. We highly recommend using the plastic tester bottle so you can keep a close eye on how quickly the pressure is building. On the safe side, it's probably wise to burb the bottles daily in secondary fermentation. Although we usually only let it go a couple of days in 2nd fermentation. Happy fermenting!
When i made ginger beer i put a raisen in the bottom when the raison came to the top it was ready.
Good observation Justine! We've heard others do this. Most likely the raisin floats when the soda starts bubbling so it pushes it up. We'll have to try it sometime. 🙂
I made it but it did not have so much carbonation like yours did. I made it and kept in mason jars with a regular lid. It did taste amazing. On my 2nd bath now and it’s been 4 days and I see even less fizz at the top. Could it be I didn’t put enough sugar? I’m using 2 quart jars and added 1/8 cup, if a small home grown pineapple
Hi! If you're talking about the second batch using the same pineapple skins as your first batch, we've also found subsequent batches to be slightly less active. However it may not have been enough sugar as well. Our typical recipe, no matter what batch we're on, is 1 cup of sugar for a half gallon (which is equal to 2 quarts). You could definitely use less sugar than our recipe, but 1/8 cup could be too little to really help the bacteria kick start the fermentation process again. I'm sure it will taste delicious though with your homegrown pineapple! Hope that helps!
@@FermentationAdventure thank you
How warm is it where you live normally? I did the secondary fermentation for around 3 days and still hardly have any fizzz
Hi! We're fermenting in an environment that's around mid-70's degrees Fahrenheit. Did yours start to ferment? What temperature are you fermenting in?
Just started my first batch of Tepache got a half gallon going
Yum! We hope you get a tasty batch! We're looking forward to the summer so we can make some more! Cheers! 🍺🍍
What do you do with the tester bottle portion? I never see you guys drink it
Great question! The tester bottle is always questionable because the fermentation process can possibly start to break down plastics. That's why we only use plastic for the one tester bottle and we usually use a new plastic bottle. It's a personal choice whether to use plastic at all or if you want to drink out of it. For us, we tend to drink it first or transfer it to a glass flip-top bottle so that it doesn't sit in the plastic any longer than it needs to.
i am trying today, use pineapple from backyard.😁
🤩🤩🤩 Homegrown pineapple tepache is one of the best drinks we've ever made. It's so delicious! One tip is that after we make one batch, we put the rinds and pieces back in the jar and make bonus batches! We've done it up to five times but it gets pretty weak after the first three. Enjoy! 🍍
Thanks!
Oh my goodness, thank you so very much! We appreciate your kindness and support! 😊❤️
Hey guys! I made Tepache a couple days ago and checked to see what it was doing this afternoon and there is mold on the top of the pineapple pieces that were sticking up above the water line ☹️😔
I don’t get it. Every video I’ve watched on fermenting Tepache none of them say you have to submerge the fruit. Oh well, I had to throw it out. I’ll try again soon. Trial and error I guess.
On a brighter note your instructions and advice helped me to grow a thicker healthier Scoby for Kombucha and I have the batch brewing right now. Should be ready in a few more days! Thanks a bunch guys, you’re awesome!! ❤️
That's awesome that your kombucha is doing well! Yeah we've actually had some batches of tepache get mold on top. We started putting a fermentation weight on top of it along with a fermentation lid to make sure it's less likely. Good observation! Always great to hear from you LeAnn!! 🍍
@@FermentationAdventure Ahhh ok I will start doing the same! Thanks guys you are the best!! 😍
Do you just leave it on the counter for the secondary fermentation too
Thanks so much for your question! Yes you got it! We just leave it on the counter the same way. If you move it to the fridge it will still ferment though but much slower so watch out for the pressure. 🍺
Can it be bottled straight or is it necessary to " water it down " ? Thanks
It could be bottled straight if you like but we like to stretch it a little farther with many more batches to make it last longer depending on how tasty the pineapple is. Thanks for the question! 🍍
I tried this and it worked ... I put 50% apple cider and 50% coconut water and used the skin of the pineapple as the starter. Hey , why not :)
Wow! That sounds amazing! Great job on being so creativity! 😄❤️
This recipe looks great. I normally only make all grain beer but this looks like a nice side project. What do think it would be like with agave syrup instead of sugar?
We just love Tepache! Yes, you can use agave for this recipe. Hope you try it!
👍Awesome. Thanks. 💝
You're so welcome! We hope you get a good tasting tepache! It's good stuff! 🍍
So I pulled the trigger and Made a Special Tepache today, I used Dried Sugar Cane Juice, Coconut Water, and of course Pineapple skins. Cant wait to see how Pina Colada Tepache tastes. I opted not to use any spices this time around since I am using coconut water, I didnt want to risk any clashes!
That sounds delicious and we're sure it will turn out great!! 😋
@@FermentationAdventure Sadly, No, not great. It was Drinkable, BUT, Due to the coconut water i got which was more like a very thin coconut cream, i got a slightly "soapy" off flavor.
@@vance7354 Would probably be amazing with fresh coconut water from a coconut
Mexican Cinnamon (Canela)is different, crumbles into their coffee pot they make. This is similar to the recipe for pineapple vinegar in wild fermentation by sandor Katz, which is used in Mexico for cooking.
We love Sandor Katz book! It has a lot of wonderful information.
I have some Tepache fermenting ... Really foamy at the top ... super foamy ... I think I will bottle it tomorrow ...
worked out great ... success ... very tasty too
That's wonderful! Tepache is so good! 💕
You are such a lovely couple 😁
Thank you so much Ellen! We definitely have fun together. Hehe. 💕
I want to add ginger to my tepcahe. How much should I add?
On the second fermentation, do we add more cinnamon, etc?
Thanks for the question! I'd add as much as you like the taste of it since it can get a little spicy so start small and keep adding until you like the flavor. We hope that helps!
So gonna make this.
Yes! Hope you love it!
Hey hey hey! Hello! Have you added the ginger bug to this? I will try with this batch.
Also (and this is more for ginger bug drinks) is it ok to burp it daily or is it recommended to let some pressure build up?
Muchas Gracias!
Hello! We'd love to hear how it went for you! Adding some ginger bug starter culture to tepache probably wouldn't affect the tepache much. The different bacterias and yeast would be competing though, between those on the pineapple and those in the ginger bug, so it could be interesting to see which one "wins". For the ginger bug drinks, we'd recommend starting by burping after the first day (12-24 hours) depending on how your tester bottle feels, so that you can get a feel for how quickly the pressure is building. As long as you are using pressure safe bottles, you should be able to then let it build a little pressure, just not too much. Again, make use of that tester bottle!
First time here -orig came for the kombucha, but tepache is way more my speed - easy! Think I'm going to try it with a bunch of ginger, and maybe a bit of cinnamon and jalapeno to give it a kick. BTW, you guys are so fun! I subscribed & can't wait to see all your videos.