Making Mexican TEPACHE (Fermented Pineapple Drink) Recipe
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- Опубликовано: 31 май 2024
- This is a very easy recipe to make Tepache, a Mexican fermented pineapple drink! This homemade soda doesn't even need a starter culture! It's made with the peel of a fresh pineapple and then fermented to add some natural carbonation. There's even a trip to the garden where Sarah will show you how to plant a pineapple!
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Want more videos on fermented drinks, like lemongrass ginger ale and blueberry rhubarb soda? Check it out here: 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! 🍺 🍍 🎉
I cannot wait to try this a Mexican friend sent me this site
That's awesome! We hope you love it! 😃🥰
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?
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!
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 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. 💓
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!!! 😄
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! 💓
I love watching y’all! Thank you for showing me something new!!!!
Hey there! Thanks so much for watching! 💗 Happy fermenting!
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!
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 tried making the pineapple tepache it came out very well. Thank you.
tepache and guayava ...yummm
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!
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!
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! 😄
This video was so fun and informative. Love ypur energy!
Hey there! Thanks so much! 🥰
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!
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! 😄
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!
I just put this together! I’m excited to try it in 3 days!
Fantastic Denise! So what did you think of the Tepache?
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! 😄
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!
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! 😄
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! 🥰
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!
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! 🍍
Lovely video. Great refreshing recipe. Thanks. 👍👍👍 Chanel .
Thank you so much! Welcome to the channel!
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!
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!
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! 😄
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!
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!!
Love that you guys had Tecate light on hand! ✊🏾
😂 We love all Mexican beers but we just happened to have that one!
for a second I thought that pineapple was printed on your T-shirt 🍍
Oh yeah! It does look like that at first glance! Hmm, pineapple shirt would have been very fitting for this video though! 😆
Can't wait to try this luv ur channel 💓
Thank you so much! Glad you've found us!
Love you guys and these videos !!!
Thanks so much for the love! We love hearing from you!
Good morning, I definitely love your channel I just subscribed amazing 💯
Thank you so much for watching! 😃
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!
I appreciate the mexican hats 😅
It was too fun not to use them! 🤣
Amo su español tanto como amo el tepache 😍
¡Muchas gracias! Si nos amas tanto como al tepache, ¡es un gran cumplido! 💓🍍😊
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! ❤️
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!
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!
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! 😄
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!
Can't wait to make this! 🍍🍹💛 New subscriber here.
Yay! We're happy you've joined us! How did you like the tepache? 😀
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! 😊
So gonna make this.
Yes! Hope you love it!
Love your channel!
Thank you so much!! ❤️
i've never made it but i might just try it
Definitely! 😄
Wow super thank you
Our pleasure! Thanks for watching!
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!
mom use to make that its so good and delicious
That's awesome! 😄
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! 😊
so love you guys! Perfect couple!
Aww, thank you so much! 💓🥰
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! 😃🥰
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.
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!
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
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 ... :)
Ya got me! Subscribed.
We're so happy you found us William! Thanks so much for watching! 💓
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! ❤️❤️❤️
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 😜
👍Awesome. Thanks. 💝
You're so welcome! We hope you get a good tasting tepache! It's good stuff! 🍍
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!
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. 😊
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!
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!
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!
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. 💗
Love all your videos. Going to make tepache tomorrow just wanted to know if tepache can be used as a starter to make other fermented fruit juices like strawberry and mango instead of ginger bug
Thank you for watching! 😃 Yes, you can use your finished Tepache as a starter culture for other fermented drinks. It may taste a bit different than if you were to use a ginger bug because Tepache has the potential to taste a little more on the vinegar side than a ginger bug would.
@@FermentationAdventure thank you
Both are so sweet❤️
Aww thank you so much! Thank you for joining us on this adventure!
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. 🙂
Hi there 😉new subscriber from the Phillippines 😍😍
Welcome to the channel!! ❤️
I loved your video! Thank you so much! I’m a new subscriber and a total newbie to fermenting. I’m excited to watch all of your videos hahaha! Quick question- can I use smaller (20oz) mason jars for the second ferment instead of the ez cap bottles?
We're so happy you're enjoying our videos Jackie! If you're doing a secondary ferment to get pressure for the fizziness, definitely DON'T use a mason jar! They aren't built for pressure and would probably crack pretty easily. If you don't have any of the glass bottles, a thick soda bottle would work but the flip-top caps make it a lot easier. Watch the pressure though! You don't want any explosions. Happy fermenting!
@@FermentationAdventure thank you so much!! Good thing I asked- I just avoided a disaster thanks to your reply/tip hahaha. Thank you!!
Anytime!
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! 🍍
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.
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!
How about Methanol content from your fermentation drinks? Do you have numbers from them.
Your video is 👍. Could I use fermentation lid for ginger bud? Especially when I store ginger bud in the fridge?
Thank you! Great question. Absolutely you can use a fermentation lid for your ginger bug! Even better idea for using these lids while storing ferments like the ginger bug in the fridge so you don't have pressure building and you don't have leakage out of your jar.
@@FermentationAdventure 🙂. Thank you so much for so quick response! Love you both more 🌷
Aww thank you! It's our pleasure to help with fermentation!!
Terimakasih resep nya
Terima kasih kembali! Kami harap rasanya enak!
Hi, Brilliant video's & you two appear to have fun doing them.
I want to make Tepache but don't have any brown sugar. I have ordinary white granulated and also have some golden candy sugar which I made for some of my home brew beer recipes. I'm tempted to use the candy sugar as it has a slight caramel flavour & is also inverted so easier to ferment... or should I wait until I can pick up some brown sugar from the store.
What do you guys think?
Hi! Thanks so much for watching! We actually just made a batch without molasses (brown sugar) and it turned out delicious as well. It was just more mild and lighter in color. Actually, we let it ferment for just over a week and it tasted like a light white wine! Anyway, we like your idea of using the caramel flavor candy sugar and think that would be wonderful for Tepache. Enjoy!!
You guys are the best! So glad I discovered you... When are you going to do a book on your fun fermentation projects??
Thanks so much Keith! That's something we'll be looking into. It would be great to have something easier to reference for recipes. :D
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 ...
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! 🍍
The pitcher you strained your tepache into is exactly what I have been looking for. Could you share where you found it?
Hi Carrie! We got that pitcher at Kohl's a long time ago. We did a quick search for you on their website and couldn't find it... It is a plastic pitcher. Have you tried searching on Amazon for something similar? Here's a link to some plastic pitchers on Amazon: amzn.to/3cVdOYV. You could also search for a color like teal and see if you get prettier results. Good luck!
Thanks for the video! My second batch of tepache has a syrup-like consistency after 3 days fermenting. What should I do about this? Toss it? Let it sit longer? Should I discard this pineapple? Thanks.
Hey there! Bummer... It shouldn't be syrup-like. We've made a lot of Tepache and we'll do three batches with each pineapple but have not experienced this. It sounds like some unexpected bacteria took hold on the second batch... I'd start over and clean the equipment very well so that this bacteria doesn't take hold on your future ferments.
@@FermentationAdventure Thanks for responding! I was also wondering if you put more cloves/cinnamons in your second and third batches.
Can "bee" honey replaced with sugar ⁉️
I made some tepache for the first time, and I even gave you a shoutout. I was recording a tasting of three variations of it. 😊 Uploaded just today!
That's so fun! And thank you for the shoutout! 💗
@FermentationAdventure ok you said it's ok to use all that stuff in the jar a second time (adding more brown sugar, of course)? My (2nd batch with fresh ingredients) will be ready to strain and bottle tonight and I was thinking about reusing the ingredients from this batch a second time).
Also, I haven't been using tester bottles, but I have clear bottles and I've been burping those things (for my water kefir) every several hours just to stay on the safe side. Didn't bottle my first batch of tepache, just strained and put it back in the mason jars and took them to a birthday party with those handle and pour tops like you have. The others really seemed to like the darker one that did have brown sugar.
That's wonderful! Happy to hear it was a hit at your gathering! Yes, you can make a second and even third batch of tepache using the same pineapple scraps from the first batch. Just add the same amount of sugar you used in the first batch. It should ferment a little faster actually, since the culture is already present. Enjoy!
@@FermentationAdventure up to _3 batches??_ Oh you're awesome, thank you! I wish I'd known that when I made it the first time!
I will start my chepache
Yum! We love making tepache every summer. It's so tasty! 🍍
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'm just learning about fermentation and have read that to avoid mold you should submerge all ingredients below the water's surface. Is that true with fizzy drinks too, or just vegetables?
Hi Danny! We're excited to hear you're getting started in fermentation! Yes, that is pretty much true with all ferments. The only caveat is that with fermented drinks, you're more likely to have small fruit pieces or fruit pulp that are trickier to keep under the water line. Because of that, it's helpful to either stir the fermented drinks occasionally so that things don't sit on the top too long, or it also helps to use an airlock or other fermentation lid since mold likes oxygen. Hope that helps and let us know if you have other questions along the way!
@@FermentationAdventure Hi - sorry for the delay. THANK YOU for getting back to me. Honestly - your channel has been such an inspiration to me. I'm already on my second batch of kombucha, and amd getting ready to try water kefir next!
We're so happy to hear you're enjoying the art of fermentation! Have a great time making water kefir!
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.
Does the tepace become more tart when you let it ferment for longer days sort of like kombucha or probiotic drinks I don't like sweet beverages I prefer to have something more tart so will it get more tart the longer you let it sit
hey guys! thanks for all the videos. I'm trying both tepache and ginger fermentation. My ginger seems not right, soon will turn a "slime" like you said in the faq video. Maybe my tepache is going to the same way. What am I doing wrong? :/
Thanks for the question Adriano! We've had batches that have gotten thick before and it's not pleasant. The only thing that has solved it for us is starting over, sterilizing everything, and getting a fresh source of the fruit or ginger. It seems to be a weird bacteria that spoils the whole batch. Keep trying and you'll get a good one!
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!
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!