My grandparents and father love making Tepáche. I recently learned to make it a couple years ago, surprisingly, here in south Texas it takes about 2 or 3 days! Granted not very alcoholic but when you smell it the alcohol scent burns your nose, it's great.
After brewing the Probiotic version with the wild yeast and lactobacillus, I am definitely gonna try this with wine yeast a cup of pilloncillo per gallon to make it about 3%, which should be within the Lactobacillus alcohol tolerance to still get the health benefits of this drink
I've been making tepache with wine yeast for a few years now, and I've, like, always assumed it was mildly alcoholic but never bothered to measure lol. The addition of honey takes the alcohol content to a new level tho, damn. Good vid! One ingredient I'd add is whole ginger crushed or chopped. I love the hit of that subtle ginger beer burn. If you're feeling like you wanna stretch out the ingredients you can use the pineapple and ginger twice by just crushing the hell out of them for a second fermentation (it's a little less flavorful but for casual consumption at home I do it anyway to get the most out of it). Makes cleanup harder but I find it easy to cleanup.
Wow nice video!, made a classic Tepache yesterday and a Mead with Pineapple Juice 50% of the liquid (EC- 118). Have a Pineapple wine in SF, end at 994(Premier Blanc, love it!. And another mead with Pineapple chunks( End at 1010, Premier Blanc). I live in the Caribbean so we have Pineapple all year.
I like the slight variation of video style, it’s good! Plus, night give this a try, Ono ever had standard tepache so a more alchy version could be really cool :)
Great video!!!!! Tepache is a great way to use the pineapples that grow down here in south Florida. Incorporating into a fermented beverage is a wonderful idea. Appreciate you sharing your recipe. I'll be sure to give it a try
I did similar to this a few years ago. I used a bit of OB honey, and a few pilloncillo pucks I had. I went with a wild ferment. One batch went in with a jalapeno. Fermented dry, then bottled with 2oz of pineapple juice, I let that bottle condition and sweetened at serving as needed. Dry or off dry worked pretty well
I like just a little bit of sweetness - especially with the spicy version. I like the idea of conditioning with pineapple juice, that hadn't occurred to me!
@@DointheMost BTW, not that it matters greatly. If you hold the green top in one hand and the pineapple fruit in the other, a firm twist will pop the green top off. I is useful for growing new pineapples from just the green. as well as making the processing of the fruit a bit easier. Not that you'd be growing pineapples in that artic wasteland ;)
This looks awesome! Never tried a mead, tepache, or even wine before. Although I’ve done hard kombucha before. Looks to be similar to that. Great video and I’m kicking myself for ditching my Mr Beer bucket a few years back😆
great simple recipe. One question-How long can keep before drinking ie do u have to worry about bottle bombs after a certain amount of time or is it safe for 6-12 months ?
I’m curious how sweet this turned out with the erythritol...I’m accustomed to that flavor for sure but I do like a dry, not too sweet beverage. I want to try your recipe but don’t want to send the time for it to come out too sweet...thanks...I just found your channel and am enjoying it!
I've seen a video where naturally carbonated tepache can become a bottle rocket of fizz. Once the brew has been fermented to dry, do you recommend a campden tablet? If not available, can one backsweeten with maltodextrin rather than erythritol?
I just learned today that aenerobic conditions are what cause yeast to produce ethanol, so if you put the airlock on the fermenter after a day of aerobic fermentation to get that Lactobactillus colony up then the Wild Yeast on the rind should be able to get you where you need to be
I’m growing 3 pineapples to make meads, damn things can take years to grow but will be worth it. never really been a fan of tepache but gonna use one of those to make tepache! Really interesting with the chile in it👍🏼🍯🐝
@@DointheMost aww man sucks! yea last time I tried it a pineapple slightly bigger than the size of softball came out 😂 it was delicious tho! I lived in Puerto Vallarta then, PV has more of a tropical climate so maybe that helped who knows.
Just to be clear, you left the fruit in there for the first initial ferment of two weeks? I’ve had some problems with leaving fruit in too long in the mash and it going sour. It wasn’t clear to me from the video if that was your method. Thanks!
I am going to try something Similar to this only I am aiming in the realm of a Tepache Braggot using Malt Extract for some of the sugars and Possibly Buckwheat Honey and Possibly an Ale yeast instead of wine to make it more beer like.
I know it's a old video, but I'm trying the recipe, and I'm trying to find a video in your play list of, how to know if your fermented drink went wrong, or something like that
For my next batch of tepache, I want to go for a darker beverage. I'm going to try inverting the piloncillo to hard crack, kinda like Belgian candi sugar, maybe even tiptoeing into burnt sugar territory.
Does the yeast from the pineapple skin stand a chance against the wine yeast? I was curious about trying this myself after making regular tepache which still tasted quite sweet. I wonder whether adding the wine yeast after the pineapple yeast has had some time to work would make a difference. Let me know what you think.
Silly question- but since Tepache is usually a quick drink to both make and enjoy, does this version at roughly 6% and with honey and yeast make it something that can bottle age well?
How do you keep your tepache from turning into vinegar after that much time in primary? I let mine got for about two weeks and it was basically a gallon of pineapple vinegar
@@DointheMost it went completely dry to 0.999 after 4 weeks. Very subtle 🍍 flavor, but very astringent. It's currently sitting on a new batch of pineapple and almost perfect clarity. I'll give it a taste in a week or so.
Had a Mr. Beer and decided to give this a shot. Was not expecting the house to smell like a beach bar the next day. Don't know about the venting on this thing but the fermented pineapple aroma is powerful!
Isn't this brew in a high rick for infection. Low abv, unsanitized fruit, unknown ph. Maybe malic or citric acid would be a good thing to add to it? DTM uses honey though to lower the ph, but doing it with just sugar.
This is more subtle not smokey, and it’s earthy and smooth. Definitely some brown sugar notes in there. It’s an unusual honey I’m glad I found a good purpose for.
Would you expect different results if you heated the water to dissolve the piloncillo at all or gave it time before pitching the yeast? This almost seemed TOO simple lol
Guess I have to try this recipe. Sadly I only have a 25 liter (A bit over 5 gallon) brewing bucket. Going to plonk 5 pineapples, about 2 kg of cane sugar, 3 jars of honey (1.5 kg, so technically my version will be a wine and not a mead), some cloves, some cinnamon sticks, and Champagne Yeast in it ;)
Much more then the flavor comes from the skins. In fact you don't even need to add yeast to this because the skin of most pineapple have plenty on it which is why you leave it on and don't wash it.
What about the wax the farms put on the pineapple skin? Hopefully it is food grade wax. Does it break down during the fermentation? If it doesn't break down, it will pass through the body, supposedly with no harm. It might be a different story if it does. Is that a concern?
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
My grandparents and father love making Tepáche. I recently learned to make it a couple years ago, surprisingly, here in south Texas it takes about 2 or 3 days! Granted not very alcoholic but when you smell it the alcohol scent burns your nose, it's great.
After brewing the Probiotic version with the wild yeast and lactobacillus, I am definitely gonna try this with wine yeast a cup of pilloncillo per gallon to make it about 3%, which should be within the Lactobacillus alcohol tolerance to still get the health benefits of this drink
I've been making tepache with wine yeast for a few years now, and I've, like, always assumed it was mildly alcoholic but never bothered to measure lol. The addition of honey takes the alcohol content to a new level tho, damn. Good vid!
One ingredient I'd add is whole ginger crushed or chopped. I love the hit of that subtle ginger beer burn.
If you're feeling like you wanna stretch out the ingredients you can use the pineapple and ginger twice by just crushing the hell out of them for a second fermentation (it's a little less flavorful but for casual consumption at home I do it anyway to get the most out of it). Makes cleanup harder but I find it easy to cleanup.
Thanks for watching! The honey adds a nice flavor as well. Give it a try if you can! :)
Ohhhhhhhhh man that looks amazing!!!! I can't wait to try your method! I really didn't like any other recipe video I've watched on Tepache until now
Give it a shot - back-sweetened with honey, kegged and carbonated would be real nice!
This popped up just a minute after I woke up. Great way to start a Friday.
Happy weekend, friend!
Muy interesante tu receta amigo , saludos desde Veracruz México.
Another fine beverage to add to my list to do soon! Thanks and keep them coming!
This one is refreshing and delicious!
Sounds great chilled on a hot day!
Refreshing af!
Wow nice video!, made a classic Tepache yesterday and a Mead with Pineapple Juice 50% of the liquid (EC- 118). Have a Pineapple wine in SF, end at 994(Premier Blanc, love it!. And another mead with Pineapple chunks( End at 1010, Premier Blanc). I live in the Caribbean so we have Pineapple all year.
You're making me jealous! Each of those sound lovely. :)
Thanks loved the intro
I’m late to your video. Very well done.
Been waiting on this since your first video! when you poured this during bottling I think it was
Sorry it has been a wait - it just never occurred to me to post it. Haha. Whoops!
Hi love your work amazing :) I have a question Can we change piloncillo for brown sugar ? And expecte the same % alchool?
at 2:21 it does say you can substitute with brown sugar, they’re very similar.
I like the slight variation of video style, it’s good! Plus, night give this a try, Ono ever had standard tepache so a more alchy version could be really cool :)
Trying to up my game a bit for recipe releases. Look forward to more of this over the coming weeks. :)
Great video!!!!! Tepache is a great way to use the pineapples that grow down here in south Florida. Incorporating into a fermented beverage is a wonderful idea. Appreciate you sharing your recipe. I'll be sure to give it a try
Let us know how it goes! I’m jealous of everyone’s access to fresh pineapples!
I did similar to this a few years ago. I used a bit of OB honey, and a few pilloncillo pucks I had. I went with a wild ferment. One batch went in with a jalapeno. Fermented dry, then bottled with 2oz of pineapple juice, I let that bottle condition and sweetened at serving as needed. Dry or off dry worked pretty well
I like just a little bit of sweetness - especially with the spicy version. I like the idea of conditioning with pineapple juice, that hadn't occurred to me!
@@DointheMost BTW, not that it matters greatly. If you hold the green top in one hand and the pineapple fruit in the other, a firm twist will pop the green top off.
I is useful for growing new pineapples from just the green. as well as making the processing of the fruit a bit easier. Not that you'd be growing pineapples in that artic wasteland ;)
@@conradwheeler68 interesting! Good to know. I have always just lopped them off.
Thank you.
Loved your video! At what temp did you do the primary fermentation?
I like using habaneros to add spice because of it's fruity flavor that is balanced with a good amount of heat.
This looks awesome! Never tried a mead, tepache, or even wine before. Although I’ve done hard kombucha before. Looks to be similar to that. Great video and I’m kicking myself for ditching my Mr Beer bucket a few years back😆
You should try this out! Should be very similar to your kombucha experience. If you do, let us know how it goes!
Do you have to use wine yeast? Could you use yeast used for making bread?
great simple recipe. One question-How long can keep before drinking ie do u have to worry about bottle bombs after a certain amount of time or is it safe for 6-12 months ?
how do you get the carbonation drops in? Hammer?
Hii there,
If i want to add some Cinnamon stick, can i add it right in? Or after the fermentation?
I’m curious how sweet this turned out with the erythritol...I’m accustomed to that flavor for sure but I do like a dry, not too sweet beverage. I want to try your recipe but don’t want to send the time for it to come out too sweet...thanks...I just found your channel and am enjoying it!
I've seen a video where naturally carbonated tepache can become a bottle rocket of fizz. Once the brew has been fermented to dry, do you recommend a campden tablet?
If not available, can one backsweeten with maltodextrin rather than erythritol?
I just learned today that aenerobic conditions are what cause yeast to produce ethanol, so if you put the airlock on the fermenter after a day of aerobic fermentation to get that Lactobactillus colony up then the Wild Yeast on the rind should be able to get you where you need to be
I’m growing 3 pineapples to make meads, damn things can take years to grow but will be worth it. never really been a fan of tepache but gonna use one of those to make tepache! Really interesting with the chile in it👍🏼🍯🐝
Good luck! When I tried once, I had the plant for THREE YEARS and then it randomly died. 😭
@@DointheMost aww man sucks! yea last time I tried it a pineapple slightly bigger than the size of softball came out 😂 it was delicious tho! I lived in Puerto Vallarta then, PV has more of a tropical climate so maybe that helped who knows.
Just to be clear, you left the fruit in there for the first initial ferment of two weeks? I’ve had some problems with leaving fruit in too long in the mash and it going sour. It wasn’t clear to me from the video if that was your method. Thanks!
Can I make this without honey but just sugar ?
What do you use to sanitize your carboys ?
Could i do a 8gal batch at a time
What type of tubing did you use to bottle into your Secondary?
Do we have alternate for cabonation drops
I am going to try something Similar to this only I am aiming in the realm of a Tepache Braggot using Malt Extract for some of the sugars and Possibly Buckwheat Honey and Possibly an Ale yeast instead of wine to make it more beer like.
I totally want to try this. Think it would work with agave nectar instead of honey and Voss Kveik?
Absolutely it would. Sounds great, too!
I know it's a old video, but I'm trying the recipe, and I'm trying to find a video in your play list of, how to know if your fermented drink went wrong, or something like that
Me and my wife make lavender champagne or wine😊
For my next batch of tepache, I want to go for a darker beverage. I'm going to try inverting the piloncillo to hard crack, kinda like Belgian candi sugar, maybe even tiptoeing into burnt sugar territory.
I love this idea so much. Let me know how this goes - I'm curious how it plays against the pineapple.
Does the yeast from the pineapple skin stand a chance against the wine yeast? I was curious about trying this myself after making regular tepache which still tasted quite sweet. I wonder whether adding the wine yeast after the pineapple yeast has had some time to work would make a difference. Let me know what you think.
It depends on what yeast strain you go with. Some strains are known as killer factor strains and they will obliterate competing yeast.
Silly question- but since Tepache is usually a quick drink to both make and enjoy, does this version at roughly 6% and with honey and yeast make it something that can bottle age well?
What was starting gravity an final????
Hi, was this an aerobic or an anaerobic process ?
What would happen if I used say brown sugar rather then erythritol?
How do you keep your tepache from turning into vinegar after that much time in primary? I let mine got for about two weeks and it was basically a gallon of pineapple vinegar
The lack of oxygen, anaerobic environment
I'm on rack 2 of my pineapple mead 😎
How’s it taste so far?
@@DointheMost it went completely dry to 0.999 after 4 weeks. Very subtle 🍍 flavor, but very astringent. It's currently sitting on a new batch of pineapple and almost perfect clarity. I'll give it a taste in a week or so.
Where can we buy carbonated drops
I do normal tepache but I use active yeast
Non-alcoholic tepache is a solid choice. Super crisp!
Had a Mr. Beer and decided to give this a shot. Was not expecting the house to smell like a beach bar the next day. Don't know about the venting on this thing but the fermented pineapple aroma is powerful!
Isn't this brew in a high rick for infection. Low abv, unsanitized fruit, unknown ph. Maybe malic or citric acid would be a good thing to add to it? DTM uses honey though to lower the ph, but doing it with just sugar.
No air lock?
I'm curious what your coffee blossom tasted like.
Mine is from Terroir and is very smokey to me. Almost like BBQ sauce.
This is more subtle not smokey, and it’s earthy and smooth. Definitely some brown sugar notes in there. It’s an unusual honey I’m glad I found a good purpose for.
More or less, what would be the starting gravity?
Would you expect different results if you heated the water to dissolve the piloncillo at all or gave it time before pitching the yeast? This almost seemed TOO simple lol
Is there a reason you didn't use an airlock?
I had the same question. I just looked up the Mr Beer Brewing keg, and found that the lid has a built in vent to release co2
Guess I have to try this recipe. Sadly I only have a 25 liter (A bit over 5 gallon) brewing bucket. Going to plonk 5 pineapples, about 2 kg of cane sugar, 3 jars of honey (1.5 kg, so technically my version will be a wine and not a mead), some cloves, some cinnamon sticks, and Champagne Yeast in it ;)
I’m making this with one pineapple and two limes
No two pineapples weigh the same. How much pineapple in weight is to be used for this recipe?
I see Mr. Beer wasn't totally retired 🙂
He has a special place in our hearts now!
@@DointheMost I recieved one for Christmas and was thinking it would be awesome for mead
@@markwhite6018 It does the job!
Much more then the flavor comes from the skins. In fact you don't even need to add yeast to this because the skin of most pineapple have plenty on it which is why you leave it on and don't wash it.
I only have one pickled eggs left
What about the wax the farms put on the pineapple skin? Hopefully it is food grade wax. Does it break down during the fermentation? If it doesn't break down, it will pass through the body, supposedly with no harm. It might be a different story if it does. Is that a concern?
Know what im doin tommorrow
Not a fan of that yeast. it has always made some off flavors for me
This is more of a melomel than a mead...
Adding commercial yeast would eat any naturally occuring yeasts on the pineapple, leaving only the flavour of the commercial yeast. Pointless