I’ve found the fermenting with wild yeasts to be very interesting. There is a book called the wild crafting brewer. He goes over brewing primitive wines, beers,sodas and such from ingredients he finds in nature like pine cones, mugwort, sage etc. It would be cool to see what you could make with foraging local ingredients.
Little mention of burping here but I just experienced a tepache explosion after sitting on the counter 4 days. Here in Nth Texas we keep the house at 78 F so lesson learned. I had 4 bottles, 3 glass and one plastic and of course it was one of the glass ones that exploded. The fermenting pineapple is not that great a smell across the kitchen and surrounding areas that we are now cleaning up. I quickly burped the other bottles and stuck them in the fridge. Will try them in a couple of hours. Keep an eye on that pressure!!
My grandpa use to add raw rice to the fermentation. And it was very strong ( stronger than beer) or dry corn peeps same result he use to get drunk with it he fermented for like two weeks (the longer = stronger
I store mine in what you call kombucha bottles, and because of the secondary fermentation I can keep it for weeks or even months at room temperature. Just have to release the air every now and then (daily during the first week) to prevent explosions.
Your first tepache video inspired me to make my first two attempts at tepache. The first two were abysmal. They had this rotten vegetable what I refer to as “zucchini bread” flavor. I tossed them and put it aside for a year or so. I just recently made a new batch and it came out pretty good. I think my pineapples on the previous batches were overripe. One word of caution or something to look out for is pink mold. I have seen many pineapples at the store with pink mold on the butt of the pineapple. Please inspect the bottom before you buy and only get one that looks clean. My biggest issue is knowing/gauging when to bottle my batch. I’m not a big sweets guy, so I want to let it ferment until most of the sweetness is gone, but I’ve noticed that there’s kind of a tipping point where there’s still a little more sweetness than I want and the next day it’s really tart and vinegary. Still trying to dial it in. Thanks, Trent, for this updated video. Hopefully it’ll help a lot more people make some great brews and avoid making fizzy zucchini bread drink.
Pro tips: You can use the whole pineapple. Keep it in the fridge and some of the water you will use and aim for a temp of 65F at start of fermentation. Also pour everything back and forth between 2 containers like 6 times to get oxygen disolved into the mix. Both these things reduce chance of spoiling and favor the yeast over the bacteria for a cleaner, less funky sour and should reduce the time required for 2nd fermentation. I only leave in bottles for 24 hours before chilling and it gets very fizzy! If I left it for days it would eat up almost all sugar and get too dry and potentially explosive!
Super excited to take a second whack at tepache. The BruSho inspired me to make it the first time and it was a simple, low-waste, enlightening endeavor. This vid answered all my questions 👍 keep up the great work, braj.
Have you ever thought about making kvass? It's not particularly popular in the Western part of the world but many Slavic countries drink it. They make many types of it too, both with beets or rye bread, alcoholic and non-alcoholic, I think you should give it a try.
i did my tepache in a sealed container with an airlock (the first day it was 'open'). After a seven day ferment, i drew some off. And its tastes EXACTLY like apple cider. No pineapple taste, just apples. The spices i added were cinnamon and some fennel seeds. I added a little lemon juice and a small handful of raisins too. But all i taste is cloudy apple cider :) Anyone had that?
I could attest to that. What I do is steep the spices in really hot water and dissolve the piloncillo. After it warms I add the rest cool water and let it do its thing. My supervisor said it tasted like apple pie 🥧 😋
Thanks for sharing really good receipe of Tapache in simple language. My question is, should we drink Tapache directly as it is or we can add some water or soda/sparkling water to it. And what is the shelf life of Tapache if we store it in the refrigerator. Thanks a lot and waiting for reply.
Thanks for all the extra info, looking forward to trying it. 1. Should you use organic pineapples? 2. Should you keep the pineapple submerged with a glass weight?
Looks so Good definitely better than that you made earlier and I'm gonna use lutra kveik yeast and some sugar in to this recipe also gonna use 20 grams of sugar before bottling it may enhance it more in ABV and Carbonation
@@TheBruSho now is 12:05 PM in New York here so now I'm gonna brew 3 different batches of tepache the first one that i Saw here with dragon fruit the other one is with scoby and the 3rd one with lutra Kveik yeast
Just put my pineapple in two jars for this tepache recipe. I am so excited and cant wait for it do be done. Leaving town for 4 days and that's perfect. Does the second fermentation need to happen in the fridge? I thought it was room temp for 2 weeks after the initial 4 day ferment? Or does it go in the fridge once you bottle it?
Hey! Do you ever keg your tepache? if so, what are some best practices? Can kegging tepache lead to potential infections of future beer batches served out of the same vessel?
Nice video as always! I was wondering can tepache be pasteurized? And what temparature will it need to kill all the bacterias? Maybe all this process is the same as pasteurizing kombucha?
I make fruit kefir, which is *very* similar to tepache. The only difference is that the sugar is what is from the fruit, nothing added. But this gives me some ideas! Thank you!
If I were to pitch wine yeast in it and it made it to a higher abv, and then cold crash it, would hold of on turning to vinegar, giving it a longer bottle life? I saw a video from another RU-vid channel where a guy did this but then turned it into rum right before it soured
QUESTION: Seeing as the active fermenting agents apparently live on the skin of the pineapple, is it a good idea to wash the pineapple first? I'm thinking of the presence of other bacteria, germs and pesticides. I've heard people say to wash the skin. What's your actual tried and tested experience?
Alrighty- I just looked at my 10 day batch (yes, oops- it went that long) and there’s some white mold (nothing holding the fruit all the way under) I strained it and tried it- funky, yes, semi sweet, yes, I saved most of it. Is it good or should I forget it and not let it get to that stage? I checked on it at day 5 and had mad white bubbles, no mold and then life gave me plenty of squirrels so I sort of forgot it until day 10. Should I start all over?
Why did my tepache carbonate within a few hours ? I fermented for 4 days and transferred to swing top bottles and one Kombucha bottle to monitor the pressure and with in 4 hours I noticed the lid was already pressed
I have seen where they do second batch using same skin and core and they add new water and sugar to it get second batch was wondering if good as the first batch
Mine has turned into vinegar after storing for more than 1 whole month(I was sick). I stored them in 3 different bottles .... The other 2 were fine but the glass one had white dots or sparks (not white form or anything which was ok). I have made other vinegars previously n it doesn't look like mother vinegar too which is cloudy n floats. I don't know if I should throw it away or not . Is the white compact dots harmless ?? Can anyone help ?
Are there any issues with oxygen exposure? Or sun? I am looking to start up my brewery again with small batches. Oxygen exposure is something I haven’t solved yet for beer- not sure about this one.
I found some red spots on the top of the tepache brew after 3 days. Not sure of it's yeast or mold. It isn't fuzzy and the brew smells great. Any advise?
9:45 - i do 2 days, three at most, for the carbonation (2nd ferment, in the bottle). Any more, for me, and there is way too much fizz. Making opening the bottle a very slow process (slowly letting out the gas). Too quick, things get messy fast ;) For me (with no added brewers yeast) - 3 to 5 day ferment = Classic Tepache (0.5 to about 1 percent) 7 to 9 day ferment = Hard Tepache (beer/cider strength - 3 to 6 percent) 14 day ferment = Tepache wine (around 9 percent) Peace.
As I understand fermenting as an amateur as long as you have some kind of yeast and some kind of sugar it should progress naturally. If you were to add a stronger yeast and honey you would come out with Pineapple mead
why not bananas? i'm trying to make a banana coffee fermentation for a syrup and i didn't find any information about naturally fermented banana beverages, is it possible and is it safe?
Mine tasted pretty sweet (but not really fermented) though it had bubbles. It also had a kinda sulfuric taste and smell which made it unpleasant to drink 😢
That's an interesting idea, I'm not sure it would be the most effective way to sour a batch but I guess it could work, although not sure how much pineapple you would need to get a good culture growing.
Do you have a tutorial on how to bottle tepache without worrying that it will explode? Im planning to sell tepache during street markets every weekend but im worried that it might explode, i cant find any answers online other than burping the bottles
I would look into heat pasteurizing if your really concerned about it. More work for you but if your planning to sell it’s probably a safe bet. Otherwise be very upfront that it should be drank as soon as possible and to store in fridge
Mine was about 1% ABV and super fizzy! I thought it was really neat and tasty. I have 2 still in my fridge, but they are probably vinegar at this point. LOL
@@TheBruSho everything you said about the pineapple as a fact, we're completely wrong. Rewatch your video and look at the facts you were telling people. They were all wrong. All you have to do is Google it if necessary. I have probably 60 pineapples growing currently. Haha. I still love your channel and give your video a like!
Pouring boiling hot water into glass might not be a great idea... Not all glass containers are made to withstand these sudden temperature changes. And getting a load of hot water over you is no fun. One should act with caution here.
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