I live in the Caribbean. Fresh pineapples are a weekly staple in my home. Excited to try this and so happy that we’ll have a way to use up the parts of the pineapple we would normally discard. Thanks for sharing 🍍💛 Love the hair cut (and the note 😆)
In South America we also make a tea of the scraps of the pineapple. Boil it for atleast a half an hour and add sugar and squeeze lemon juice to your liking.
I am so glad this popped up!! I "accidentally" made apple tepache!! I was following another youtuber recipe to make ACV. They used brown sugar. I followed the recipe they did (pureed the apples) and stirred the liquid daily for 2 weeks. Then let it do its thing for 30 days. Strained and bottled. Kept at room temp. I notice when i open to pour i get a bit of fizz like opening a can of pop!! My store bought vinegar never fizzes!!! LOL!!! I have been adding to my water in the morning with my electrolyte pack and vitamin c. Think I will give sip to see what it tastes like "naked"!! I shall keep watching and learning from you!! TFS!!!
I make tepache pretty frequently in my house. We do 1st fermentation for about 3 days and 2nd fermentation for about 2 days and the taste and level of carbonation is really strong. I believe if you leave it in the first ferment too long it’ll eat too much of the sugar to give good carbonation. But play around with the level of days in ferment. I love tepache by how easy it is to make and doesn’t require a scoby or any starter liquid. Anyone thinking of getting into fermentation should definitely start with tepache.
@@YouBrewKombucha love your videos!! It’s the only high quality videos that get straight to the point. Also super high quality videos. Im looking to start doing kombucha. Just need to get a scoby. Thanks for making amazing videos! Keep it up!
if you leave it too long , you could add more sugar. if you are looking for more carbonation then get bottling sugar from a beer or wine shop and give it one week after bottling
The wife here, I agree with you. I just made a mostly tamarind version. 3 days first ferment, 2 days 2nd ferment maybe sooner depending on RT. You can even do a 2nd bulk ferment with the original pineapple skins and add the fruit of your choice. Usually ready to bottle in a day.
I don't know how long to keep drinks fermenting, since our room temperature is not "room temperature". Same problem every autumn before the heating cathes up with changing weathers. :/
All the recipes I've researched include sugar, and I know that it does help with fermentation, but if you give it a shot without sugar, let me know how it turns out. :)
I'm Mexican American and grew up on this wonderful dirink. I loved how easy you explained the process. Our family adds Mexican Piloncillo instead of brown sugar, 2 or 3 cloves and mash the pineapple before to release more pineapple flavor.
I Uganda we cook the pineapple rest into a juice.( the peels and hard middle part+ fresh ginger + plus tea leaves +Sugar) then you boil them and strain .cool juice and drink. We call it "Munanansi " Nanansi is pineapple. Can't wait to try this out..
Most of the Bromelain is in the skin. It's one of the main beneficial enzymes. That is why the skin is prolly preferred, other than it's a good way to use scraps. But again it's really a good way to get a ton of bromelain
If you live in slightly cooler areas and find you’re waiting several days to get your ferm going (like me) I use a tablespoon and a half of raw kraut brine for a two gallon jug. Works flawlessly
Love watching your videos, nice production (sound/video/editing/presentation) and good information. You got me into brewing Kombucha (CS Mead already got me into brewing cider) and hope many more people will enjoy doing this.
Dominican, we used to do this beverage as a child, but we used all the peels including the ones discarded here, also we added sugar when the fermentation was done. Love it and we didn't know it was healthy, if I'm not mistaken we called it guarapo de piña.
Why not juice the solids, most of the vitamins and amino are there in the stalk and solids, laco ferment means you absorb 100% of what ever is in there into your bloody, so juice the solids and put BACK in the brew, it will be good enough for a 2nd ferment doing that too. Every wonder why people who ferment beeets and spinach don't need iron infusions? juice what you ferment, don't throw the soldis out.
Great drink for health maintenance as well! But caution: make sure that the pineapple peels are pesticides free...if not, get information on how to remove the pesticides before preparation. Thanks for sharing...❤
Did you know, when Europeans first imported pineapples, they were rented out as ornaments, for parties and decorating? They were too valuable to just eat! You can see them in classical paintings.
It is also a sign of "welcome". That's why you see it on door knockers & house number signs. Shaped like a giant pinecone with a voluminous crown, the pineapple immediately commands attention. While it once represented unreachable wealth, the fruit now represents warm welcomes, celebration and hospitality, especially in the South. It was the ultimate symbol of wealth and was christened the “King of Fruit”. Thus, the pineapple came to symbolize friendship, welcome and hospitality throughout the Colonies. As the tradition grew, innkeepers added the pineapple to their signs and advertisements, and furniture with hand-carved pineapples was a common sight at inns throughout the Colonies and New England. One may also ask, is pineapple a symbol of hospitality? The pineapple is a symbol of hospitality and luxury, inspired by its historical rarity. Pineapples were not only expensive, they were fragile! The sea voyage from the Caribbean to the colonies rotted most of the fruit during the hot and humid voyage. Regarding this, what is a pineapple a sign of? Since the fruit was so perishable, it became a symbol of luxury, nobility, and wealth throughout Europe. A single pineapple could fetch a fortune. Thus, the host who was able to present freshly cut pineapple to his or her guests was the one with money, power, and connections.
Hey there!! I have started only recently brewing Kombucha. I am actually in the process of brewing my first batch and can’t wait to taste it! I have seen this recipe before on the Fermentation Adventure’s channel! I’m just wondering if it’s ok that the fruit is above the water line? No risk of it molding? Thanks so much! I saved my left over pineapple rinds and core and stored them in the freezer. Should I take them out and let them get to room temp before making this? Love your channel! So easy to understand. ❤️
@@YouBrewKombucha I am sorry to have invaded the other gentleman's space. I am an amateur brewer and have started recently. This video is certainly very informative. I would like to know how you cleaned the rind of the pineapple - I am referring to the spines and any grit that might be stuck in between
Omg! Thankyou so much! I just recently finished the rewatch of most of your videos to succesfully brew my first batch of kombucha! Ofc it worked, thankyou for the videos and tips ^^ And I just wanted to brew Tepache so bad recently! xD hahahha ty!!
I understand it can be carbonated more or less by how long it is left but when do i know it has the probiotics benefits? Honestly carbonation is not my priority in these kind of drinks as I'm primarily trying to get probiotic benefits, but am always uncertain when that threshold has been crossed
I love love your videos. Succint, not too lengthy. I brew kombucha because of your videos and have taught a few friends how to brew (thanks to u). Please continue making good quality videos
So how do u make 5 gallons is it supposed to be tart im thinking 2 cups of white sugar n 2 whole pineapple with peel n fruit let it ferment in a dark warm place i have a game room n i wanna leave it for a week
Hello, I've seen your kombucha videos they're awesome. You let your tepache ferment (F1) for 5-7 days then another 3-5 for (f2) carbonation. So many other sources state 3 days max, then drink or risk making pineapple vinegar. You haven't steered be wrong yet, just curious as to why your recipe is so different. Note: I live in the Philippines and ambient temp in my kitchen is 90°😅
Fermentation varies depending on temperature. So cooler temps will take longer to ferment. My average room temp is about 70-73F so that's likely the reason. I always recommend experimenting and adjusting based on your own variables :)
From Sydney Australia. Been watching your videos for yonks, mate. I learned about Kombucha dos and don'ts from you so I was excited to watch this video. I whipped mine up last night after work. I'll check on it in a weeks time. Fingers crossed it goes alright.
Anyone have any ideas why one might have gotten a bunch of white yuckiness / fuzz (maybe mold?) on the top of everything? I was thinking maybe it was because the pineapple maybe was above the water - I had filled the water to above the pineapple but it seemed to float later? I think it seemed fine around 3 days in. Then I checked around day 5 or 6 as there was a lot of nastiness on top. So weird.
🙋🤷👉..If the carbonation is too mild, add another 1-2 tsp.of sugar and leave in room temperature (in dark place) for another 1-3 days using balloon to indicate the amount of carbonate increase, and that's it, put in the fridge to cool as you prefer..and ENJOY 💕🙋🤷 🙋🤷..Thank you for uploading and thorough explanation for such marvellous TEPACHE drinks 🙏...and one last thing to say here 👉.. You're really beautiful too💕🧏🙆
I usually wash off my fruit before slicing and preparing (to get rid of any pesticides or contaminants that are on the outside). But I’m wondering if the natural yeast and bacteria that are used for this are on the outside or inside of the pineapple! Should we wash the pineapple before preparing for making Tepache? ps. Love your videos! I’m now making kombucha myself!
I've seen people suggest to do a light wash. Normally you'd soak your fruit in water and vinegar to kill bacteria. But if you do that you'll kill the yeast
@@Foxofthecloud - Thanks. I was just wanting to wash without removing the needed bacteria. The pineapples in our grocery stores are big corporation brands that I believe are not organic (and probably have pesticides on them)! I don’t want any pesticides in my drink.
It’s not about the yeast. The pineapple per se has some enzymes and that is what help to make tepache. Even did without the peels. Just the fruit and core.
My mom always used to use pickle jars as her wine glass. So after growing up accustomed to seeing that it's kinda weird seeing a wine glass being used in a different manner.
Love your videos! I'm definitely going to try this. My mom always spoke about tepache but I've never tried making it. Now I will. Do you think it would work with coconut sugar? And is there health benefits to drinking?
Mold developed on a few pieces of the pineapple rind which was sticking out at the top of my first attempt. Any advice on how to avoid this from happening again?
She answered someone else about this with: "If you have a food-safe dish or something that you can put at the top of the container to weigh the fruit pieces down, that'll help."
Can I make this EXCLUDING the peels? I live far away from where pineapples grow, so I can’t imagine that the ones I find in the shops aren’t sprayed with pesticides in order to survive the long transport.
This was wonderful, thank you for explaining so thoroughly! I was afraid it wasn't fermenting fast enough, but your method makes a lot more sense. Great video, I'm a new subscriber 🎉
So I see no cleaning of the peels in this video. I have checked other recipes too. None of them mention cleaning. I know you talk about "natural bacteria and fungi" on the peels. Does it mean if someone washes the peels thoroughly like I do then I need to add cultures since I might have washed off the bacteria/fungi?
