PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Let’s just say we came to this conclusion the hard way haha
Has nobody reported this video yet? Dude you made a fucking bottle bomb and your lucky you didn't blow yourself up. Don't use sealed bottles to active ferment.
@VeryGoodDrinks I was wondering where you bought the jar you used for the first fermentation or if you wouldn't mind posting the link for it? It would be appreciated!
Ive been makiing tepache every summer for about 2 years and love it. This is the first time I'm making the alcoholic version using your second fermentation method. I just started the 2nd fermentation process. Can't wait to try the beer in a few days! Thanks for this!
GREAT JOB, thanks for the video. I work for a Kombucha company and recently started making wine again. The owner brought me some Tepache that he & a friend of his had made. REALLY good stuff. I'm getting ready to do a gallon, then a 5 gallon to have ready for July 4th.
If you aren't in a tropical area/don't have access to fresh pineapple without pesticides, be sure to buy some starter yeast since there may not be enough natural stuff to get a good ferment :)
Hey guys i'm in the Italian Alps foot-of-the-mountain area, right now it's still a cold spring climate year, 15-25°C night-day temperatures. Organic pineapples are too expensive. But we do find 'overripe' ones almost for free (they're supersweet and i love them). So: i'm trying now a 'reverse tepache': i dtiched the peel (still squeezed/crushed the pulp that stay stuck cut on it - by hand - it quas fun hehe) But basically i trashed the peels, and used only the pulp. Because it is already sweet and watery, i've done half fruit (about 1 kilo) - 50 grams sugar - 1 litre water. Basically it's one part water for each one part fruit pulp. I'm doing two batches/buckets with 3 halves of fruit: 3+3 = 6 litres each. In one, i've added some old baker's (NOT beer's which might be too acid in the end) yeast. 24h now (since yesterday) and both are rolling well, some bubbles and foam; the yeasted one is kinda crazy, superfermenting and a fantastic smell! Today i'll skim the foam (kham yeast which i read somehwere has to be removed, off-taste) and can't wait, men! Cheers!
@@dorianblue4229 I can confirm that the bakers yeast works just fine. My first batch simply rotted as the pineapple must have been sterile with zero wild yeast. Second batch I used about half a teaspoon of yeast and it worked perfectly. Cheers
Thank you. This is my favorite tepache video. The plastic balls are simple and practical. I think I will be using that this time. Started the first fermentation earlier today and I think it's going to be good because I didn't wait for the pineapple to get to dried out on the outside this time around. Did not have cinnamon sticks or star anise today so I just used some cloves some allspice and a little bit of black peppercorn
PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Thanks for the comment
I’m gonna start making this every time I cut up fresh pineapple!! I used the recipe in my big book of kombucha and it’s a total disaster! Hope this works for me…started my fermentation today!
Pencipta (Fāţir):12 - Dan tiada sama (antara) dua laut; yang ini tawar, segar, sedap diminum dan yang lain asin lagi pahit. Dan dari masing-masing laut itu kamu dapat memakan daging yang segar dan kamu dapat mengeluarkan perhiasan yang dapat kamu memakainya, dan pada masing-masingnya kamu lihat kapal-kapal berlayar membelah laut supaya kamu dapat mencari karunia-Nya dan supaya kamu bersyukur.
You know what, I have some frozen for just this occasion! In theory it should work perfectly but I’ll let you know once I try it myself! Thanks for the comment 👍
It is great to cook/roast chicken with pineapple skin cut as you did it. Add salt to taste, red fresh chilies, garlick, ginger, anis, black pepper few tomato etc once cooked can add any herbs too( optional). Try it and enjoy. ** Remove the cooked pineapple skin before serving to eat - it is to avoid choking the small pieces while eating.
Oh absolutely. You can apply this to almost anything. This is essentially how all wine and beer is made. As long as there is sugar and yeast present, fermentation will occur. The rest is totally up to you to experiment with! Go forth and ferment! Let us know how it goes!
@@VeryGoodDrinks i did the bottle for my second fermentation but it tasted like old pineapple. I think im going to just do the first fermentation in glass which had that good taste a bit of carbonation.
Thanks for such great instructions 🌟 Is the granulated sugar necessary to add? Just want to keep the sugar levels lower… fruit naturally has sugar so I’m wondering if the ferment could still work with the natural sugars of the pineapple. Or maybe can add coconut-water or like kiwi juice instead of granulated sugar? Or worst case honey. I’d rather just keep it 100% fruit. What are your suggestions?
Honey is also mostly sugar so that wouldn't make a difference. But like the other commenter said, the sugar is consumed by the yeast and converted to alcohol. If you wouldn't add any, all the sugar from the pineapple would be consumed and you'd probably get a very sour drink!
As others have correctly stated, the sugar is converted to alcohol and CO2 so once the fermentation has gone on for some time, the sweetness we lessen. You can totally do these fermentations with the natural sugars present in the fruit! All natural! However, the added sugar in this recipe help get a more active ferment and a higher alcohol level. Hope this helps, thanks for the comment. Happy fermenting! 👍
Am making a 3 liter batch here in Kenya, it appears as if the yeast is a morning person... It's not bubbling in the afternoon but very much so in the mornings. Could the ambient temperature of 28+ C be too high?
I have a few questions hopefully someone can answer. What is the percentage of sugar to fruits in weight (not cups)? Also whats the percentage of water to fruit/sugar? What exactly is the 'fermentaion station'?
Hey man in Italy i can find only pineapples teated with pesticides on the surface so i used the pulp NOT the skins, but it has more sugars and water already. The fruit should have about 10% natural sugars (google...), so as i already have some 100 g sugars i added only some 25 grams of my sugar by any kilo of fruit pulp. And 1 litre water each. So i've done: 1.5 pineapple fruit (pulp not skins) + 1.5 water + 25 g sugar (= one full tablespoon) It's working well to me, it's all i can say, hope it helps :)
awesome video! another video suggested the secondary fermentation to be a week or two. Mine is at day 5 and kinda looks ready. What would leaving it alone for 2 weeks do?
Thanks! You can leave it in secondary for quite awhile although the longer it sits the more of a bomb it’ll become. Sometimes letting it sit can allow the flavors to meld a bit more. I’d suggest cold crashing in the fridge to allow all the gas to dissolve into the liquid. You can keep it there u til your ready to drink it 🫡
It continues fermenting very slowly in the fridge so depending on your yeast it could sit for anywhere from a week to a month without going too dry / sour to be tasty
Thank you so much for the clarification. I just finished 24 hours of the second fermentation phase and my bottle was under so much pressure. I was afraid it was going to explode. I let a little bit out… Did I ruin it?
Hey guys i tried this recipe at home and i think Is kinda working... But i have 2 questions! 1) for how long can i keep this drink in the fridge? 2) how can i know if my Tepache worked? Thank you anyway, love your Channel!✌🏼
So excited to hear you tried this! For question 1, if you decide to do the second bottled fermentation you can leave that in the fridge unopened for a few weeks (maybe longer but we haven't tried). Once you open it you will want to drink it within a few days, just like you would fresh juice or wine. 2. You will know the tepache is working in the the first fermentation when you see bubbles (usually within the first few days). This means the yeast is alive and eating the sugar. When you burp the container you should hear a hiss or pressure releasing. In the second fermentation you want to look for signs that the pressure is building. This is why we like to use the plastic bottles so we can see/feel the pressure building in the bottle. You can also usually see very small bubbles as well. It definitely takes a bit of practice so if this batch didn't turn out great, don't be afraid to try again! I hope this helped! Feel free to hit us with more questions.
A neat add on for 1 is that its unlikely to ever make you sick, if you keep it in the fridge it slows the fermentation down to nearly zero and the acidity and alcohol combination make for a drink that never goes bad in the true sense of the word. So give it a taste, if you still like it then drink it.
Heya! Just wondering, why do you add the tea and also, how long before it turns from Tepache into Tepache beer as I have made this before and did not realize I may have had brewed beer!! Tyfs! :)
The tea is just there to add a bit of tannin and complexity to the flavor but isn’t necessary at all. It was an artistic choice haha. The second fermentation in the bottle is what makes the Tepache into more of a beer! Cheers!
I don’t think so but I will maybe test this theory! Working out a method for “disgorging” the yeast plug but haven’t gotten it figured out just yet. Stay tuned I guess (:
You can totally use berries! They should have their own natural yeast as long as they were exposed to pesticides. If you’re having trouble getting them going, you can also help your ferments along with commercial yeasts from your local brew shop or keep the left over lees (yeast) from successful past ferments and inoculate with those. Hope this helps. Happy fermenting!
@@VeryGoodDrinks thanks, I started a batch yesterday, I see a little foam on top from fermentation, so I hope there is enough natural yeast on the pineapple skin. I live in Denmark, so they have travlt far 😅
Your vids and channel pretty cool but all your recipies made from tropical things while i live on the north xd Like pineapple costs here ~15 dollars Well that aint stopped me from buying it though, there is Tepache fermenting near me
Nice video. However, Americans in Thailand saying ' We'll get somone to clean this up ' after a minor bench spillage in a kitchen turns me right off. Are your hands too special to wipe up a spill, you need to call in a maid????
