So I've been asking other brewers if they've made popcorn moonshine. Not Popcorn Sutton moonshine but moonshine made from ground popped popcorn and if they have what did it taste like. Don't know if I've asked you before so I'll ask you. I've looked and looked on the net but can't find any mention of any one trying to make it that way. So was wondering if you'd give it a try. I'll even send the popcorn since if you're gonna try it might as well use good popcorn. I was thinking purple popcorn since it has the most flavor. If the shine tastes like popcorn it would make a great Cracker Jack(caramel) flavored shine.
I brew my tepache for three days, then bottle it tight for about 12 hours, then refrigerate. You get a fantastic carbonation from just those 12 hours. Lovely refreshing pineapple “beer”
@@jasonjennings6686 I’ve never measured it, but I only have1-3 adult beverages in an entire year, and 3 drinks is a heavy year for me and I don’t notice any sort of buzz from it so I would guess somewhere around 1% which is were store bought kombucha sits percentage wise and I do t get a buzz from that. A traditional beer or glass of wine and I start to feel it halfway through, I’m a lightweight.
@@kmatayka thanks for replying! Just ordered all the equipment to try this. I buy a lot of De La Calle tepache in the can. I'm going to try doing a watermen jalapeno version.
I have been making Tepache for a little while now and I have created a cocktail with vodka, Tepache, pineapple juice, and a squirt of jalapeño sugar syrup. Quite delicious and refreshing!
During lockdown made about 3 x 5 gallon,for us here about 20L per bucket, at the end of lockdown had about 15L leftover and distilled it Last year I found 2 x 2L bottles still effervescent but tasting like wine It was back then a good replacement if you're a beer lover
I’ve been using black peppercorns, Szechuan peppercorns and a little bit of clove in the first ferment. I have also been using raw organic turbinado sugar. First ferment goes about 3-4 days, then I transfer to flip top bottles with about a teaspoon of sugar at the bottom to help speed up the secondary ferment. I usually let that go about 2-3 days, burping the bottle every 24hrs to make sure I don’t have a bomb in my cabinet. I’m definitely going to try using piloncillo next time!!!
Did a batch a year or so ago and put half in a fridge (cool not cold) with a teaspoon more sugar and got a huge carb on it. Awesome stuff. Also great as a base for cocktails like mixed with a little lager and tequila!
I am about to embark on a similar recipe, but using jaggery instead of piloncillo. Along with the cinnamon & ginger, I'm going to add a Serrano pepper!🔥
I'm trying this recipe, Thanks Bearded! I have the same fermenter, I removed the rubber gasket from the lid and it works great, keeps the fruit fly's out. Amazon sells a stainless valve that fits the bottom, its better than the plastic one that comes with it.
@5:00 If you need cell walls to break, freeze the fruit first, and if you need more sugar, add the pineapple flesh not just the peel. No need to add powders of any sort to Tepache. I am sure there is wild pectic enzyme in the greenish part of the papaya skin if you really need some. But...... A 'wild' Tepache would have fewer than zero store-bought powders.
Thanks for the vid! I have 3 pineapples ready to go. I will try this with Jaggery (Indian raw cane sugar) as Piloncillo is too hard to get here in England.
you can just eat the pineapple or you can make a pineapple upside down cake, or pineapple syrup that you can use in cocktails. something I have started experimenting with making 25 litres of raspberry wine. bottling 7.5 litres and distilling the rest. the reat and adding raspberries to it as it matures, it was really nice going to do it again. Also going to try other fruit wines this way.
Nice work, as usual. I find pilocillo to be easier to handle by grating it like a block of cheese. Then it disolves quickly in warm water, saving an hour of precious time. Or you could drink a beer in the interim. A little hatch chile or serrano in there (just a bit), is indeed a delight. Cheers.
Say just an FYI. I just made a new batch. I only had dark brown sugar though. 4 gallon, tastes great, on a whim I ran a sample across the Refractometer. Came back 15%AVB. Now that's cool. Thinking about sending it to the Liquor Fairy.
Great to see you posting again, Brother Bearded. You teased us shamelessly with Mrs. Bearded just out of camera range. Smart move! I tried some tepache when Brewbird demonstrated it. I forgot about it and it went south. Time to try it again! Happy your new job is allowing you enough time to return to RU-vid. Missed you a lot, way afraid you had “gone George” on us. Speaking of the Devil, do you have any word for us from the Brother? Seriously good to see you back!!!
Brewbird's recipe comes out a little stronger than mine if I remember. Love her vids! Don't worry about me disappearing. Summer heat kicked my butt at work for a while, but I'm able to get more done now that it's cooling off. Haven't heard from George in a while.
With the Thanksgiving prices on whole pineapple ($1) I just had to revisit this. All my piloncillo and panela have been used up for rums, so I went with 8oz of brown sugar and a few tablespoons of molasses. (and some chilis) Same time, my daughter has started growing a pineapple from the tops!
Search "highway bread" and watch the video by tkor, wild rye highway mash? Have seen a bunch of bread videos but no beer or liquor using the roadside rye. Cheers mate!
Okay 👍 fermation finished I must admit I have done stage tasting at first ? But she has clarified put in jars in fridge 👌 I put just the tip of chilli with the ginger nice ! This is with inverted brown sugar maybe worth a try . I had to do it put a little spoon of fairy drops in glass with it all home made 😋thank you so much !
Looks delicious! Really hard to get piloncillo where I live (Nova Scotia) but I'm still trying! I use brown sugar and ferment using a ginger bug! LOVELY with rum or vodka but also just delicious on a hot day. I have also made a "Mexican Shandy" by mixing half Corona (or my homebrew) and half tepache in a glass (the Brits make a Shandy, I.e. half beer, half lemonade). Awfully nice 🍺🍍❤
distilled is the way to go on this drink maybe even freezer distilling freeze it and pour out the alcohol keep the taste and throw out the garbage raise it to 30% alchol
im a drinker. i like kombucha, beer, kimchi, whiskey, pretty much all fermented things. even fish sauce. to say i think this is the nastiest drink of all would be an understatement. i love pineapple but im allergic to it so i was never able to get into it like everyone else despite the fact that the person making it was from mexico and was following an age old recipe from his grandfather. to me, it tasted rotten, not fermented. maybe it was ifected or something but it wasnt good. everyone else liked the hell out of it so it must have been me. id try yours just to see. thanks for the nice vid:}
If you let your pineapple ripen too much you’ll get that rotten “zucchini bread” flavor. Got that a couple times and nearly gave up on making this. If you wait until there’s just a small green twinge at the bottom of the little sections on the skin, you’re golden.
How did you know I was going to make a fruit mead. But this is very different from most. Fruits of pineapple, canilope, honey dew and apples. I've done this as a wine years ago, step feeding it but not over working the yeast. Until they just quit working. Abv of 23% and not one hent of alcohol taste. Until you tried to stand up. And now I can use the flash from the fruit for my wild fermentation and make something about 3%abv, using the piloncillo, panel brown sugar, and if it's dry a good honey for backsweeten . Happy brewing q
I feel so bad for not having made this myself, as I have been wanting for a while. I also have no excuse because here in Texas I can get piloncillo literally feet away from where they sell the pineapple at my grocery store.
@FinnBearOfficial 😆 One time I threw some of the leese for blueberry wine out and a couple of my chickens got into it. It was enough to get them drunk, I thought they were dead. They were passed out in the mud. I had to bring them inside for three days. I felt so bad about that.
@@dawnteskey3259 OMG! 🤣🤣🤣🤣I saw a picture of a moose in Sweden that ate fermented apples and got drunk. Then it got frightened about something and hopped in the tree, getting stuck from it's antlers. Even that is not as funny as passed out chickens in the mud🤣🤣🤣
@@dawnteskey3259 I can't share a working link,but you can google the images. Do an image search with "humalainen hirvi omenapuussa" and you'll find newspaper articles and pics.👍
I use Starsan sanitizer. It's a no-rinse sanitizer that breaks down harmlessly and even acts as a yeast nutrient. The brewers motto is "trust the foam".
I definately want to try this for a weekend braai, think its a great idea to just brew something on the Monday for the coming weekend, and thats it! But we cant get hold of Piloncillo over here, so I was wondering what your thoughts would be to use Coconut sugar with regular brown sugar? Would that be comparible to a Piloncillo sugar?
If you like Pina Coladas! And getting sauced on your fruits. if you gotta mow the lawn, why not sip your own hooch. If you like staying up till midnight! Working on your next brews. Then you're the one we all look for, to keep us stocked with cheap booze! Lol
I don’t know anything about wild fermentation…so I may sound dumb asking this…will washing the pineapple not wash the yeast/bacteria off of it? Great video, btw. Watched it last night and got the itch. Just got home from the store with the stuff. Had to buy a new jug to make it in, so I’ll be making this tonight! Just wondering about the yeast being washed off, though.
You might try a few green sweet peppers and red sweet peppers. I made pineapple liqueur with the mixture, might be great. Mine was pretty good , but im not an alcohol drinker. So it went to my daughter. Ill certainly give yours a try. Take care.
Could you make a cherry bounce its tart 🍒 corn and honey I seen it on moonshiners and it just sounds delicious and I would love to know how and you and Jesse from still it are the 2 I think would make it delicious
Amos Owen's is know as the cherry bounce king a relative of Josh on moonshiners in case you wanted to do any research on him and cherry bounce I told you about
So I tried making tepatche the other day. It's been 6 days of fermentation but the smell is really weird. It's not very pleasent, you get a small hint of pineapple but it has an acidic effect to it. It burns your nose really bad when you try to sniff it. I still tried it and it tastes miles better than it smells. I'm not really used to scoby fermentation so I don't really know what to expect here (also its quite trycky to get cambucha where I live). My guess is that due to still being a bit cold here around 16C (60F) it is resault of stressed yeast. Yesterday I removed the fruit to see if that was the problem and I'll let it fully ferment to see if removing the gasses makes a difference. But is it possible to get this weirtd smells for wild fermentation?
Another viewer mentioned jaggery sugar. Basically any kind of unrefined sugar is going to be close. If you try the inverted brown sugar, let me know how it tastes.
It usually is ready in 3-5 days because there isn't as much sugar to ferment like a normal wine or cider recipe. Basically you start drinking it when it starts bubbling and is still sweet, so it doesn't usually finish fermenting by the time you drink the whole jug over the next few days.
Well I made this and I'm just not sure about it. Maybe it's supposed to taste like this or maybe something went wrong. It's got a bit of a vinegarness to it. I'm not well versed on kombucha as I've only tried it once and didn't care for it but this reminds me of that. I've seen some videos lately about sipping vinegars called Shrub or drinking vinegar and I'm thinking this is kind of like that. Should Tepache have a vinegar like smell and taste? Or did it turn on me. I fermented it for 4 days with a water and air bag on top.
