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wendy devlin

Jul 23, 2010, 5:34 PM

Post #1 of 4 (8932 views)

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Tepache

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It's a summer-time refreshing beverage.

Take two ripe pineapples. Carve off the edible bits. Place the inedible bits in a container.

Add three litros of water and two cups brown sugar. Look up what quanity of piloncillo, if you want to be more traditional.

Wait. Three days. However if you're a stickler for four day wine...then four days.

Decant. Discard moldy bits. Enjoy!

Anonimo

Jul 24, 2010, 2:22 AM

Post #2 of 4 (8901 views)

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Re: [wendy devlin] Tepache

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Wendy, I recently made another batch o' tepache. I put a cinnamon stick and a couple of cloves in with the fermenting brew.

My instructions have you do the brew with only part of the total water, then, after 3-4 days, strain out the debris, add the rest of the water, and continue.

If left too long, tepache becomes a nice Pineapple Vinegar. Here's the post for tepache from my blog:
http://mexkitchen.blogspot.com/...2/batch-tepache.html

The "crush" fermenting.

Provecho,
Anonimo

wendy devlin

Jul 24, 2010, 5:36 PM

Post #3 of 4 (8862 views)

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Re: [wendy devlin] Tepache

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Anonimo,

Your Tepache looks to be uncovered.

From a bit that I've read, the bacteria on the skins of the pineapple do their 'happy dance', anaerobically.(without air)

So I put my brew in a large jar and tighten the lid. Although will try your method of less water at the outset and add more later, to see if the brew tastes any different.

Without being closed to the air, any visiting fruit flies would likely be attracted and bring the vinegar-making bacteria, that I read once, live on their
tiny feet. Turning the mild wine into vinegar. Although pineapple vinegar has it's uses too.

Have you experience, with other mild fermented drinks, that are as easy to make as Tepache?

Peter

Jul 24, 2010, 11:26 PM

Post #4 of 4 (8842 views)

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Re: [wendy devlin] Tepache

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My old college-days favorite was apple jack. You can use fresh apples or the route I used to take was with apple juice. Store-bought apple juice I found helpful to add a bit of yeast but with fresh juice it wasn't necessary. Easy process, ferment 3-4 days. I bottled it early in old champagne bottles to let it finish and preserve the natural carbonation.