Jul 24, 2010, 5:36 PM
Post #3 of 4
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?