We agree! So glad you enjoyed it - thanks for watching!

That’s sounds so delicious!!! I’m so glad!!! 💕💕💕

Best comment ever!! Thanks so much and please let me know if there are any videos you want to see next!

how did your great grandparents do i, ive been wanting to make tepache for the longest time

YAY! So glad you enjoyed!

Thanks for watching!!

That's amazing!! Thanks for following!

Exactly! And thanks so much for watching!

After straining, the entire contents can make another batch by adding more sugar and water, a two fer one!

Let us know how it turns out 🥰

THANK YOU SO MUCH!!! 😍😍😍

You're so right! 😳

Tu diles wei haha jk

Peee-on ceee lo

Aw wow, very cool! Thanks so much for sharing. We've done a green tea kombucha where we've added muddled pineapple into the batch after a week of fermenting on its own, and then fermented together for a few days and that was delicious! But your idea would also be interesting to see what happens - we'd love to know the result if you end up trying it out!

Thank you :) let us know if you make it and how it turns out!

Awesome! Let us know how you like it!

Where do you live, sir ? Piloncillo is available in supermarket stores

@@XYKelseyyy - North-Central Montana, not so much. :(

@@ronaldfischer9712 ahh I see, I apologize for my response as I thought it was available in supermarkets but I forget i live in a predominately Mexican environment. It may not be available to everyone I'm realizing. Anyways, thank you for your response :)

@@XYKelseyyy - no worries at all...thank goodness for the Internet! Cheers ~

Great idea!

Scrubbing the outside of the pineapple will remove a great deal of the bacteria you're counting on to ferment the drink, since that's where they live on fruit. So it kind of defeats the purpose.

Thanks for watching! Hi from New York!

Posting it here too just incase! We store it in closed jars or bottles in the fridge. And like to drink it within a week (the wild yeast will keep consuming the sugar so it get's more sour as it goes). Thanks for watching!

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Hi Cliff! We store it in closed jars or bottles in the fridge. And like to drink it within a week (the wild yeast will keep consuming the sugar so it get's more sour as it goes).

Hi Ellen! We love to smell of ripe pineapple too! We store the Tepache in closed jars or bottles in the fridge. And like to drink it within a week (the wild yeast will keep consuming the sugar so it get's more sour as it goes).

Unfortunately Stevia doesn't ferment. But the pilconillo has a unique flavor--similar to molasses--that does add to the recipe. 🥰

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Sweet, a lil sour and a nice fizz is perfect. The dusting of white at the bottom is just wild yeast and totally normal.

K D I make my tepache with brown sugar and heat up some water on the side to melt the sugar in before adding to the container

It's lightly sweet. If you let it ferment longer it gets less sweet and more tart, but tastes thinner. We like the taste best after 2-3 days but definitely try it and move to the refrigerator when it's to your liking!

Thanks for the tip!!

i'll try this jaggery option, coz when i ask for brown sugar the shopkeeper stares at me strangely as if m really askin for drugs ;) in India.

Is it same like asian coconut sugar?

I'm so glad!

Good question! We have some experience with campden tablets in alcohol fermentation haven't tried it with tepache. It might work, but tepache is pretty fickle, and has wild yeast in it which aren't always entirely curbed by sulfites. Please let us know if you try it - we're super curious. But we'll be drinking it fresh for now!

@@FarmSteady I'll try it. But i think the combination of chilling it and the tablet should safely and with minimal effect to flavor kill the wild yeast.

Great question! Tepache uses wild yeast to ferment. The pilloncillo (a type of sugar) is food for the yeast, and adds great flavor and some sweetness to the beverage.

@@FarmSteady this doesn't answer his question? Who handles your social media? A donkey?

In Tapache, the wild yeast from the pineapple should short term out compete and also feed on any microbes that'd cause any or much harm. Yeast are cannibalistic like that.

Yes. Bubbles rising up the inside of the fermenter. Should get to smelling good too.

Let it ferment for 2-3 days out of direct sunlight and then it's good to go!

Leave it sealed shut in jar for a day or 2 for carbonation to happen

Not quite fizzy like Kombucha. Let it ferment for 2-3 days out of direct sunlight and you'll be good to go!

Room temp during fermentation. Refrigerate after the 2-3 days.

SbudaPaloni You can add any other yeast you want to it. I tried it with a culture of bacteria that’s used for sour beers and it did have a more beer taste. Kinda like a saison. But I don’t think it would be called a beer since there wasn’t any grains used as sugars

Good question. It will definitely get more alcoholic, but it will also get more sour. There's a limited amount of sugar in this recipe, so it won't really taste good and will eventually turn into something like vinegar. If you wanted to brew a tepache-inspired beer, you'd still want to use grain (for its sugar and for the body it'd provide your beer), and beer yeast to reach the higher alcohol. From there, you could add the spices from a tepache and even some pineapple. Fermenting with a massive amount of pineapple may make your beer too acidic and give your yeast a hard time fermenting. If you want to learn any more about making your own beer, you can check out our other KZfaq channel here: kzfaq.info

@@dansots Solid advice, thank you! 🤙

SbudaPaloni just be careful because it gets really active really quick. id get a airlock with a blow off tube, so you don’t make a glass bomb.

You can totally use the core and a couple pieces of fresh pineapple instead of the peel. And swap in as unrefined a cane sugar as you can get your hands on.

We’ve tried it both ways. The acidity makes the sugar dissolve quite quickly.

FarmSteady awesome! I made mine with some extra Brett/lacto bacteria I had a from a sour blonde ale I made a while ago. It came out really well and had more of a beer taste and it retained a nice head once poured. Will be experimenting with hops later.

Which strain of microbiome r present in this drink....from india

Thanks so much!! 💕

Thanks you very much 😀

Now that you've burped it, it should be ok to ferment for another day.

@@FarmSteady thank you do much

@@SowmyaVRa Enjoy!

Out during fermentation. Refrigerated after!

it sounds like you might be talking about Kahn yeast that can sometimes form during fermentation. We typically don't have an issue with it in our tepache as it only ferments for a couple of days.

Piloncillo is a raw, unrefined form of cane sugar that has more of a molasses taste. We usually try to consume our Tepache within the first two or three weeks!

@@FarmSteady thank you so much 👍

That can be an option for sure! We use the core and peels as they're typically the bits that are thrown away!

Glad you like it!

For this video we used a gallon container but have used the same amount of ingredients (just less water) in half gallon batches - they are just a little strong so we normally dilute the finished tepache with a little water if we're using a smaller vessel.

Great question! We do. Pineapples aren't local to us in any way so we rinse them well before making the tepache, the open fermentation ensures that there will be enough wild yeast for an active fermentation.

You definitely can, but I think the flavor and body on this one is best fresh.

We recommend moving it to the fridge after three days so that it’s sweet and tangy. Fermenting it longer means those sugars are going to be converted to alcohol, and your tepache will taste less sweet and the mouthfeel will be a lot thinner.

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Because these recipe doesn't contain any salt and has a lot of sugar, it ferments very quickly! It is definitely unique for something to have such a short fermentation time.

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You can sub in 1 cup of turbinado/raw sugar or brown sugar (just make sure that it's just sugar on the ingredient labels and doesn't have any anti-caking ingredients)

For this we use a cloth cover because it's relying on wild yeast and is a super short ferment.

Thanks for the tip!

You know it! kzfaq.info/get/bejne/ZtyGnpCC1NqRj5c.html

We used a gallon glad har, but a half gallon would work too. This one is really easy to do with something you have on hand!

We use an 8 oz cone of piloncillo (this is the most common size we've found as well)

Thanks a ton!!

I also thought by not washing the outside of the pineapple let the wild yeast help in fermentation..

Thanks! A friend made it.

It is an unrefined cane sugar - you can sub in turbinado sugar, brown sugar, jaggery or palm sugar if those are easier to find!

We recommend using as many as it might take to fill the the jar up with the core & peels. Happy fermenting!

Oh no! It is a fast ferment with a high sugar content so mold is always the enemy. Go for a ripe but not *too* ripe pineapple and try to keep everything submerged during fermentation.

For a wide mouth fermenter you can use a weighted down bread plate on top of the fruit to keep it submerged. For a narrow mouth fermenter, use a plastic baggy filled partway with water. Hope that helps.

Thanks for the tip!

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Yum!!

It absolutely has some probiotics from the good bacteria and natural yeast on the pineapple skins. With that said, kombucha will have a lot more. Tepache is a pretty fast ferment that uses the yeast naturally found on the pineapple to ferment the sugars from the piloncillo and pineapple to ferment, but you stop the process before it fully ferments so that the drink is still a bit sweet. If you really wanted to make this drink super-high in probiotics, you'd let if ferment for a long time. But it'd become sour and more vinegar-like. So it wouldn't really be tepache any more--and it wouldn't be all that tasty to drink.

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That's the kind of drink I'm trying to make

@@IsraelN626 How did you go with that?

@@sarcasmo57 unfortunately I have never got there yet but every now and then I think about it from time to time when I'll make it

By the way I'm only 19 lol

Thanks for the tip!

That's the piloncillo (an unrefined cane sugar that comes in a cone shape and can be found online and in Mexican specialty stores). Full recipe here: farmsteady.com/field-guide/recipe-tepache

I also find it at Walmart.

You'll want to consume it within 2 weeks!

Thank you for the tip!

We will try our best in the future! Thank you!

It's a really tasty sugar that lends a lot of flavor. But you can totally sub in turbinado, brown sugar, jaggery or palm sugar. If you're making it yourself the choice of ingredients is always up to you!

We like to drink it 2-3 days in before the yeast has a chance to convert too many of the sugars to alcohol because we think it tastes better at that point. If you let it fully ferment it will have a higher ABV but will taste thinner and not sweet. And still overall won't be a very high ABV. BUT tepache is fantastic in rum cocktails or cut with a beer if you want something boozier.

Thanks for the feedback! We're definitely working on getting some new music in there :)

I'm sure that would be delicious!

I was going to ask if ginger is ever added? I can’t wait to try this!

The fermentation process in Tepache does convert some of the sugars to alcohol.