i really wish they taught food preservation in school, but im glad this is here for me to learn it as an adult :D
@FarmSteady Жыл бұрын
We agree! So glad you enjoyed it - thanks for watching!
@mikkileon63804 жыл бұрын
Hi Erica 🙋🏽♀️, I wanted to let You know that My Tepache came out Amazing 😁. I did use Puréed Fresh Pineapple to do a second Fermentation after Bottling The Tepache. It came out this slightly sweet & tart fizzy delicious Drink. I took it out of town with me to visit My Adult 😉 Daughter & we used it as a mixer with Tequila and Wow😲🤤so Dang Great 👍🏽 LOL 😜
@FarmSteady4 жыл бұрын
That’s sounds so delicious!!! I’m so glad!!! 💕💕💕
@XYKelseyyy5 жыл бұрын
Reminds me of the way my great grandparents in Mexico used to do it, although not exactly to the T like this, but still brings back good memories. Great video :)
@FarmSteady5 жыл бұрын
Best comment ever!! Thanks so much and please let me know if there are any videos you want to see next!
@MFLuder-ru2bl3 жыл бұрын
how did your great grandparents do i, ive been wanting to make tepache for the longest time
@cristinaandrade1873 жыл бұрын
I make it , It was Delicious 😉 thanks 🍀🥰🥰🥰😷😷😷🍀🍀🍀🍀
@FarmSteady3 жыл бұрын
YAY! So glad you enjoyed!
@dorisbalayong54044 жыл бұрын
So easy to make and thanks for sharing ❤❤❤
@FarmSteady4 жыл бұрын
Thanks for watching!!
@crochetgottaloveit4 жыл бұрын
Just finished cutting up a pineapple and making a batch of pineapple kombucha. Now, on to making a tepeche with your recipe. Many thanks for making this video and also, just subbed to your channel. ☺☺☺☺
@FarmSteady4 жыл бұрын
That's amazing!! Thanks for following!
@kennewicksheri5 жыл бұрын
You are rocking this.. Now I know what to do with the extra pieces of pineapple - the peelings and the core when I make your pineapple/ turmeric / mint kraut
@FarmSteady5 жыл бұрын
Exactly! And thanks so much for watching!
@treeba5315 жыл бұрын
After straining, the entire contents can make another batch by adding more sugar and water, a two fer one!
@RamonHernandez-ux4uz3 жыл бұрын
Hola, me gusto mucho tu tepache con piloncillo, la voy a hacer. Muchas gracias S.A. Tx
@FarmSteady3 жыл бұрын
Let us know how it turns out 🥰
@nafk80805 жыл бұрын
I love your videos, thanks so much for all the great ideas!
@FarmSteady5 жыл бұрын
THANK YOU SO MUCH!!! 😍😍😍
@joshsosa48225 жыл бұрын
The first L in piloncillo is pronounced like a regular English L. Only double L's have a Y sound.
@FarmSteady5 жыл бұрын
You're so right! 😳
@XYKelseyyy5 жыл бұрын
Tu diles wei haha jk
@heidichua12214 жыл бұрын
Peee-on ceee lo
@naomidebruin7495 Жыл бұрын
We call it Pinapple Beer / Pynappel Bier in South Africa. My made this since I can remember! We just use plain sugar and no cinnamon stick or cloves. Will try it though with it to try something different. Was wondering if I chop up the pynapple peel in pieces and place it in a cheesecloth into my kombucha mix instead of rooibos tea, if it will do its thing? Let me know what you think? It will lean more towards the herbucha side I think?
@FarmSteady Жыл бұрын
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!
@rajeshoa713 жыл бұрын
Simple short presentation 😋
@FarmSteady3 жыл бұрын
Thank you :) let us know if you make it and how it turns out!
@ronaldfischer97125 жыл бұрын
Another one for the to-do list...thank you! I placed my order for the piloncillo this morning, since it is not available where I live. :)
@FarmSteady5 жыл бұрын
Awesome! Let us know how you like it!
@XYKelseyyy5 жыл бұрын
Where do you live, sir ? Piloncillo is available in supermarket stores
@ronaldfischer97125 жыл бұрын
@@XYKelseyyy - North-Central Montana, not so much. :(
@XYKelseyyy5 жыл бұрын
@@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 :)
@ronaldfischer97125 жыл бұрын
@@XYKelseyyy - no worries at all...thank goodness for the Internet! Cheers ~
@pitajalla4 жыл бұрын
What about scrubbing the outside of the pineapple? That won't remove the pesticides that were applied, but maybe it will get off some of the other things that touched the pineapple on its way from the field to your kitchen.
@FarmSteady4 жыл бұрын
Great idea!
@NezumiWorks4 жыл бұрын
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.
@Fuzzinutt5 жыл бұрын
Thank you!! Hey from Australia!! ;D
@FarmSteady5 жыл бұрын
Thanks for watching! Hi from New York!
@ellenbryant76795 жыл бұрын
Sorry, I found the information for the Piloncillo. I didn't read down far enough, but don't see how long it will keep refrigerated?? I'm a new subscriber.
@FarmSteady5 жыл бұрын
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!
@journeyfortwo52113 жыл бұрын
Looks great
@michaelweathers95874 жыл бұрын
I subbed. I love that your video is succinct, and the recipe is easy. On to a healthier gut!
@FarmSteady4 жыл бұрын
💕💕💕💕💕
@cliffsheffield73995 жыл бұрын
Once it is ready, how do you store? And for how long will it stay good?
@FarmSteady5 жыл бұрын
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).
@ellenbryant76795 жыл бұрын
Hi, don't see the link for the sugar cone?? How long will this last in the refrigerator? Also, I learned that uncut pineapples that aren't quite ripe, they will ripen on the counter. I had bought a couple of pineapples and they weren't quite ripe enough to cut, quite a bit of green, so I set them in my laundry room on top of my dryer for a few days, they turned a golden yellow and you could smell the sweet scent of pineapple and I knew they were ready to cut.
@FarmSteady5 жыл бұрын
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).
@mariebitza63403 жыл бұрын
thanks for the easy recipe! Can I use a sweetener replacement like stevia?
@FarmSteady3 жыл бұрын
Unfortunately Stevia doesn't ferment. But the pilconillo has a unique flavor--similar to molasses--that does add to the recipe. 🥰
@Sam-em1ic4 жыл бұрын
Awesome!
@FarmSteady4 жыл бұрын
🍍🍍🍍🍍
@kralenketinkje5 жыл бұрын
Hi! So I made tepache with 1 cup of brown sugar divided over two 1qt (1L) bottles, 1 cinnamon stick and washed pineapple peals. However the sugar didn't completly dissolve. I did submerge the content and after three days it was fizzing nicely and a good foam layer on top so I put it in the refridgerator after getting the pineapple and stuff out. However there's a layer of white on the bottom now and I don't know if it's the brown sugar or something else. It seems to be sticking together. It smells sour-ish but the taste is sweet, a lil sour and a nice fuzz. I don't know if it's safe so I'd love to have some advice on what this could be. Cheers!
@FarmSteady5 жыл бұрын
Sweet, a lil sour and a nice fizz is perfect. The dusting of white at the bottom is just wild yeast and totally normal.
@kendragalvan5905 жыл бұрын
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
@FarmhouseTeas5 жыл бұрын
One ferment I haven't made yet!! Going to have to try that. Does the ferment wat all of the sugar or is it still really sweet?
@FarmSteady5 жыл бұрын
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!
@eighty95 жыл бұрын
If don't find Pilonchillo use jaggery you will get in Indian grocery store.
@FarmSteady5 жыл бұрын
Thanks for the tip!!
@jayb61804 жыл бұрын
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.
@fadhilaabdurachman65223 жыл бұрын
Is it same like asian coconut sugar?
@sarcasmo574 жыл бұрын
Thanks Mes FarmSteady. Your videos really put the "neapp" in Pineapple.
@FarmSteady2 жыл бұрын
I'm so glad!
@wjbrown47485 жыл бұрын
Can you use Camden tablets and chill it (36-50 degrees F) after it's at the point of flavor and mouthfeel desired to stop the fermentation process to have a longer storage life?
@FarmSteady5 жыл бұрын
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!
@wjbrown47485 жыл бұрын
@@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.
@KillYourTV864 жыл бұрын
Hi! I'm new to lacto-fermenting and the only ones I've familiarized myself with use salt as a means of killing bad bacteria and preserving the contents. Does the piloncillo do the same here? Thx.
@FarmSteady4 жыл бұрын
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.
@CiscoZero4 жыл бұрын
@@FarmSteady this doesn't answer his question? Who handles your social media? A donkey?
@CarlPapa882 жыл бұрын
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.
@gbhaskar47034 жыл бұрын
What is the indication that it is fermenting well and it is good to consume ? Bubbles ? thanks
@CarlPapa882 жыл бұрын
Yes. Bubbles rising up the inside of the fermenter. Should get to smelling good too.
@FarmSteady2 жыл бұрын
Let it ferment for 2-3 days out of direct sunlight and then it's good to go!
@joanncolon96704 жыл бұрын
will it FIZZ like Kombucha? and so I do not need to do a 2nd Fermentation?? that is GREAT!! im so NEW to FERMENTATION
@jayhughes43543 жыл бұрын
Leave it sealed shut in jar for a day or 2 for carbonation to happen
@FarmSteady2 жыл бұрын
Not quite fizzy like Kombucha. Let it ferment for 2-3 days out of direct sunlight and you'll be good to go!
@alexvaldez44814 жыл бұрын
Do you ferment it by “refrigeration” for 2-3 days or does it sit out at room temp for 2-3 days?
@FarmSteady4 жыл бұрын
Room temp during fermentation. Refrigerate after the 2-3 days.
@sbudapaloni4 жыл бұрын
Hey FarmSteady, great video. I saw a similar recipe, where the difference was that they were making beer and fermenting over 7 days. So my question is, does fermenting it longer turn it more into beer?
@dansots4 жыл бұрын
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
@FarmSteady4 жыл бұрын
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
@sbudapaloni4 жыл бұрын
@@dansots Solid advice, thank you! 🤙
@dansots4 жыл бұрын
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.
@eszterszabo87874 жыл бұрын
I don't think I can buy pineapples where I live that aren't submerged in chemicals at a point in their lives so I'm not confident to use the peels. Will using the fruit itself make it very different? Also, since piloncillo is also not very easy to come by, does it taste much different from regular cane sugar?
@FarmSteady4 жыл бұрын
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.
@dansots4 жыл бұрын
I’d probably dissolve the sugar in the water you’re gonna put in first, the yeast will start fermenting sooner. Make sure you cool the water back down before adding it so you won’t kill off the yeast.
@FarmSteady4 жыл бұрын
We’ve tried it both ways. The acidity makes the sugar dissolve quite quickly.
@dansots4 жыл бұрын
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.
@jijiladii4 жыл бұрын
Which strain of microbiome r present in this drink....from india
@asellashealthyfood24204 жыл бұрын
I like your video 📹♥
@FarmSteady4 жыл бұрын
Thanks so much!! 💕
@asellashealthyfood24204 жыл бұрын
Thanks you very much 😀
@SowmyaVRa3 жыл бұрын
I am in the process of making Tepache.. It's been 24hrs now and when i opened the bottle there was too much fizz formed.. Is ot ready to go or do i need to wait for another day
@FarmSteady3 жыл бұрын
Now that you've burped it, it should be ok to ferment for another day.
@SowmyaVRa3 жыл бұрын
@@FarmSteady thank you do much
@FarmSteady3 жыл бұрын
@@SowmyaVRa Enjoy!
@lionfan95184 жыл бұрын
When it ferments do you leave it out or do you put it in the fridge?
@FarmSteady4 жыл бұрын
Out during fermentation. Refrigerated after!
@MadamYG3 жыл бұрын
Does it get this layered fungus in your recipie ?
@FarmSteady3 жыл бұрын
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.
@mike01333 жыл бұрын
Is piloncillo simply sugar with different process? P. S. : for how long i can preserve it in fridge?
@FarmSteady3 жыл бұрын
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!
@mike01333 жыл бұрын
@@FarmSteady thank you so much 👍
@renaudduquette72382 жыл бұрын
I believe also that they use the whole pineapple in pilóncillo from what i've heard
@FarmSteady2 жыл бұрын
That can be an option for sure! We use the core and peels as they're typically the bits that are thrown away!
@claudiakeith7882 жыл бұрын
I really like how originally you put the actual ingredients and not substitute anything thank you.
@FarmSteady2 жыл бұрын
Glad you like it!
@tchrowz4 жыл бұрын
Is that a half gallon container?
@FarmSteady4 жыл бұрын
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.
@cashk1004 жыл бұрын
Do you wash the peel?
@FarmSteady4 жыл бұрын
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.
@milsimalain4 жыл бұрын
can we bottle it afterward ?
@FarmSteady4 жыл бұрын
You definitely can, but I think the flavor and body on this one is best fresh.
@nathanielline5 жыл бұрын
How long should this ferment? (Max time)
@FarmSteady5 жыл бұрын
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.
@rajeshoa713 жыл бұрын
😋
@FarmSteady3 жыл бұрын
💖
@alexistubulekas85405 жыл бұрын
Nice!!!! :D
@FarmSteady5 жыл бұрын
💕💕💕💕
@dru41353 жыл бұрын
How does anything 'ferment' in 2 days?
@FarmSteady3 жыл бұрын
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.
@Orboel3 жыл бұрын
Bebida 100% mexicana
@FarmSteady2 жыл бұрын
👍👍👍
@gramalaney5 жыл бұрын
what is a sub for 1 cone piloncillo ..... 1 cup any sugar?
@FarmSteady5 жыл бұрын
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)
@mdabdulawal22984 жыл бұрын
Farment jar should be air block or not?
@FarmSteady4 жыл бұрын
For this we use a cloth cover because it's relying on wild yeast and is a super short ferment.
@juliocesarzermenolotina37083 жыл бұрын
Piloncillo is also known as panela.
@FarmSteady2 жыл бұрын
Thanks for the tip!
@amalgamaxx5 жыл бұрын
Save the fruit of the pineapple for a pineapple habanero hot sauce
@FarmSteady5 жыл бұрын
You know it! kzfaq.info/get/bejne/ZtyGnpCC1NqRj5c.html
@H1ana2digital4 жыл бұрын
Do you need a particular type of fermenting jar to do this?
@FarmSteady4 жыл бұрын
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!
@wisconsinlife39714 жыл бұрын
What size sugar cone is required?
@FarmSteady4 жыл бұрын
We use an 8 oz cone of piloncillo (this is the most common size we've found as well)
@wisconsinlife39714 жыл бұрын
Thanks a ton!!
@wisconsinlife39714 жыл бұрын
I also thought by not washing the outside of the pineapple let the wild yeast help in fermentation..
@naxxramaz4 жыл бұрын
trippy music
@FarmSteady4 жыл бұрын
Thanks! A friend made it.
@mahmoudmorsy78727 ай бұрын
I don't know what piloncillo is?!!...I think I can not find it in my country .
@FarmSteady5 ай бұрын
It is an unrefined cane sugar - you can sub in turbinado sugar, brown sugar, jaggery or palm sugar if those are easier to find!
@G3nn134 жыл бұрын
Here in my place pineapple is so small. So how can I measure?
@FarmSteady2 жыл бұрын
We recommend using as many as it might take to fill the the jar up with the core & peels. Happy fermenting!
@miztri4 жыл бұрын
I tried this and my fruit got molded. Had to throw it out. What do you use to prevent fruit from air exposure and molding
@FarmSteady4 жыл бұрын
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.
@Goody2shzToo2 жыл бұрын
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.
@kingg_roast2592 жыл бұрын
It’s better to use a Mexican jaro then a glass jar, you won’t get the same flavor .
@FarmSteady2 жыл бұрын
Thanks for the tip!
@rajeshoa713 жыл бұрын
🙏👍
@FarmSteady2 жыл бұрын
👍👍👍
@angelsuniverse60213 жыл бұрын
Peloncillo cost $1 a big block at the market! Add a little pc of jalapeño 😆
@FarmSteady3 жыл бұрын
Yum!!
@johnhenry67972 жыл бұрын
Does this contain pro biotics like kambucha?
@FarmSteady2 жыл бұрын
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.
@dezillarilla5 жыл бұрын
The tepache I made got me drunk
@FarmSteady5 жыл бұрын
🍍🍍🍍🍍🍍🍍
@IsraelN6265 жыл бұрын
That's the kind of drink I'm trying to make
@sarcasmo574 жыл бұрын
@@IsraelN626 How did you go with that?
@IsraelN6264 жыл бұрын
@@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
@IsraelN6264 жыл бұрын
By the way I'm only 19 lol
@floasa84842 жыл бұрын
The core of the pineapple needs to be chopped in small blocks
@FarmSteady2 жыл бұрын
Thanks for the tip!
@ketalix4 жыл бұрын
2:05 "And add your sugar..." :O what is that?
@FarmSteady4 жыл бұрын
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
@crochetgottaloveit4 жыл бұрын
I also find it at Walmart.
@lovebhai95693 жыл бұрын
How much Self life please🙏
@FarmSteady3 жыл бұрын
You'll want to consume it within 2 weeks!
@renaudduquette72382 жыл бұрын
Its not pronounced Piyoncilo or piyonciyo but Pilonciyo
@FarmSteady2 жыл бұрын
Thank you for the tip!
@anandprakashsingh76344 жыл бұрын
Hi Erica I am from Patna,India Plz mention the Amount of Pineapple & Brown Sugar in Kgs or Grams and the percentage of Alcohol..😃
@FarmSteady2 жыл бұрын
We will try our best in the future! Thank you!
@isaaca6445 Жыл бұрын
I beg to differ about the key to it being piloncia. I think you can use any sugar and then flavour it in many different ways. To be really authentic, then maybe yes, piloncia, but what is "authentic", if you're going to flavour it in different ways with different spices and herbs. Just my opinion. Discuss.....
@FarmSteady5 ай бұрын
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!
@IsraelN6265 жыл бұрын
Doew it get u drunk?
@FarmSteady5 жыл бұрын
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.
@StubenShocker5 жыл бұрын
Hey I really like your content but could you change the music? It is really aggressive and makes me wanna stop watching 😂 thanks for the great recipes!
@FarmSteady4 жыл бұрын
Thanks for the feedback! We're definitely working on getting some new music in there :)
@loveinthelandfill11244 жыл бұрын
Mademoiselle you forgot to add ginger.
@FarmSteady4 жыл бұрын
I'm sure that would be delicious!
@avrilduvin24154 жыл бұрын
I was going to ask if ginger is ever added? I can’t wait to try this!
@samiarabsa93674 жыл бұрын
Is it halal? I m.muslim
@FarmSteady3 жыл бұрын
The fermentation process in Tepache does convert some of the sugars to alcohol.