Hello,
Just to gather some information, I recently made a Tepache from the skin of one organic pineapple with some cane sugar, cinnamon and ginger.
Unlike my last batch which had no problem (beside the usual souring if left fermented too long), this batch half was consumed 24h after still the other halft left 24h to carbonate and later put in the fridge are all ropy (afaik typical from Pediococcus).
Last batch I did I would bet it was containing some Brett C with this typical fruity smell light funkyness.
Does anyone has further experiences playing with pineapple skin / ginger as it seems to be a winner instead of shelling for a pack of lab mixed culture if you want some mixed fermentation going on.
Just to gather some information, I recently made a Tepache from the skin of one organic pineapple with some cane sugar, cinnamon and ginger.
Unlike my last batch which had no problem (beside the usual souring if left fermented too long), this batch half was consumed 24h after still the other halft left 24h to carbonate and later put in the fridge are all ropy (afaik typical from Pediococcus).
Last batch I did I would bet it was containing some Brett C with this typical fruity smell light funkyness.
Does anyone has further experiences playing with pineapple skin / ginger as it seems to be a winner instead of shelling for a pack of lab mixed culture if you want some mixed fermentation going on.
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