fletchergsmith
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Cool posts and thread! I started mine three days ago and tried it last night and is still sweet, but do have the bubbles on the top and signs of fermentation. Am going to let go for another few days and taste again to see where I'm at... I ended up going with a modified recipe based on this - http://punchdrink.com/recipes/quis-tepache/ . I went with a combination of table sugar, brown sugar, and agave nectar, as well as different spices like szechuan pepper, cumin, coriander, cardamom and ginger to name a few. I still have yet to decide how I am going to process it and serve, but part of me is debating just adding to a few 2 liter bottles with carbonation caps and not having to worry about pasteurizing or bottle bombs. Here are some photos of my process:
Checked out the link...interesting article! It was recommended to me by a native Mexican who makes his own tepache that you should not use the flesh of the fruit...save it to eat. Only use the core and skins. He believes the fruit flesh actually is not good for the flavor of the tepache. I like the idea of using different spices...coriander, Szechuan peppercorns, etc.! Agave is more expensive than piloncillo, but sounds good, if it's a good fermenter.
The article talks about straining and bottling after a couple of days. That would yield very little alcohol. I find that mine is barely beginning to ferment after two days. I usually let it go about 5 days, strain it, and then let it go another couple of days. At that point, it is still sweet, but is also a little tangy and has around 5-6% ABV.
Let us know your progress and how your recipe turns out...very interesting!
I agree. Am definitely going to let it go for a while longer until it tastes right and isn't too sweet. A few of the other articles that I read about it were talking about processing it sooner and then adding beer, but one even said that if you didn't do that to let it go for another 5-10 days...
Yeah, I'm really looking forward to seeing how it turns out. Will try just the pineapple skin next time and see which I like better. So, you strain it after 5 days and then let go a few more. What do you think that does for the flavor profile or the drink?
If yours goes like mine did, you won't be complaining of it being too sweet. Mine ended up puckeringly tart. Not sour, but tart as hell. I probably should have pasteurized before it got to that point.
I agree. Am definitely going to let it go for a while longer until it tastes right and isn't too sweet. A few of the other articles that I read about it were talking about processing it sooner and then adding beer, but one even said that if you didn't do that to let it go for another 5-10 days...
Yeah, I'm really looking forward to seeing how it turns out. Will try just the pineapple skin next time and see which I like better. So, you strain it after 5 days and then let go a few more. What do you think that does for the flavor profile or the drink?
That sounds really good to me! Looking forward to seeing how it turns out. We tried mine prematurely last night from the keg and it has a somewhat off-putting aroma, but the flavor profile is really nice and fruity with hints of spice and a dry, tart finish. Have you guys experienced that aroma? Otherwise, what does yours normally smell like?
I've got what looks like mold, starting to form, any advice.....?
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Amazon sold that fridge thing for $12 and Walmart had it for $5 so I picked one up. I found this sugar in the Hispanic isle. I assume or hope it'll be fine. Forgot cloves so I'll just use something else.
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Saw this thread and LOVE the idea!!!!!
That said, I had the same concern that I do about making tamales.
EVERYTHING is so drowned in pesticides, that you can't make tamales in corn husks without ingesting a lot of pesticide.
Just some minor searching raises questions about pineapples, especially in such a small concentrated batch. Most concerns seem to be about the chemicals that permeate the peel into the fruit. Actually fermenting the peel is probably untested, and probably 100 times worse.
http://www.theguardian.com/business/2010/oct/02/truth-about-pineapple-production
"Pineapples need very large amounts of pesticides, about 20kg of active ingredient per hectare per cycle. The soil is sterilised; biodiversity is eliminated. Fourteen to 16 different types of treatment are typically needed, and many have to be applied several times. They use chemicals that are dangerous for the environment and human health."
Sorry. I don't mean to seem alarmist, but what I found on tamales was downright disturbing. Many tamale companies advertise NO CORN HUSK tamales as a good thing.
Fermenting pineapple skin is probably off the radar and untested.
I'll grab my organic tin foil to make you a hat.Saw this thread and LOVE the idea!!!!!
That said, I had the same concern that I do about making tamales.
EVERYTHING is so drowned in pesticides, that you can't make tamales in corn husks without ingesting a lot of pesticide.
Just some minor searching raises questions about pineapples, especially in such a small concentrated batch. Most concerns seem to be about the chemicals that permeate the peel into the fruit. Actually fermenting the peel is probably untested, and probably 100 times worse.
http://www.theguardian.com/business/2010/oct/02/truth-about-pineapple-production
"Pineapples need very large amounts of pesticides, about 20kg of active ingredient per hectare per cycle. The soil is sterilised; biodiversity is eliminated. Fourteen to 16 different types of treatment are typically needed, and many have to be applied several times. They use chemicals that are dangerous for the environment and human health."
Sorry. I don't mean to seem alarmist, but what I found on tamales was downright disturbing. Many tamale companies advertise NO CORN HUSK tamales as a good thing.
Fermenting pineapple skin is probably off the radar and untested.
Hmmmm you think cloves are that important?Hey...I went back and checked out post #39. Should have done that before I put my foot in my mouth! I'm going to go back and edit! I haven't experienced that white sheet molding, but seems like it's not an issue. That sugar goes by another name, but looks the same except for the shape. I've got cloves...and your grain bucket...if you want me to drop them off!
Well, directions are lacking specifics on how to treat the Pilloncillo so I just dropped the blocks in and stirred. They did not dissolve well so I can't take a gravity reading.
Used 2 pineapples since I had them, 8 cloves (thanks mattmmille) and three cinnamon sticks since that's all I had. Used 1 gallon of water and stirred. Hoping I can grab a reading first thing in the morning so I know the ABV.
It's at 76-78 right now. Should if be warmer?
I took my gravity reading today, 1.070. Seemed like maybe it was about right for 32 oz of the sugar & 1 gallon of water. I don't think the fruit added to the gravity really. Smells good, tastes pretty good. I did take a full sample and sanitized everything then dumped it back in. I am always nervous about doing that but the fact that this will end up being less than a gallon as-is, I figured why not.
I saw bubbles around the pineapple. Questioned 8 cloves and 3 cinnamon sticks but figured I better not mess about with cloves too much and I have no more sticks. Guess I do have to hit that spice isle after all.
The peach sounds good. Right now my temp is at least 78. I have a strip on my bucket and it's just on the counter away from air vents and such. Downstairs is left at about 78F during the day unless I am down there working on something so it is in the best place. I will toss it in my garage for an hour or two this afternoon just for kicks. It'll be 90F in there at least.
Well, this is what mine looks like. I stirred it and drank some. I think it's okay but it's still at 1.060 since Wednesday night. I assume my OG reading was fine but I had to wait until morning and the sugar to dissolve. Anyway, I think it tastes okay but now is this bucket toast for regular beer? I have some equipment reserved for sours anyway so I can keep this as a sour bucket.
But this seems a bit more than the mold that people reported.
View attachment 216659
That is going to be delicious.
If it were me, I'd bleach bomb the bucket and continue using it. I've make lots of sours and I've reused all my equipment (FYI I use better bottles).
Delicious because of the infection? I assume it is infected. I figured it would be nearly done by now but it's still at 1060. Is that lacto?
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