hi guys I saw this Tepache thread and I wanted to pitch in, being that I'm from México I mhight get some insiders info
Tepache is an aztec drink and origanally was made from maize, in some parts of México there still is, but the "modern way" that is to say from last couple of centuries is made with several fruit most commonly pineapple.
I remember my dad making tepache in a pot and putting it on top of the fridge to let it ferment when I was a kid. I also remember a chemestry class were we made tepache as an experiment to learn about fermentation process and stuff, BUT the original tepache is not meant to be an alcoholic drink the alcohol contet is very low.
enough of the fun facts.
Now before we get our hands dirty...wash the pineapple, I've seen some posts saying the contrary, but you do need to wash it, although I wouldn't use dish soap, I would rather use pbw and or starsan not to affect the flavor. You don't need to add beer, some people add it becaus eof the belief that the yeast will help with the fermentation, but since they use tecate or coronas theres no trace of any yeast in them so theres no reason to add beer, but you can experiment and add whatever strain you want.
To make tepache we do use all the pineapple including the shell, basicaly you put 1 pineapple in aprox 5lt of water add some sugar and let it ferment on its own in an open container or pot, you ferment it around at room temperature anything from 80-90F for 3-4 days, put it on the fridge and drink it cold. that's the big picture.
the recepie it's nothing new, you probably have seen a lot just like it, but here it goes.
1 pineapple, whole
5 lt of water... 1.32 gal
1 kg of piloncillo..... this is very flexible it depends on the ABV you want to end up with
the process: cut up the pineapple, dissolve the piloncillo in water, most likley you'll need to heat the water because piloncillo is a tough sob to deal with. while you disolve the piloncillo cut the pineapple and put it in the water (as it heats) when the piloncillo is disolved (you'll need to do some stirring) add the shells of the pineapple, put in any kind of fermenter you want and leave it open for 4 days.
now that's the traditional way, but I'm sure that for a lot of you that won't be enough.
so here's another one
6 lt water
1 -2 cinammon stick (depends on your love for cinammon)
1/2 kg......1.10 pound of 2 row
1kg piloncillo.....2.20 pounds
6 Cloves
1 big pineapple whole
100gr of corn sugar
dissolve the piloncillo in 5lt of water, chop the pineapple, or puree it, toss it in the water add the cinamon and clove, put it in a fermenter, and let it sit at room temp. for 3 days.
now the fun part: steep the malt in 1 lt of water as you would do with your wort (orignally this was done with whole malt and you boil it until the grain hulls pops open, feel free to try that) and add the corn sugar, when it's done you add the piloncillo and let it cool at room temp, when its cool enough add it to your fermenter and let it be for another 3 days below 95F or you'll risk getting mold and furry stuff in your tepache.
if you want to close your fermenter I would suggest yeast and an airlock.... btw this is not supposed to be a carbonated drink, but hell why not add some yeast and extra sugar and see what happens.
hope it helps, have fun experimentig with it and good luck.
