So I've been asking other brewers if they've made popcorn moonshine. Not Popcorn Sutton moonshine but moonshine made from ground popped popcorn and if they have what did it taste like. Don't know if I've asked you before so I'll ask you. I've looked and looked on the net but can't find any mention of any one trying to make it that way. So was wondering if you'd give it a try. I'll even send the popcorn since if you're gonna try it might as well use good popcorn. I was thinking purple popcorn since it has the most flavor. If the shine tastes like popcorn it would make a great Cracker Jack(caramel) flavored shine.
I brew my tepache for three days, then bottle it tight for about 12 hours, then refrigerate. You get a fantastic carbonation from just those 12 hours. Lovely refreshing pineapple “beer”
@@jasonjennings6686 I’ve never measured it, but I only have1-3 adult beverages in an entire year, and 3 drinks is a heavy year for me and I don’t notice any sort of buzz from it so I would guess somewhere around 1% which is were store bought kombucha sits percentage wise and I do t get a buzz from that. A traditional beer or glass of wine and I start to feel it halfway through, I’m a lightweight.
@@kmatayka thanks for replying! Just ordered all the equipment to try this. I buy a lot of De La Calle tepache in the can. I'm going to try doing a watermen jalapeno version.
During lockdown made about 3 x 5 gallon,for us here about 20L per bucket, at the end of lockdown had about 15L leftover and distilled it Last year I found 2 x 2L bottles still effervescent but tasting like wine It was back then a good replacement if you're a beer lover
I have been making Tepache for a little while now and I have created a cocktail with vodka, Tepache, pineapple juice, and a squirt of jalapeño sugar syrup. Quite delicious and refreshing!
I use Starsan sanitizer. It's a no-rinse sanitizer that breaks down harmlessly and even acts as a yeast nutrient. The brewers motto is "trust the foam".
Am I the only one that would throw the pinapple meat in the batch and eat the core? When I worked in produce and we had to core and cup up like 300 pineapples a day I would about make a meal of the cores. They're so crunchy and fibrous those things will keep you regular. Hey, there's an IDEA! Sometime go to the local grocery that does their own cored pinapples and offer them $1/lb or 79ç/lb or 60ç/lb for as much of the skins, cores and juice that they can scrape off the table. They have to sanitize the table before starting a process so it shouldn't be anything to worry about. $1/lb isn't much cheaper than buying a $3 or $4 pinapple that's around 3-5lb anyway. But they get a profit off their waste and you get a super big batch of boozy juice. You coukd even one of those 5gal PET beverage pitchers from Walmart. Though I'll warn you, the shelf price for those is $14.88 but if you ask them to price match it to Walmart dot Com, and have it pulled up on your phone, you can get it for $10.88.
Thanks for the vid! I have 3 pineapples ready to go. I will try this with Jaggery (Indian raw cane sugar) as Piloncillo is too hard to get here in England.
I'm trying this recipe, Thanks Bearded! I have the same fermenter, I removed the rubber gasket from the lid and it works great, keeps the fruit fly's out. Amazon sells a stainless valve that fits the bottom, its better than the plastic one that comes with it.
I’ve been using black peppercorns, Szechuan peppercorns and a little bit of clove in the first ferment. I have also been using raw organic turbinado sugar. First ferment goes about 3-4 days, then I transfer to flip top bottles with about a teaspoon of sugar at the bottom to help speed up the secondary ferment. I usually let that go about 2-3 days, burping the bottle every 24hrs to make sure I don’t have a bomb in my cabinet. I’m definitely going to try using piloncillo next time!!!
I am about to embark on a similar recipe, but using jaggery instead of piloncillo. Along with the cinnamon & ginger, I'm going to add a Serrano pepper!🔥
Did a batch a year or so ago and put half in a fridge (cool not cold) with a teaspoon more sugar and got a huge carb on it. Awesome stuff. Also great as a base for cocktails like mixed with a little lager and tequila!
Another viewer mentioned jaggery sugar. Basically any kind of unrefined sugar is going to be close. If you try the inverted brown sugar, let me know how it tastes.
Search "highway bread" and watch the video by tkor, wild rye highway mash? Have seen a bunch of bread videos but no beer or liquor using the roadside rye. Cheers mate!
Well I made this and I'm just not sure about it. Maybe it's supposed to taste like this or maybe something went wrong. It's got a bit of a vinegarness to it. I'm not well versed on kombucha as I've only tried it once and didn't care for it but this reminds me of that. I've seen some videos lately about sipping vinegars called Shrub or drinking vinegar and I'm thinking this is kind of like that. Should Tepache have a vinegar like smell and taste? Or did it turn on me. I fermented it for 4 days with a water and air bag on top.
So I tried making tepatche the other day. It's been 6 days of fermentation but the smell is really weird. It's not very pleasent, you get a small hint of pineapple but it has an acidic effect to it. It burns your nose really bad when you try to sniff it. I still tried it and it tastes miles better than it smells. I'm not really used to scoby fermentation so I don't really know what to expect here (also its quite trycky to get cambucha where I live). My guess is that due to still being a bit cold here around 16C (60F) it is resault of stressed yeast. Yesterday I removed the fruit to see if that was the problem and I'll let it fully ferment to see if removing the gasses makes a difference. But is it possible to get this weirtd smells for wild fermentation?
you can just eat the pineapple or you can make a pineapple upside down cake, or pineapple syrup that you can use in cocktails. something I have started experimenting with making 25 litres of raspberry wine. bottling 7.5 litres and distilling the rest. the reat and adding raspberries to it as it matures, it was really nice going to do it again. Also going to try other fruit wines this way.
Nice work, as usual. I find pilocillo to be easier to handle by grating it like a block of cheese. Then it disolves quickly in warm water, saving an hour of precious time. Or you could drink a beer in the interim. A little hatch chile or serrano in there (just a bit), is indeed a delight. Cheers.
I definately want to try this for a weekend braai, think its a great idea to just brew something on the Monday for the coming weekend, and thats it! But we cant get hold of Piloncillo over here, so I was wondering what your thoughts would be to use Coconut sugar with regular brown sugar? Would that be comparible to a Piloncillo sugar?
If you like Pina Coladas! And getting sauced on your fruits. if you gotta mow the lawn, why not sip your own hooch. If you like staying up till midnight! Working on your next brews. Then you're the one we all look for, to keep us stocked with cheap booze! Lol
I don’t know anything about wild fermentation…so I may sound dumb asking this…will washing the pineapple not wash the yeast/bacteria off of it? Great video, btw. Watched it last night and got the itch. Just got home from the store with the stuff. Had to buy a new jug to make it in, so I’ll be making this tonight! Just wondering about the yeast being washed off, though.
It usually is ready in 3-5 days because there isn't as much sugar to ferment like a normal wine or cider recipe. Basically you start drinking it when it starts bubbling and is still sweet, so it doesn't usually finish fermenting by the time you drink the whole jug over the next few days.
distilled is the way to go on this drink maybe even freezer distilling freeze it and pour out the alcohol keep the taste and throw out the garbage raise it to 30% alchol
Great to see you posting again, Brother Bearded. You teased us shamelessly with Mrs. Bearded just out of camera range. Smart move! I tried some tepache when Brewbird demonstrated it. I forgot about it and it went south. Time to try it again! Happy your new job is allowing you enough time to return to TH-cam. Missed you a lot, way afraid you had “gone George” on us. Speaking of the Devil, do you have any word for us from the Brother? Seriously good to see you back!!!
Brewbird's recipe comes out a little stronger than mine if I remember. Love her vids! Don't worry about me disappearing. Summer heat kicked my butt at work for a while, but I'm able to get more done now that it's cooling off. Haven't heard from George in a while.
I feel so bad for not having made this myself, as I have been wanting for a while. I also have no excuse because here in Texas I can get piloncillo literally feet away from where they sell the pineapple at my grocery store.
@5:00 If you need cell walls to break, freeze the fruit first, and if you need more sugar, add the pineapple flesh not just the peel. No need to add powders of any sort to Tepache. I am sure there is wild pectic enzyme in the greenish part of the papaya skin if you really need some. But...... A 'wild' Tepache would have fewer than zero store-bought powders.
How did you know I was going to make a fruit mead. But this is very different from most. Fruits of pineapple, canilope, honey dew and apples. I've done this as a wine years ago, step feeding it but not over working the yeast. Until they just quit working. Abv of 23% and not one hent of alcohol taste. Until you tried to stand up. And now I can use the flash from the fruit for my wild fermentation and make something about 3%abv, using the piloncillo, panel brown sugar, and if it's dry a good honey for backsweeten . Happy brewing q
Say just an FYI. I just made a new batch. I only had dark brown sugar though. 4 gallon, tastes great, on a whim I ran a sample across the Refractometer. Came back 15%AVB. Now that's cool. Thinking about sending it to the Liquor Fairy.
Looks delicious! Really hard to get piloncillo where I live (Nova Scotia) but I'm still trying! I use brown sugar and ferment using a ginger bug! LOVELY with rum or vodka but also just delicious on a hot day. I have also made a "Mexican Shandy" by mixing half Corona (or my homebrew) and half tepache in a glass (the Brits make a Shandy, I.e. half beer, half lemonade). Awfully nice 🍺🍍❤
With the Thanksgiving prices on whole pineapple ($1) I just had to revisit this. All my piloncillo and panela have been used up for rums, so I went with 8oz of brown sugar and a few tablespoons of molasses. (and some chilis) Same time, my daughter has started growing a pineapple from the tops!
Okay 👍 fermation finished I must admit I have done stage tasting at first ? But she has clarified put in jars in fridge 👌 I put just the tip of chilli with the ginger nice ! This is with inverted brown sugar maybe worth a try . I had to do it put a little spoon of fairy drops in glass with it all home made 😋thank you so much !
Could you make a cherry bounce its tart 🍒 corn and honey I seen it on moonshiners and it just sounds delicious and I would love to know how and you and Jesse from still it are the 2 I think would make it delicious
Amos Owen's is know as the cherry bounce king a relative of Josh on moonshiners in case you wanted to do any research on him and cherry bounce I told you about
im a drinker. i like kombucha, beer, kimchi, whiskey, pretty much all fermented things. even fish sauce. to say i think this is the nastiest drink of all would be an understatement. i love pineapple but im allergic to it so i was never able to get into it like everyone else despite the fact that the person making it was from mexico and was following an age old recipe from his grandfather. to me, it tasted rotten, not fermented. maybe it was ifected or something but it wasnt good. everyone else liked the hell out of it so it must have been me. id try yours just to see. thanks for the nice vid:}
If you let your pineapple ripen too much you’ll get that rotten “zucchini bread” flavor. Got that a couple times and nearly gave up on making this. If you wait until there’s just a small green twinge at the bottom of the little sections on the skin, you’re golden.
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Any news on how George is doing? Have been worried about our mutual friend.
I think the world of George but after years of teaching I think he just burnt-out and probably fully retired enjoying life
@@wiseguysoutdoors2954 Unfortunately I haven't heard from him in a long time.
@@kenstar1862 Yeah, probably.
So I've been asking other brewers if they've made popcorn moonshine. Not Popcorn Sutton moonshine but moonshine made from ground popped popcorn and if they have what did it taste like. Don't know if I've asked you before so I'll ask you. I've looked and looked on the net but can't find any mention of any one trying to make it that way. So was wondering if you'd give it a try. I'll even send the popcorn since if you're gonna try it might as well use good popcorn. I was thinking purple popcorn since it has the most flavor. If the shine tastes like popcorn it would make a great Cracker Jack(caramel) flavored shine.
“Just fuckin eat it”… words of wisdom for many situations :)
She said
Amen😉
I brew my tepache for three days, then bottle it tight for about 12 hours, then refrigerate. You get a fantastic carbonation from just those 12 hours. Lovely refreshing pineapple “beer”
Great tip!
Will do
Whats the alcohol content? Im trying to make a low alcohol to no alcohol version.
@@jasonjennings6686 I’ve never measured it, but I only have1-3 adult beverages in an entire year, and 3 drinks is a heavy year for me and I don’t notice any sort of buzz from it so I would guess somewhere around 1% which is were store bought kombucha sits percentage wise and I do t get a buzz from that. A traditional beer or glass of wine and I start to feel it halfway through, I’m a lightweight.
@@kmatayka thanks for replying! Just ordered all the equipment to try this. I buy a lot of De La Calle tepache in the can. I'm going to try doing a watermen jalapeno version.
Pynappelbier - getting flashbacks of our ridiculous alcohol bans during the lockdown.
Nogals lockdown, I remember, did the same 😝
I read about that. I really felt bad for you guys.
That is just cruel.
During lockdown made about 3 x 5 gallon,for us here about 20L per bucket, at the end of lockdown had about 15L leftover and distilled it
Last year I found 2 x 2L bottles still effervescent but tasting like wine
It was back then a good replacement if you're a beer lover
@@emildebeer7645 Ek het nogsteeds wyn oor van 2 jaar terug, dis nou eers lekker🤣🤣🤣
Cool vid,,,,did you wash the skin or left it in its raw state,thanks
Don't wash it. Leave all the wild stuff on there:-)
I have been making Tepache for a little while now and I have created a cocktail with vodka, Tepache, pineapple juice, and a squirt of jalapeño sugar syrup. Quite delicious and refreshing!
Sounds amazing!
I left mine fermenting for two weeks is it still good 😢
Awesome. You heard anything from George lately?
Haven't heard from him in a while unfortunately.
I was all over this till i seen the shipping. $50 and tax. Big nope for me. Lol.
I think ill give it a go with brown sugar.
Damn!! Try to find another cheaper unrefined brown sugar, like jaggery.
@@BeardedBored ill put it on my shopping list for tomorrow. There has to be something up here.
It looks like when you sanitated your jar, you didnt rinse if off afterwards?
I use Starsan sanitizer. It's a no-rinse sanitizer that breaks down harmlessly and even acts as a yeast nutrient. The brewers motto is "trust the foam".
Drinking directly out of the fermenter certainly cuts down on labor.
Yep:-)
Am I the only one that would throw the pinapple meat in the batch and eat the core?
When I worked in produce and we had to core and cup up like 300 pineapples a day I would about make a meal of the cores. They're so crunchy and fibrous those things will keep you regular.
Hey, there's an IDEA! Sometime go to the local grocery that does their own cored pinapples and offer them $1/lb or 79ç/lb or 60ç/lb for as much of the skins, cores and juice that they can scrape off the table. They have to sanitize the table before starting a process so it shouldn't be anything to worry about. $1/lb isn't much cheaper than buying a $3 or $4 pinapple that's around 3-5lb anyway. But they get a profit off their waste and you get a super big batch of boozy juice.
You coukd even one of those 5gal PET beverage pitchers from Walmart. Though I'll warn you, the shelf price for those is $14.88 but if you ask them to price match it to Walmart dot Com, and have it pulled up on your phone, you can get it for $10.88.
I really missed your videos dude keep them coming if you can
Will do:-)
Thanks for the vid! I have 3 pineapples ready to go. I will try this with Jaggery (Indian raw cane sugar) as Piloncillo is too hard to get here in England.
Yeah I think jaggery will do nicely:-)
Same here in Ireland jaggery is easy enough to get, never seen piloncillo in any shops
Tell me the liquor fairy is getting some of this to play with!!
Also, the wild fermentation flavor he is referring to I find to be almost vinegar-y.
The liquor fairy is going to have some fun;-)
Just did a 16 gallon batch!
You lost a bunch of weight didn’t you? You look great ❤
Thanks so much!
I'm trying this recipe, Thanks Bearded! I have the same fermenter, I removed the rubber gasket from the lid and it works great, keeps the fruit fly's out. Amazon sells a stainless valve that fits the bottom, its better than the plastic one that comes with it.
Yeah, I need a better spigot, too.
Fairly exotic ingredients up here in Canada, but I'm tempted to try a prison version with canned juice, brown sugar and packet yeast.
Sounds good enough from my bar stool:-)
I’ve been using black peppercorns, Szechuan peppercorns and a little bit of clove in the first ferment. I have also been using raw organic turbinado sugar. First ferment goes about 3-4 days, then I transfer to flip top bottles with about a teaspoon of sugar at the bottom to help speed up the secondary ferment. I usually let that go about 2-3 days, burping the bottle every 24hrs to make sure I don’t have a bomb in my cabinet. I’m definitely going to try using piloncillo next time!!!
Thanks for spreading the tepache love. Long time fan, glad to help share this valuable info. Major bonus points for the piloncillo sugar
You give him the idea? Or just talking sharing the video?
Thanks!
Has anyone fermented and distilled sorghum
Commercially, yes. Hobby level...hmmm;-)
P s the fairy juice was corn rye and barley 40 prof
Hey bearded and bored. My Piloncillo isn't in a cone shape. Can you tell me the weight of yours so I can get it right?
8 ounces or 226 grams:-)
@@BeardedBored perfect. Thanks B&B.
Love cloves or a floral pepper like a habanero in tepache!
Yum!
How important is the cheese cloth?
You can use any thin fabric, like a t-shirt, paper towel, anything that will keep out any bugs and let the CO2 gas escape.
I am about to embark on a similar recipe, but using jaggery instead of piloncillo.
Along with the cinnamon & ginger, I'm going to add a Serrano pepper!🔥
Next up Durian-pache .... Hahaha!!!
Nooooooooo Waaaaaaaay! LOL:-)
Did a batch a year or so ago and put half in a fridge (cool not cold) with a teaspoon more sugar and got a huge carb on it. Awesome stuff. Also great as a base for cocktails like mixed with a little lager and tequila!
Sounds great!
If I can’t find piloncillo what about inverted brown sugar?
Another viewer mentioned jaggery sugar. Basically any kind of unrefined sugar is going to be close. If you try the inverted brown sugar, let me know how it tastes.
I will do
Ayo uncle do you know that
This video is that video that i was waiting for long days 🤩🤩🤩
I know, that is why I made it, because you asked so many times🙂
Ayo this is what i wanted bruh I'm so happy uncle bearded
Search "highway bread" and watch the video by tkor, wild rye highway mash?
Have seen a bunch of bread videos but no beer or liquor using the roadside rye.
Cheers mate!
I remember that one! Wish I had some highway rye, or any grain growing on the side of the road cuz that's a great idea!
Well I made this and I'm just not sure about it. Maybe it's supposed to taste like this or maybe something went wrong. It's got a bit of a vinegarness to it. I'm not well versed on kombucha as I've only tried it once and didn't care for it but this reminds me of that. I've seen some videos lately about sipping vinegars called Shrub or drinking vinegar and I'm thinking this is kind of like that.
Should Tepache have a vinegar like smell and taste? Or did it turn on me. I fermented it for 4 days with a water and air bag on top.
So I tried making tepatche the other day. It's been 6 days of fermentation but the smell is really weird. It's not very pleasent, you get a small hint of pineapple but it has an acidic effect to it. It burns your nose really bad when you try to sniff it. I still tried it and it tastes miles better than it smells. I'm not really used to scoby fermentation so I don't really know what to expect here (also its quite trycky to get cambucha where I live). My guess is that due to still being a bit cold here around 16C (60F) it is resault of stressed yeast. Yesterday I removed the fruit to see if that was the problem and I'll let it fully ferment to see if removing the gasses makes a difference.
But is it possible to get this weirtd smells for wild fermentation?
Not Sure what’s going here? Day 4 and the consistency is turning into a thick syrup??
I've been wild fermenting my mead 100% and honestly, it's so lovely I couldn't think of doing it any other way.
Great video! How much chili pepper would you say you'd put in?
Depends on the heat level of the chili and how much spice. Try 1 and see if it's enough...or too much;-)
Great idea. I love spontaneous fermentations!! Easy to make as well
Pineapple brandy! I use the whole Pineapple, except for the tops. Also, don’t throw away the tops. I’ve got two pineapple plants growing.
glad your back making videos bud!!
Thanks!
you can just eat the pineapple or you can make a pineapple upside down cake, or pineapple syrup that you can use in cocktails.
something I have started experimenting with making 25 litres of raspberry wine. bottling 7.5 litres and distilling the rest. the reat and adding raspberries to it as it matures, it was really nice going to do it again. Also going to try other fruit wines this way.
Nice!
Use muscovado sugar instead of brown sugar
Do you have a link for that glass vessel? It looks awesome!!!
Nice work, as usual. I find pilocillo to be easier to handle by grating it like a block of cheese. Then it disolves quickly in warm water, saving an hour of precious time. Or you could drink a beer in the interim. A little hatch chile or serrano in there (just a bit), is indeed a delight. Cheers.
Thanks for the info!
I add chili arbol to mine and it’s so good.
I definately want to try this for a weekend braai, think its a great idea to just brew something on the Monday for the coming weekend, and thats it!
But we cant get hold of Piloncillo over here, so I was wondering what your thoughts would be to use Coconut sugar with regular brown sugar? Would that be comparible to a Piloncillo sugar?
Coconut sugar and brown sugar will do great! Also if you can find any unrefined sugar like jaggery.
If you like Pina Coladas! And getting sauced on your fruits. if you gotta mow the lawn, why not sip your own hooch. If you like staying up till midnight! Working on your next brews. Then you're the one we all look for, to keep us stocked with cheap booze!
Lol
i done the same made pinepple wine but i used the fruit .. just lets say it was rocket fuel lol
Dwight Squares
So putting the whole pineapple is a big no no?
Once again .... awesome information. I started a test batch of wheated bourbon this afternoon, would like to see you do a video on the like.
Hey uncle bearded
Can we increase the alcoho% ???
Sure. Add more sugar.
@@BeardedBored bless u !
just finished first whack at it ..thanks for the learnin
why do so many brewing shows use that song
Brown sugar contains a lot of molasses if you likes the taste of molasses that is not a bad thing, but it will flavor whatever you use it in
Ya never know what B&B will come up with next
I don’t know anything about wild fermentation…so I may sound dumb asking this…will washing the pineapple not wash the yeast/bacteria off of it? Great video, btw. Watched it last night and got the itch. Just got home from the store with the stuff. Had to buy a new jug to make it in, so I’ll be making this tonight! Just wondering about the yeast being washed off, though.
I didn't wash off my pineapple. You can give it a quick rinse in plain water, but it's not really necessary.
Is it possible a fermentation with five days Just the pinaple skin ?
It usually is ready in 3-5 days because there isn't as much sugar to ferment like a normal wine or cider recipe. Basically you start drinking it when it starts bubbling and is still sweet, so it doesn't usually finish fermenting by the time you drink the whole jug over the next few days.
I love Tepache, I use mine as a mix for rum as well.
Oh, good idea!
Looking good sir. List some weight?
Yep, about 45 pounds. Thanks:-)
Well done you
Where's the recipe please.
And just like that, you've done it to me again Bearded, something else I now have to make, and can't pronounce!!!LOL
Hahaha!
Try grilling it with a little brown sugar
Grilled pineapple is delicious!
distilled is the way to go on this drink maybe even freezer distilling freeze it and pour out the alcohol keep the taste and throw out the garbage raise it to 30% alchol
Good idea:-)
Where can we get a fermenting jar like yours? Love the lid.
Walmart
Great to see you posting again, Brother Bearded. You teased us shamelessly with Mrs. Bearded just out of camera range. Smart move!
I tried some tepache when Brewbird demonstrated it. I forgot about it and it went south. Time to try it again!
Happy your new job is allowing you enough time to return to TH-cam.
Missed you a lot, way afraid you had “gone George” on us. Speaking of the Devil, do you have any word for us from the Brother?
Seriously good to see you back!!!
Brewbird's recipe comes out a little stronger than mine if I remember. Love her vids!
Don't worry about me disappearing. Summer heat kicked my butt at work for a while, but I'm able to get more done now that it's cooling off.
Haven't heard from George in a while.
Thanks for the flashback broer, be blessed
I want to make a tepache / ginger beer hybrid.. Will take some work though..
I predict delicious experiments in your future:-)
You did it!!!!!!!
I feel so bad for not having made this myself, as I have been wanting for a while. I also have no excuse because here in Texas I can get piloncillo literally feet away from where they sell the pineapple at my grocery store.
They practically sell it in gas stations in Texas. It's everywhere:-)
@5:00 If you need cell walls to break, freeze the fruit first, and if you need more sugar, add the pineapple flesh not just the peel. No need to add powders of any sort to Tepache. I am sure there is wild pectic enzyme in the greenish part of the papaya skin if you really need some. But...... A 'wild' Tepache would have fewer than zero store-bought powders.
Chili peppers!!! It is really good added to a darker beer…thank you for doing this!
Dark beer and chilis sounds delicious!
dare i ask what happens when the liqour fairy gets hold of enough tepache to make some work of it?
You'll have the answer shortly;-)
I keep honey bees and did my own open fermentation Mead.... I got the S.C.O.B.Y also. Not bad......but very different.
Very cool!
@@BeardedBored I'm going to try running it through a Brita filter to see if it takes that particular taste out of it.
I would be interested to hear how it would be after running through a still
I agree:-)
it looks too sweet to drink more than a glass. i think i would add grain alcohol to it for a mixed drink kind of thing.
By day 3 there isn't much sweetness left. By day 5 it's all gone:-)
Really Enjoyed your Video Thanks !
Thanks!
How did you know I was going to make a fruit mead. But this is very different from most. Fruits of pineapple, canilope, honey dew and apples. I've done this as a wine years ago, step feeding it but not over working the yeast. Until they just quit working. Abv of 23% and not one hent of alcohol taste. Until you tried to stand up.
And now I can use the flash from the fruit for my wild fermentation and make something about 3%abv, using the piloncillo, panel brown sugar, and if it's dry a good honey for backsweeten .
Happy brewing q
Sounds delicious:-)
Not only sounds delicious , it tastes delicious. Cause it really is delicious.
I don't like to brag of what I make. But this one is well worth it.
Þèpachè is dilish
Say just an FYI.
I just made a new batch.
I only had dark brown sugar though.
4 gallon, tastes great, on a whim I ran a sample across the Refractometer.
Came back 15%AVB.
Now that's cool.
Thinking about sending it to the Liquor Fairy.
Could you use jaggery for this?
Yeah, you could.
Very interesting.
Check the label of the piloncillo. Goya has started adding potassium sorbate to their piloncillo, which inhibits fermentation.
Looks delicious! Really hard to get piloncillo where I live (Nova Scotia) but I'm still trying! I use brown sugar and ferment using a ginger bug! LOVELY with rum or vodka but also just delicious on a hot day. I have also made a "Mexican Shandy" by mixing half Corona (or my homebrew) and half tepache in a glass (the Brits make a Shandy, I.e. half beer, half lemonade). Awfully nice 🍺🍍❤
With the Thanksgiving prices on whole pineapple ($1) I just had to revisit this. All my piloncillo and panela have been used up for rums, so I went with 8oz of brown sugar and a few tablespoons of molasses. (and some chilis)
Same time, my daughter has started growing a pineapple from the tops!
Pineapple, the ultimate divider...
Hahahaha!
Love this. I have had a hiatus and hoping to start "brewing" again soon
Do it! Jump back in with easy stuff like this to get something fermenting.
Can't wait to see the liquor fairy get a hold of it!!
It's going to happen:-)
Heyyy! I had a similar idea last year, but with a mead base
Do it! Sounds delicious!
Ordering the piloncillo today. Can't wait to try it!! 🤩💖🤩
Hope you like it!
❤️
I'll have to try this one day. Also you could make hawaiian okolehao which is made from the roots of the Ti plant.
I've never heard of it, but I'll look into it. Thanks for the idea, brother!
I used to drink a lot of iron butt. But it got hard to find.
Hi day two the cap is almost complete. Took your advice put in a bit of chilli pepper it smells good trying to resist a taste. 😎
I hope it's delicious:-)
Okay 👍 fermation finished I must admit I have done stage tasting at first ? But she has clarified put in jars in fridge 👌 I put just the tip of chilli with the ginger nice ! This is with inverted brown sugar maybe worth a try . I had to do it put a little spoon of fairy drops in glass with it all home made 😋thank you so much !
@@OSCARE38 Great!
I love it, but I would distill this
We'll find out how that tastes soon:-)
Could you make a cherry bounce its tart 🍒 corn and honey I seen it on moonshiners and it just sounds delicious and I would love to know how and you and Jesse from still it are the 2 I think would make it delicious
That sounds like a great idea! Thanks!
Your very welcome I'm looking forward to seeing it on the channel in the future thank you
Amos Owen's is know as the cherry bounce king a relative of Josh on moonshiners in case you wanted to do any research on him and cherry bounce I told you about
im a drinker. i like kombucha, beer, kimchi, whiskey, pretty much all fermented things. even fish sauce. to say i think this is the nastiest drink of all would be an understatement. i love pineapple but im allergic to it so i was never able to get into it like everyone else despite the fact that the person making it was from mexico and was following an age old recipe from his grandfather. to me, it tasted rotten, not fermented. maybe it was ifected or something but it wasnt good. everyone else liked the hell out of it so it must have been me. id try yours just to see. thanks for the nice vid:}
It's definitely possible it had a bacterial colony that made an off flavor. Or maybe your allergy was telling you to stay away, haha:-)
@@BeardedBored ill never know lol! i stay away from "american" alcohol. it always has to do with tropical fruit which is just a recipe for bubbleguts.
If you let your pineapple ripen too much you’ll get that rotten “zucchini bread” flavor. Got that a couple times and nearly gave up on making this. If you wait until there’s just a small green twinge at the bottom of the little sections on the skin, you’re golden.
It looks good, bearded
It's delicious:-)
Good to see you back man.
Thanks!
Great video man!
Thanks brother!
I wonder if some wildflower honey would add a fun layer of complexity?
Dude, stop giving me great ideas!😃😃😃
@@BeardedBored Ok I'll do it and report back, then haha.
Edit: I'm going to try it in the full strength version. I'll let you know!
As an avid mead maker, I was thinking exactly the same thing.
I'd love to see your take on switchel
Hmm, I hadn't thought to fiddle with the recipe, but now I'm intrigued:-)
@@BeardedBored if you use fresh ginger, it will start to ferment
Sweet bro love it.
Thanks 👍