My dad used to make this when I was a kid. I kind of had the idea, but needed instructions on how to properly ferment it. Thanks a lot for the tips! My dad used piloncillo instead of brown sugar, and when ready to consume after being cooled down in the fridge, he'd stir about a teaspoon of baking soda in each individual serving glass to add extra fizz.
Made mine and am totally excited to taste it... I have a kombucha business and am super eager to add this to my range. 😍 Thank you for the awesome fun presentation 🤩
I like this recipe, it's nice and easy, i make cider and full grain beers and have made this too, try giving it a very big shake up with the lid closed before putting in the saucer this will bring a lot on oxygen down through the whole jar so the yeast will feast directly!
I really enjoyed the tapache! I made it plain, no spices. Being frugal I emptied the beverage, added another cup of sugar and re-topped up the water. This time I let it ferment 30 days. I got a fabulous fruit vinegar. I use it for sweet and sour sauce and salad dressing.
Tepache doesn't necessarily need spice hot jalapenos or habanero peppers, for example you can switch hot peppers for ginger etc., or it can go by itself. Now, if you want to make tepache more interesting, add some rum, tequila or beer, it goes very well.
actually, i'm pretty sure this is anaerobic fermentation, otherwise you'd not need to keep the fruit bits under the surface of the water. And once the fermenting really starts, the liquid will be infused with co2, no idea how the o2 will get into the water without physical manipulation. You're keeping the top covered with a cloth so that not too much pressure builds during the primary fermentation stage. Later, to create carbonation in the liquid, you transfer to a glass container with a pressure sealed lid such as is used for combucha bottles or grolsch beer bottles.
I have seen some video that he closed shut the jar on the first fermentation, and it comes out more explosive than this. however, I did like you did, and I let it ferment a bit too long, 3 days on the warm kitchen window. It turned into vinegar, like kombucha. maybe I should have bottled it after the second day. can I referment it the second time? thanks.
I love how everyone repeats the same wrong info about chlorinated water. Ascorbic acid aka citric acid neutralizes chlorine and chloramine. When using citrus or fruit with citric acid you don't need to worry about the chlorine. Also many areas if not most today use chloramines not chlorine and this cannot be aired out and most filters do not filter chloramines even if it says chlorine
@@Smickster01 is there any flavor changes or unwanted chemical reactions when using plastic bottles? Also what brand and type of plastic bottles are you using?
@@se7en5es absolutely no flavour change. I still use old school glass beer bottles and i did a blind test after my first batch in plastic and there was no difference. The plastic bottles i use are the 700ml brown plastic bottles that come in a COOPERS home brew kit, and instead of paying a dollar each for more of them, i bought 90 cent 1.25litre woolworths home brand soda waters over a few months and theyre all i use now. Light, easy to clean and sterilise,, almost disposable. (i do wash them and re use them at home, but i bin them if im at a party or camping etc)
I'm sure that would taste lovely! just make sure all the leaves are submerged, and you probably want to try it with just a little rosemary, or it might be very strong.
Look at how they make kombucha u might get pointers their for sure. I seen a video of where did this dude talks about mold on his kombucha . It’s all natural fermentation so it will for sure works with ur tepache!
Were there bits of fruit sticking out of the liquid? Usually if everything is nicely submerged, you won’t get mold. It’s the bits of damp fruit sticking out that attract mold spores! But if you see mold, just throw it out and start again. Unfortunately there’s no safe way to ‘eat around’ it!
@@sarahhuangbenjamin YES! There was bits of fruit sticking out. And now that you mention it, I remember seeing a video where they made everything submerged as you say. We tried to get around it but the whole drink smelled very yeasty, like a sour fart in the air.. lol.. Thanks Sarah! Will give it another shot.
@@puedeone I think yeasty and sour is good!! But yes if you see mold better sage than sorry and start over! It’s not costly so it’s fine to keep redoing but yeaaa sour and funky is the way to go! (Without any mold ofc) usually like kombucha don’t use alkaline water, more acidic water is the way to go!
My dad used to make this when I was a kid. I kind of had the idea, but needed instructions on how to properly ferment it. Thanks a lot for the tips! My dad used piloncillo instead of brown sugar, and when ready to consume after being cooled down in the fridge, he'd stir about a teaspoon of baking soda in each individual serving glass to add extra fizz.
Made mine and am totally excited to taste it... I have a kombucha business and am super eager to add this to my range. 😍
Thank you for the awesome fun presentation 🤩
Where can we try some of your kombucha drinks?
I like this recipe, it's nice and easy, i make cider and full grain beers and have made this too, try giving it a very big shake up with the lid closed before putting in the saucer this will bring a lot on oxygen down through the whole jar so the yeast will feast directly!
I absolutely adored your presentation. I'm motivated by you to give it a go. Thank you and blessings!
I really enjoyed the tapache!
I made it plain, no spices. Being frugal I emptied the beverage, added another cup of sugar and re-topped up the water. This time I let it ferment 30 days. I got a fabulous fruit vinegar. I use it for sweet and sour sauce and salad dressing.
Tepache doesn't necessarily need spice hot jalapenos or habanero peppers, for example you can switch hot peppers for ginger etc., or it can go by itself. Now, if you want to make tepache more interesting, add some rum, tequila or beer, it goes very well.
I thought you'd turn down the music so we could hear the carbonation.
Great video, but do you actually use your kitchen? It's so damn clean! Lol, thanks for sharing!
Bruh why does mine taste like feet
😂 😂 😂 😂 😂
"new year"
"no budget"
i love that so much imma use that from now on😂😂😂
actually, i'm pretty sure this is anaerobic fermentation, otherwise you'd not need to keep the fruit bits under the surface of the water. And once the fermenting really starts, the liquid will be infused with co2, no idea how the o2 will get into the water without physical manipulation. You're keeping the top covered with a cloth so that not too much pressure builds during the primary fermentation stage. Later, to create carbonation in the liquid, you transfer to a glass container with a pressure sealed lid such as is used for combucha bottles or grolsch beer bottles.
I have seen some video that he closed shut the jar on the first fermentation, and it comes out more explosive than this. however, I did like you did, and I let it ferment a bit too long, 3 days on the warm kitchen window. It turned into vinegar, like kombucha. maybe I should have bottled it after the second day. can I referment it the second time? thanks.
I love how everyone repeats the same wrong info about chlorinated water. Ascorbic acid aka citric acid neutralizes chlorine and chloramine. When using citrus or fruit with citric acid you don't need to worry about the chlorine. Also many areas if not most today use chloramines not chlorine and this cannot be aired out and most filters do not filter chloramines even if it says chlorine
Boss sincerely thank you for your help... more power. Now I am learning to drink healthy
Best tepache video, direct and simple. I followed your process and it worked. (I used honey because I don’t have sugar).
FIRST VISIT TO THIS CHANNEL... I LOVE HER, SHE'S SO ADORABLE! TEPACHE IS MY FAVORITE DRINK!
Happy Chinese New Year Sarah! ❤️🐲
Hope you are always be filled with love and fortune 🥠
Simply beautiful! The drink and the lady!
i put bit of ice cubes on it on a hot summer day
yummmz ! sooo going to try it out during CNY 22'! tks for sharing!
Whoever had married Sarah, you are a lucky man
i would love to see your cny menu and recipe.
Sarah, thanks. I am going to make this. Also, I like your pink dress. Where did you get it? Happy CNY
Hi Hannah! The orange dress is from ASOS - and the pink pants are from Pomelo. Hope you tried the Tepache and loved it!
Hi Sarah! I have a question, are you using a regular or specialized mason jar for the fermentation process? Because in some cases they can explode.
yeah i thought the same thing. I use 1.25 litre plastic bottles for home brew beer and none have ever exploded.
@@Smickster01 is there any flavor changes or unwanted chemical reactions when using plastic bottles? Also what brand and type of plastic bottles are you using?
@@se7en5es absolutely no flavour change. I still use old school glass beer bottles and i did a blind test after my first batch in plastic and there was no difference.
The plastic bottles i use are the 700ml brown plastic bottles that come in a COOPERS home brew kit, and instead of paying a dollar each for more of them, i bought 90 cent 1.25litre woolworths home brand soda waters over a few months and theyre all i use now. Light, easy to clean and sterilise,, almost disposable. (i do wash them and re use them at home, but i bin them if im at a party or camping etc)
@@se7en5es but if youre not in Australia, you may not know what im talking about with woolworths home brand etc
@@Smickster01 oh wow that's great! Thank you for sharing 👍
Sweet!
❤
Hi Sarah, can include herbs like Rosemary in my tepache?
I'm sure that would taste lovely! just make sure all the leaves are submerged, and you probably want to try it with just a little rosemary, or it might be very strong.
@@sarahhuangbenjamin Thank you so much, gonna try it and will share the results 😋
Question: the fermentation created a bit of mold at the top of our jar along with the fizz. What went wrong?
Look at how they make kombucha u might get pointers their for sure. I seen a video of where did this dude talks about mold on his kombucha . It’s all natural fermentation so it will for sure works with ur tepache!
Were there bits of fruit sticking out of the liquid? Usually if everything is nicely submerged, you won’t get mold. It’s the bits of damp fruit sticking out that attract mold spores! But if you see mold, just throw it out and start again. Unfortunately there’s no safe way to ‘eat around’ it!
@@sarahhuangbenjamin YES! There was bits of fruit sticking out. And now that you mention it, I remember seeing a video where they made everything submerged as you say. We tried to get around it but the whole drink smelled very yeasty, like a sour fart in the air.. lol.. Thanks Sarah! Will give it another shot.
@@puedeone I think yeasty and sour is good!! But yes if you see mold better sage than sorry and start over! It’s not costly so it’s fine to keep redoing but yeaaa sour and funky is the way to go! (Without any mold ofc) usually like kombucha don’t use alkaline water, more acidic water is the way to go!