Homemade Tepache (Mexican Pineapple Ferment)
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- Tepache is a delicious Mexican fermented pineapple drink. If you have piloncillo instead of brown sugar, that works perfectly as well and is more authentic to the traditional Mexican recipe!
Video Chapters
00:00 - What is Tepache?
01:03 - Making Tepache - 1st Ferment
07:38 - Fermenting at Room Temp
08:29 - Bottling - 2nd Ferment
09:36 - Tasting
10:54 - Why I Always Chill Ferments Before Opening
12:00 - Adding More Carbonation
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Basic Tepache Recipe
*1 gallon -- as always with my recipes, this does not need to be exact :)
- Rinse, peel and core 1 pineapple (use organic whenever possible)
- Dissolve about 1 cup of brown sugar (or piloncillo/turbinado sugar) in a gallon glass jar (brew vessel) with some water.
- Add 1/4 of the pineapple fruit (sliced) into the brew vessel. Also add the pineapple core and skin to the brew vessel. Add as much as will reasonably fit into the vessel while leaving room for water. If you have extra fruit + peels, you can make a larger batch! Just scale the recipe to double the sugar/water as needed.
- Add enough water to top off the vessel and ensure the fruit is submerged.
- Add a stick of cinnamon. (You can also add other ingredients like star anise, cloves, and ginger if you like.)
- Stir it up to evenly distribute the sugar throughout the brew.
- Cover loosely (barely a finger tight seal) with a lid.
- Ferment (let it sit) at room temperature for approx. 1 week. You'll see the brew lighten in color and it may get a bit carbonated and more acidic. If you don't want it carbonated, the brew is ready to drink.
- To carbonate, you'll need to go through a 2nd fermentation. Strain the solid pieces out of the brew and bottle the liquid in food-safe, pressure-rated bottles suitable for fermentation. Make sure the seal is airtight.
- Let bottles sit and ferment at room temperature for 4-7 days (or more) depending on your carbonation preferences. This will vary depending on your room temperature and your particular pineapple, so you'll just need to experiment and adapt as needed to see what works for you.
- Always chill thoroughly before opening a bottle (to ensure carbonation stays in the liquid).
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Related Videos + Links
- Guide to Bottles -- • Kombucha Basics: Bottl...
- Berkey Water Purification system -- www.berkeyfilters.com/collect...
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* For a list of all my recommended materials + where to buy them (for new brewers to build your own kombucha starter kit or for expert brewers to upgrade your materials): www.youbrewkombucha.com/byo-s...
*Order my book: The Kombucha Crafter's Logbook -- from Amazon: amzn.to/2XX9Fcy
* Find all my kombucha articles, videos and how-tos at youbrewkombucha.com
* If you’re interested, watch my video on homemade CBD Kombucha, and find my favorite water-soluble CBD products at www.youbrewkombucha.com/cbd-k...
FTC: This video is NOT sponsored. Amazon, Berkey and Hemplucid links are affiliate links. - แนวปฏิบัติและการใช้ชีวิต
I'm Mexican American and grew up on this wonderful dirink. I loved how easy you explained the process. Our family adds Mexican Piloncillo instead of brown sugar, 2 or 3 cloves and mash the pineapple before to release more pineapple flavor.
Love that!
Yesss, piloncillo and clavo gives it very distinct flavor pop.🥰 My mother does as well.
Eu coloco polpa de 1 maracujá fica delicioso
You can also add ginger and peppers to give it a slight kick. Im using jalapeños however you can also use chili or habanero.
🎯💚
I make tepache pretty frequently in my house. We do 1st fermentation for about 3 days and 2nd fermentation for about 2 days and the taste and level of carbonation is really strong. I believe if you leave it in the first ferment too long it’ll eat too much of the sugar to give good carbonation. But play around with the level of days in ferment. I love tepache by how easy it is to make and doesn’t require a scoby or any starter liquid.
Anyone thinking of getting into fermentation should definitely start with tepache.
Yes love it! It's a really simple and forgiving ferment so there are a lot of ways to get great results!
@@YouBrewKombucha love your videos!! It’s the only high quality videos that get straight to the point. Also super high quality videos. Im looking to start doing kombucha. Just need to get a scoby. Thanks for making amazing videos! Keep it up!
if you leave it too long , you could add more sugar. if you are looking for more carbonation then get bottling sugar from a beer or wine shop and give it one week after bottling
The wife here, I agree with you. I just made a mostly tamarind version. 3 days first ferment, 2 days 2nd ferment maybe sooner depending on RT. You can even do a 2nd bulk ferment with the original pineapple skins and add the fruit of your choice. Usually ready to bottle in a day.
Yea everybodys will be different depending on temperature , maybe altitude too
I Uganda we cook the pineapple rest into a juice.( the peels and hard middle part+ fresh ginger + plus tea leaves +Sugar) then you boil them and strain .cool juice and drink. We call it "Munanansi " Nanansi is pineapple.
Can't wait to try this out..
Wow! That sounds amazing
sounds delicious!!
if You cook it You losed benefits of fermentation that produces probitics and microelements
Oh im going to try this
I'm going to try your recipe! Thank you!
I’m from Mexico, but here I am, learning this from you. 😄
MORE OF THIS!!! I love all your kombucha videos, but it's so great to learn about other fermented drinks!
Love your content!
Most of the Bromelain is in the skin. It's one of the main beneficial enzymes. That is why the skin is prolly preferred, other than it's a good way to use scraps. But again it's really a good way to get a ton of bromelain
If you live in slightly cooler areas and find you’re waiting several days to get your ferm going (like me) I use a tablespoon and a half of raw kraut brine for a two gallon jug. Works flawlessly
I live in the Caribbean. Fresh pineapples are a weekly staple in my home.
Excited to try this and so happy that we’ll have a way to use up the parts of the pineapple we would normally discard.
Thanks for sharing 🍍💛
Love the hair cut (and the note 😆)
Yay! Love that. And thank you for watching 💕
I add a few cloves and ginger to my tepache to lend a little more depth of flavor
In South America we also make a tea of the scraps of the pineapple. Boil it for atleast a half an hour and add sugar and squeeze lemon juice to your liking.
Dominican, we used to do this beverage as a child, but we used all the peels including the ones discarded here, also we added sugar when the fermentation was done. Love it and we didn't know it was healthy, if I'm not mistaken we called it guarapo de piña.
I was wandering how you call it in RD. Guarapo de piña is really close to what we call it in Cuba. For us is garapiña.
Love watching your videos, nice production (sound/video/editing/presentation) and good information. You got me into brewing Kombucha (CS Mead already got me into brewing cider) and hope many more people will enjoy doing this.
Love all your videos ❤️
Comenzó mi primera tepache! Gracias!!
I love your new haircut!! Also, thanks for the new video. Love learning about fermentation through your videos.
Thank you for this recipe. I can't wait to try it!
Thank for sharing your video. Tips are valuable & helpful.
Great video, going to try this today!
I love love your videos. Succint, not too lengthy. I brew kombucha because of your videos and have taught a few friends how to brew (thanks to u). Please continue making good quality videos
I made my first batch of Tepache, wow! It’s really yummy.
Great Recipe, thanks
Love this !!!! ThankYou ThankYou ThankYou!!
I absolutely love your hair cut. And am loving your videos. I have learned a lot from you. Will be making this. Already have second batch Kombucha . Working on second fermentation of one batch. Thanks so much. .
Thank you, I’ve learned a lot from you
You had me at "you don't have to add the yeast, it's on the fruit naturally" right on 👍
Adding Yeast does make a nice 5% or so Pineapple Beer
Trying this, thank you
You're one of the best if not the best TH-cam culinary teacher. Thank you and blessings!!
Wow, thank you!
@@YouBrewKombucha I am sorry to have invaded the other gentleman's space.
I am an amateur brewer and have started recently.
This video is certainly very informative. I would like to know how you cleaned the rind of the pineapple - I am referring to the spines and any grit that might be stuck in between
I love kombucha but never heard of this drink before. I love pineapple and always hate how much gets thrown out. Gotta try this!!
Nice information. Thanks 👌
This was wonderful, thank you for explaining so thoroughly! I was afraid it wasn't fermenting fast enough, but your method makes a lot more sense. Great video, I'm a new subscriber 🎉
Love your knife❤️
I was raised in Mexico drinking Tepache. I'm excited to start brewing my own.😊
From Sydney Australia. Been watching your videos for yonks, mate. I learned about Kombucha dos and don'ts from you so I was excited to watch this video. I whipped mine up last night after work. I'll check on it in a weeks time. Fingers crossed it goes alright.
I use my Berkey for Kombucha and drinking water too!! This is such a neat idea, will def have to try tepache. Gracias amiga :-)
i hv plenty of Pineapple ... i love this Thanks
oh man cannot wait to make some. Pineapple is always in my cupboard lol. Cheers and have a great day
I am so glad this popped up!! I "accidentally" made apple tepache!! I was following another youtuber recipe to make ACV. They used brown sugar. I followed the recipe they did (pureed the apples) and stirred the liquid daily for 2 weeks. Then let it do its thing for 30 days. Strained and bottled. Kept at room temp. I notice when i open to pour i get a bit of fizz like opening a can of pop!! My store bought vinegar never fizzes!!! LOL!!! I have been adding to my water in the morning with my electrolyte pack and vitamin c. Think I will give sip to see what it tastes like "naked"!! I shall keep watching and learning from you!! TFS!!!
We accidentally left some pineapple in a closed container out overnight, and I was surprised that it fermented rather than grew mold. This looks so refreshing and delicious. I will definitely try this out (on purpose this time!)
Just watched a vid last week, but they called it Pineapple Wine. Gracias 💚🍍
Thank you ❤
Thank you very much🙏
Omg! Thankyou so much! I just recently finished the rewatch of most of your videos to succesfully brew my first batch of kombucha! Ofc it worked, thankyou for the videos and tips ^^
And I just wanted to brew Tepache so bad recently! xD hahahha ty!!
oh dang my ocd, corrected a typo and the heart vanished xd
It's really good and smooth we mexicans love it its also good for your kidneys
First of all i just want to say that pinapple looks so beautiful
Delicious drink. I never let pineapple peels and core go to waste. In Cuba we call this drink garapiña.
When i first tried making this , there were a couple of videos but none really told you when it was done , but heck it was covid lockdown , i had nothing but time ..... my favirite batch was with , cinammon , clove and some orange rind
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. Healthy drink.
The wife, I mixed kombucha and Tepache brew together..........great taste. Both are excellent with the liquor of your choice. Acholic ginger beer with either is also excellent.
Yea I agree I don't really care for beer but a light beer mixed with the tepache is delicious
My wife has been making it for a few years now!
Im so gonna try this! Hi with vit C! Good for gut! 👍
❤❤❤❤❤❤
Hey there!! I have started only recently brewing Kombucha. I am actually in the process of brewing my first batch and can’t wait to taste it! I have seen this recipe before on the Fermentation Adventure’s channel! I’m just wondering if it’s ok that the fruit is above the water line? No risk of it molding? Thanks so much!
I saved my left over pineapple rinds and core and stored them in the freezer. Should I take them out and let them get to room temp before making this? Love your channel! So easy to understand. ❤️
Had a pineapple that I was ready to start today so this was a welcome coincidence. I've never had Tepache before so I'm very curious how it will turn out. Thanks for the content, you got me started on kombucha, and now I'll have another healthy drink on hand.
This is a neat recipe... I would never have thought about putting cinnamon in it, but it makes sense. I make pineapple wine and vinegar for salads and personal use a lot. (This recipe will make wine if you let it sit about 14-30 days.) One small bit of advise for "new" people is the temperature does effect the speed it ferments. So if you live in a warm area and you do this outside you might not need a full week and the reverse if it's colder. Ideally you want to keep things between 70 °F and 85 °F. (At least in wine, after about 90 degrees F it starts to have an odd aftertaste that's not to pleasant.)
You can also test out if you enjoy making this yourself by replacing the fresh pineapple with pineapple juice. It should work as long as the juice does not have preservatives. (This might take slightly longer though as it will need to build up the active bacteria from zero.)
Ginger to flavor is a good addition as well. I think I put about 75g to a gallon batch
I would love to see you do more non-Kombucha ferments..:maybe water kefir could be next? 💚🙏🏻
And Jun too!!
I'm gonna try making this but I have to wash the peel first ..thanks for sharing
Excellent... I tried your lovely recipe and the final results were amazing. Do you have any suggestions for lime or lemon in the same way or so?
Oh wow! The caps! What s game changer! Where can I get them from?
Great video! Thank you very much:)
Would it work without sugar?
My mom always used to use pickle jars as her wine glass. So after growing up accustomed to seeing that it's kinda weird seeing a wine glass being used in a different manner.
In New Zealand we do this with Feijoas.
I have a feijoa tree and have got to try that!
Does less carbonation in kombucha mean there is less probiotics? I wanted to ask you this on a kombucha video but I couldn't find one where you didn't have the comments turned off. Thanks! Can't wait to try this tepache. I've tried other recipes where you boil the pineapple skins with ginger & turmeric root. Then you add lemon, orange, lime juice & the sugar. It's delicious! I'm sure the fermented one you do is delicious also & I'm guessing healthier because of the fermenting!
you can plant the pineapple tops.
i'm from Indonesia...we have lots of pineapples here...LOVE this recipe 🥰 could I use palm sugar instead of brown sugar?
Nice video!
Question: if one is unsure whether pineapple is organic, do you soak the peel 1st before fermenting it?
You can plant the pineapple tops and you will have a homegrown pineapple in 4 years..I know its s long time but worth the wait
Timing is key here it seems. I made my first batch last month but let it ferment a bit too long and the result tasted like beer with sweet pineapple notes.
I'm guessing the type of suger has influence on the end result? More specifically the color? I used dark brown sugar and while my starting liquid had the same dark color as yours, my brew never cleared up and stayed a dark beer-brown.
(Beautiful haircut btw, really elegant!)
Hey I really exited to try this! Does it create alcohol when you ferment it?
You can plant the tops
Love your videos! I'm definitely going to try this. My mom always spoke about tepache but I've never tried making it. Now I will. Do you think it would work with coconut sugar? And is there health benefits to drinking?
i've never tried it with coconut sugar, but i'm sure it'd work!
@@YouBrewKombucha i made it. Its on day 2 of fermenting ill reply and let you know when its done 😊 love your content keep up the great work 👍
it looks delicious and easy to make tepache drinks, so want to try making it, and is brown sugar better cooked so it's easier to find!?
yes it's golden brown sugar
4:12 The sugar that you used here is called "washed sugar"
You can also save waist by planting the pineapple tops. They are really easy to grow and eventually produce new fruits that you can use for brewing!
I've tried that and yes you end up with a pineapple plant you can take care of for years but I don't think it's a good way of getting more pineapples. Unless you live in Hawaii or something and then you're set.
@ 6:10 wouldn't you want to add the water without the fruit to make stirring easier? Then add the fruit after you're done stirring?
How long will this last, storing in the refrigerator, after F2?
How long is the shelf life of pineapple tepache? Can I use also honey instead of sugar?
Can I add ginger in the beginning to add a little ginger flavor?
Hi...i need to know if tepache can build scoby...coz mine is growing a fat layer of the same typically scoby of kombucha
Can you make a video on hard kombucha?
The white bubbles on top during the first few days causes panic but should I skim the “scum” layer off? And does it need to be kept away from kombucha vessel when both are fermenting too?
Good Presentation
I tried this recipe 2 months ago and after the 2nd day the liquid in the glass gallon got cloudy and it did not look right. It smelled bitter so I ended up throwing everything out.
I make kombucha all the time so I wanted to give this a try.
I attempted tepache several years ago and after 3-ish days at room temperature I ended up with a product that tasted pretty good but had a TERRIBLE eggy sulfur smell. I couldn't get past the smell so it all went down the drain. 😢
I've been thinking of giving it another try and I'm happy to see you made a video about it. You make it seem so simple when I had such a hard time! Do you know if it matters whether the pineapple is organic or not? Also, do you wash it before using? I didn't think you should, but I've seen mixed opinions on it.
Thank you!
I’m from Mexico and it’s important to wash your pineapple before because in the peel goes lots of different bacterias and maybe bugs and mess up with your Tepache.
Does not matter if it’s organic or not.
Always use only organic everything!
Hello, I've seen your kombucha videos they're awesome. You let your tepache ferment (F1) for 5-7 days then another 3-5 for (f2) carbonation. So many other sources state 3 days max, then drink or risk making pineapple vinegar. You haven't steered be wrong yet, just curious as to why your recipe is so different. Note: I live in the Philippines and ambient temp in my kitchen is 90°😅
Fermentation varies depending on temperature. So cooler temps will take longer to ferment. My average room temp is about 70-73F so that's likely the reason. I always recommend experimenting and adjusting based on your own variables :)
can you mason jars for 2nd fermentation instead of flip top bottles? ty
I've made a batch of tepache and it has some reddish spots on top. Any idea if it's mold or could it be yeast? Any advice would be appreciated
If I leave the first fermentation out at room temperature to drink on occasion I don’t want to do the second fermentation how long will that last
how do you correct the Hydrogen Sulfide (rotten egg smell)?
I don't know how long to keep drinks fermenting, since our room temperature is not "room temperature". Same problem every autumn before the heating cathes up with changing weathers. :/
In the fermentation white layer made up on my tepache😮 is it safe ?
I grew my pineapple tops.
I'm curious if you can reuse the pineapple pieces for another batch?
I don't find that bottle with that special cap.
Could u please help me?🙏🙏 thanks
After 1st ferment is it normal to have some kefir/yeasty white growth on top? I'm not sure how to describe it
Wt should be the room temperature? Can this be made in winters temp of 15 degree Celsius? Is it ok to consume this in winters?
Can I make this EXCLUDING the peels? I live far away from where pineapples grow, so I can’t imagine that the ones I find in the shops aren’t sprayed with pesticides in order to survive the long transport.
Do you burp your bottles during 2nd ferment or just leave them sitting at room temp sealed for 3ish days straight??
Can you ferment the pineapple bits a second time?
What is the shelf life of the drink?
Can we substitute the sugar with a non-sugar ingredient?
Cut the tops in 4 sections and root for plants.