PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Let’s just say we came to this conclusion the hard way haha
Has nobody reported this video yet? Dude you made a fucking bottle bomb and your lucky you didn't blow yourself up. Don't use sealed bottles to active ferment.
@VeryGoodDrinks I was wondering where you bought the jar you used for the first fermentation or if you wouldn't mind posting the link for it? It would be appreciated!
Ive been makiing tepache every summer for about 2 years and love it. This is the first time I'm making the alcoholic version using your second fermentation method. I just started the 2nd fermentation process. Can't wait to try the beer in a few days! Thanks for this!
If you aren't in a tropical area/don't have access to fresh pineapple without pesticides, be sure to buy some starter yeast since there may not be enough natural stuff to get a good ferment :)
Hey guys i'm in the Italian Alps foot-of-the-mountain area, right now it's still a cold spring climate year, 15-25°C night-day temperatures. Organic pineapples are too expensive. But we do find 'overripe' ones almost for free (they're supersweet and i love them). So: i'm trying now a 'reverse tepache': i dtiched the peel (still squeezed/crushed the pulp that stay stuck cut on it - by hand - it quas fun hehe) But basically i trashed the peels, and used only the pulp. Because it is already sweet and watery, i've done half fruit (about 1 kilo) - 50 grams sugar - 1 litre water. Basically it's one part water for each one part fruit pulp. I'm doing two batches/buckets with 3 halves of fruit: 3+3 = 6 litres each. In one, i've added some old baker's (NOT beer's which might be too acid in the end) yeast. 24h now (since yesterday) and both are rolling well, some bubbles and foam; the yeasted one is kinda crazy, superfermenting and a fantastic smell! Today i'll skim the foam (kham yeast which i read somehwere has to be removed, off-taste) and can't wait, men! Cheers!
@@dorianblue4229 I can confirm that the bakers yeast works just fine. My first batch simply rotted as the pineapple must have been sterile with zero wild yeast. Second batch I used about half a teaspoon of yeast and it worked perfectly. Cheers
GREAT JOB, thanks for the video. I work for a Kombucha company and recently started making wine again. The owner brought me some Tepache that he & a friend of his had made. REALLY good stuff. I'm getting ready to do a gallon, then a 5 gallon to have ready for July 4th.
Pencipta (Fāţir):12 - Dan tiada sama (antara) dua laut; yang ini tawar, segar, sedap diminum dan yang lain asin lagi pahit. Dan dari masing-masing laut itu kamu dapat memakan daging yang segar dan kamu dapat mengeluarkan perhiasan yang dapat kamu memakainya, dan pada masing-masingnya kamu lihat kapal-kapal berlayar membelah laut supaya kamu dapat mencari karunia-Nya dan supaya kamu bersyukur.
Oh absolutely. You can apply this to almost anything. This is essentially how all wine and beer is made. As long as there is sugar and yeast present, fermentation will occur. The rest is totally up to you to experiment with! Go forth and ferment! Let us know how it goes!
Thank you. This is my favorite tepache video. The plastic balls are simple and practical. I think I will be using that this time. Started the first fermentation earlier today and I think it's going to be good because I didn't wait for the pineapple to get to dried out on the outside this time around. Did not have cinnamon sticks or star anise today so I just used some cloves some allspice and a little bit of black peppercorn
PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Thanks for the comment
Nice video. However, Americans in Thailand saying ' We'll get somone to clean this up ' after a minor bench spillage in a kitchen turns me right off. Are your hands too special to wipe up a spill, you need to call in a maid????
I’m gonna start making this every time I cut up fresh pineapple!! I used the recipe in my big book of kombucha and it’s a total disaster! Hope this works for me…started my fermentation today!
Your vids and channel pretty cool but all your recipies made from tropical things while i live on the north xd Like pineapple costs here ~15 dollars Well that aint stopped me from buying it though, there is Tepache fermenting near me
Am making a 3 liter batch here in Kenya, it appears as if the yeast is a morning person... It's not bubbling in the afternoon but very much so in the mornings. Could the ambient temperature of 28+ C be too high?
It continues fermenting very slowly in the fridge so depending on your yeast it could sit for anywhere from a week to a month without going too dry / sour to be tasty
Thank you so much for the clarification. I just finished 24 hours of the second fermentation phase and my bottle was under so much pressure. I was afraid it was going to explode. I let a little bit out… Did I ruin it?
Thanks for such great instructions 🌟 Is the granulated sugar necessary to add? Just want to keep the sugar levels lower… fruit naturally has sugar so I’m wondering if the ferment could still work with the natural sugars of the pineapple. Or maybe can add coconut-water or like kiwi juice instead of granulated sugar? Or worst case honey. I’d rather just keep it 100% fruit. What are your suggestions?
Honey is also mostly sugar so that wouldn't make a difference. But like the other commenter said, the sugar is consumed by the yeast and converted to alcohol. If you wouldn't add any, all the sugar from the pineapple would be consumed and you'd probably get a very sour drink!
As others have correctly stated, the sugar is converted to alcohol and CO2 so once the fermentation has gone on for some time, the sweetness we lessen. You can totally do these fermentations with the natural sugars present in the fruit! All natural! However, the added sugar in this recipe help get a more active ferment and a higher alcohol level. Hope this helps, thanks for the comment. Happy fermenting! 👍
It is great to cook/roast chicken with pineapple skin cut as you did it. Add salt to taste, red fresh chilies, garlick, ginger, anis, black pepper few tomato etc once cooked can add any herbs too( optional). Try it and enjoy. ** Remove the cooked pineapple skin before serving to eat - it is to avoid choking the small pieces while eating.
I have a few questions hopefully someone can answer. What is the percentage of sugar to fruits in weight (not cups)? Also whats the percentage of water to fruit/sugar? What exactly is the 'fermentaion station'?
Hey man in Italy i can find only pineapples teated with pesticides on the surface so i used the pulp NOT the skins, but it has more sugars and water already. The fruit should have about 10% natural sugars (google...), so as i already have some 100 g sugars i added only some 25 grams of my sugar by any kilo of fruit pulp. And 1 litre water each. So i've done: 1.5 pineapple fruit (pulp not skins) + 1.5 water + 25 g sugar (= one full tablespoon) It's working well to me, it's all i can say, hope it helps :)
You know what, I have some frozen for just this occasion! In theory it should work perfectly but I’ll let you know once I try it myself! Thanks for the comment 👍
Heya! Just wondering, why do you add the tea and also, how long before it turns from Tepache into Tepache beer as I have made this before and did not realize I may have had brewed beer!! Tyfs! :)
The tea is just there to add a bit of tannin and complexity to the flavor but isn’t necessary at all. It was an artistic choice haha. The second fermentation in the bottle is what makes the Tepache into more of a beer! Cheers!
You can totally use berries! They should have their own natural yeast as long as they were exposed to pesticides. If you’re having trouble getting them going, you can also help your ferments along with commercial yeasts from your local brew shop or keep the left over lees (yeast) from successful past ferments and inoculate with those. Hope this helps. Happy fermenting!
I don’t think so but I will maybe test this theory! Working out a method for “disgorging” the yeast plug but haven’t gotten it figured out just yet. Stay tuned I guess (:
Hey guys i tried this recipe at home and i think Is kinda working... But i have 2 questions! 1) for how long can i keep this drink in the fridge? 2) how can i know if my Tepache worked? Thank you anyway, love your Channel!✌🏼
So excited to hear you tried this! For question 1, if you decide to do the second bottled fermentation you can leave that in the fridge unopened for a few weeks (maybe longer but we haven't tried). Once you open it you will want to drink it within a few days, just like you would fresh juice or wine. 2. You will know the tepache is working in the the first fermentation when you see bubbles (usually within the first few days). This means the yeast is alive and eating the sugar. When you burp the container you should hear a hiss or pressure releasing. In the second fermentation you want to look for signs that the pressure is building. This is why we like to use the plastic bottles so we can see/feel the pressure building in the bottle. You can also usually see very small bubbles as well. It definitely takes a bit of practice so if this batch didn't turn out great, don't be afraid to try again! I hope this helped! Feel free to hit us with more questions.
A neat add on for 1 is that its unlikely to ever make you sick, if you keep it in the fridge it slows the fermentation down to nearly zero and the acidity and alcohol combination make for a drink that never goes bad in the true sense of the word. So give it a taste, if you still like it then drink it.
awesome video! another video suggested the secondary fermentation to be a week or two. Mine is at day 5 and kinda looks ready. What would leaving it alone for 2 weeks do?
Thanks! You can leave it in secondary for quite awhile although the longer it sits the more of a bomb it’ll become. Sometimes letting it sit can allow the flavors to meld a bit more. I’d suggest cold crashing in the fridge to allow all the gas to dissolve into the liquid. You can keep it there u til your ready to drink it 🫡
@@VeryGoodDrinks thanks, I started a batch yesterday, I see a little foam on top from fermentation, so I hope there is enough natural yeast on the pineapple skin. I live in Denmark, so they have travlt far 😅
@@VeryGoodDrinks i did the bottle for my second fermentation but it tasted like old pineapple. I think im going to just do the first fermentation in glass which had that good taste a bit of carbonation.
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video)
Let’s just say we came to this conclusion the hard way haha
old Kombucha bottles work well too!
@@corythelight2473 I went with soda steam bottles:)
Has nobody reported this video yet? Dude you made a fucking bottle bomb and your lucky you didn't blow yourself up. Don't use sealed bottles to active ferment.
That's what I started with and it's in the fridge now so that's encouraging 😂
@VeryGoodDrinks I was wondering where you bought the jar you used for the first fermentation or if you wouldn't mind posting the link for it? It would be appreciated!
Ive been makiing tepache every summer for about 2 years and love it. This is the first time I'm making the alcoholic version using your second fermentation method. I just started the 2nd fermentation process. Can't wait to try the beer in a few days! Thanks for this!
No no no thank you! Cheers!
If you aren't in a tropical area/don't have access to fresh pineapple without pesticides, be sure to buy some starter yeast since there may not be enough natural stuff to get a good ferment :)
Agreed, if you can’t find organic pineapples you can totally use commercial champagne yeast with probably very good results.
Hey guys i'm in the Italian Alps foot-of-the-mountain area, right now it's still a cold spring climate year, 15-25°C night-day temperatures. Organic pineapples are too expensive. But we do find 'overripe' ones almost for free (they're supersweet and i love them).
So: i'm trying now a 'reverse tepache': i dtiched the peel (still squeezed/crushed the pulp that stay stuck cut on it - by hand - it quas fun hehe)
But basically i trashed the peels, and used only the pulp. Because it is already sweet and watery, i've done half fruit (about 1 kilo) - 50 grams sugar - 1 litre water. Basically it's one part water for each one part fruit pulp.
I'm doing two batches/buckets with 3 halves of fruit: 3+3 = 6 litres each.
In one, i've added some old baker's (NOT beer's which might be too acid in the end) yeast.
24h now (since yesterday) and both are rolling well, some bubbles and foam; the yeasted one is kinda crazy, superfermenting and a fantastic smell!
Today i'll skim the foam (kham yeast which i read somehwere has to be removed, off-taste) and can't wait, men!
Cheers!
@@dorianblue4229 I can confirm that the bakers yeast works just fine. My first batch simply rotted as the pineapple must have been sterile with zero wild yeast. Second batch I used about half a teaspoon of yeast and it worked perfectly. Cheers
@@scottgoebel4671 Good info. Thanks!
Definitely making this this weekend, looks delightful
Spot of Tequila in there and you're good to go.
The best tepache recepie video ever! With explanation and a good vibe! Thank you!
Wow, thank you! Much appreciated!
GREAT JOB, thanks for the video. I work for a Kombucha company and recently started making wine again. The owner brought me some Tepache that he & a friend of his had made. REALLY good stuff. I'm getting ready to do a gallon, then a 5 gallon to have ready for July 4th.
Sick! Happy fermenting big dog! Thanks for the kind words
I'm definitely going to try this recipe
Pencipta (Fāţir):12 - Dan tiada sama (antara) dua laut; yang ini tawar, segar, sedap diminum dan yang lain asin lagi pahit. Dan dari masing-masing laut itu kamu dapat memakan daging yang segar dan kamu dapat mengeluarkan perhiasan yang dapat kamu memakainya, dan pada masing-masingnya kamu lihat kapal-kapal berlayar membelah laut supaya kamu dapat mencari karunia-Nya dan supaya kamu bersyukur.
Would this be good Or even possible to make with a different fruit?
Oh absolutely. You can apply this to almost anything. This is essentially how all wine and beer is made. As long as there is sugar and yeast present, fermentation will occur. The rest is totally up to you to experiment with! Go forth and ferment! Let us know how it goes!
How do you get rid of the sedimate at t he bottom? Is it okay if you drink it to?
You can try and strain out as much as possible before bottling but it is perfectly safe to drink. Adds some funky flavor as well!
Something but add 1 habenero to it. The sweet and spicy is amazing and add a shot of tequila...mmmmm
Thank you. This is my favorite tepache video. The plastic balls are simple and practical. I think I will be using that this time. Started the first fermentation earlier today and I think it's going to be good because I didn't wait for the pineapple to get to dried out on the outside this time around. Did not have cinnamon sticks or star anise today so I just used some cloves some allspice and a little bit of black peppercorn
Thanks for the comment! Let me know how it turns out!
Great tips and like the use of the water bottle. Everyone should be drinking tepache!
PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video)
Thanks for the comment
Making some right now because of this channel. It's in secondary now, can't wait to try it soon!
Hope you enjoy!
@@VeryGoodDrinks I'm having my second glass now. It came out great!
Nice video. However, Americans in Thailand saying ' We'll get somone to clean this up ' after a minor bench spillage in a kitchen turns me right off. Are your hands too special to wipe up a spill, you need to call in a maid????
I’ve never had a “maid” in my life. It was just a joke. I clean up after myself.
I’m gonna start making this every time I cut up fresh pineapple!! I used the recipe in my big book of kombucha and it’s a total disaster! Hope this works for me…started my fermentation today!
Hell yea, report back and let us know how it went!
Thanks for the video super simple and easy to follow making my first batch tonight
Thank you! Good luck! Let us know how it goes!
Your vids and channel pretty cool but all your recipies made from tropical things while i live on the north xd
Like pineapple costs here ~15 dollars
Well that aint stopped me from buying it though, there is Tepache fermenting near me
More reason to use all the pineapple and waste nothing 👍
Fun fact - Placing the bottles in the fridge towards the end of the secondary fermentation is also know as "cold crashing".
Yup yup!
What does that mean cold crashing
Is Tepache offered in Mexican restaurants? Watching the process seems to take so long. The waiting time!
You may find it at some restaurants and bars if you’re lucky! You could also check out canned/bottled tepache brands such as De La Calle. 👍
Should you drink Tepache before, during, or after a meal?
tepache is good anytime, especially when it’s nice and toasty out
I’m making this today!
I use cola instead of tea
I also use dried brewing yeast mine is bout' 8.19% ABV
sounds awesome
I like your idea of making a sugar syrup.
I didn’t realize you could do this with plastic bottles
You wanna use soda bottles not water bottles
VeryGoodDrinks can I ask u what song is playing in the beginning??0.07 seconds
Good video.
Hey thanks I really appreciate the comment
Sorry first 7 seconds
After the second fermentation, can you get drunk?
lol yea man
I’m making it right now just waiting for the water to cool down
That's so awesome! Let us know how it goes
Am making a 3 liter batch here in Kenya, it appears as if the yeast is a morning person... It's not bubbling in the afternoon but very much so in the mornings. Could the ambient temperature of 28+ C be too high?
Update on this yeast, I need to rock the container every 3 to 4 hours to keep the fermentation going...
28 C is pretty ideal for yeast! Stirring daily in the first 3 or so days is a very good way to make sure you keep a healthy ferment!
what do you think? can Tepache marinate meat?
Sounds cool to me 😎 I’ve done tepache battered fish and it was great
Getting serious Paula Shore vibes from this guy lol the drink looks good!
Nice fizz!
I didn’t realize this first fermentation could be done in a plastic jar.
I would stick to BPA free plastics but yea. Glass is probably preferred but not everyone has that.
@@VeryGoodDrinks Thanks. Yeah I’m only using bpa free food grade plastic and it’s only for a few days for second fermentation.
The amount or C02 in your second ferment scared me lol but it looked so good once you poured it into the glass
The pineapple my god it looks so damn ripe and good, deffo can't get them like that from where I am
I miss those Thai pineapples, and the dragonfruit… and the mangos… i miss Thailand
@@VeryGoodDrinks Getting good fruit is definitely a luxury these days! Especially with brewing
Add coconut cream for pina colada!
Nice!!
The hair!!!!! 😂😂😂most people probs, they just never mention it! Thanks for the transparency 😂
Of course!! lol
How long would this keep in the fridge? I would love to keep this on hand regularly.
It continues fermenting very slowly in the fridge so depending on your yeast it could sit for anywhere from a week to a month without going too dry / sour to be tasty
Thank you so much for the clarification. I just finished 24 hours of the second fermentation phase and my bottle was under so much pressure. I was afraid it was going to explode. I let a little bit out… Did I ruin it?
@@jennaplace2003 so sorry i never saw this but no it’s not ruined! Just bleed a little pressure if you can and keep on truckin!
Thanks for such great instructions 🌟
Is the granulated sugar necessary to add? Just want to keep the sugar levels lower… fruit naturally has sugar so I’m wondering if the ferment could still work with the natural sugars of the pineapple. Or maybe can add coconut-water or like kiwi juice instead of granulated sugar? Or worst case honey. I’d rather just keep it 100% fruit. What are your suggestions?
Yes the sugar Will be used to feed the yeast so it will have less sugar in it by the time you drink it
Honey is also mostly sugar so that wouldn't make a difference. But like the other commenter said, the sugar is consumed by the yeast and converted to alcohol. If you wouldn't add any, all the sugar from the pineapple would be consumed and you'd probably get a very sour drink!
As others have correctly stated, the sugar is converted to alcohol and CO2 so once the fermentation has gone on for some time, the sweetness we lessen. You can totally do these fermentations with the natural sugars present in the fruit! All natural! However, the added sugar in this recipe help get a more active ferment and a higher alcohol level. Hope this helps, thanks for the comment. Happy fermenting! 👍
I've been told that it only lasts a week in the fridge, is this true?
In the fermentation white layer made up on my tepache😮 is it safe ?
hola, me encanto.. que musica termina el video? Gracias
wOWW Sangat sempurna mantap
So delicious,..I just had a glass over ice my, I was feeling a little uneasy...feeling better now😊
Congratulations!
It is great to cook/roast chicken with pineapple skin cut as you did it. Add salt to taste, red fresh chilies, garlick, ginger, anis, black pepper few tomato etc once cooked can add any herbs too( optional).
Try it and enjoy. ** Remove the cooked pineapple skin before serving to eat - it is to avoid choking the small pieces while eating.
Sounds delicious!!
I have a few questions hopefully someone can answer.
What is the percentage of sugar to fruits in weight (not cups)?
Also whats the percentage of water to fruit/sugar?
What exactly is the 'fermentaion station'?
Hey man in Italy i can find only pineapples teated with pesticides on the surface so i used the pulp NOT the skins, but it has more sugars and water already.
The fruit should have about 10% natural sugars (google...), so as i already have some 100 g sugars i added only some 25 grams of my sugar by any kilo of fruit pulp.
And 1 litre water each.
So i've done: 1.5 pineapple fruit (pulp not skins) + 1.5 water + 25 g sugar (= one full tablespoon)
It's working well to me, it's all i can say, hope it helps :)
I tried this and.....it's alive!!!
Just great! Thank you.
Is it possible to freeze fresh pile and use them later?
You know what, I have some frozen for just this occasion! In theory it should work perfectly but I’ll let you know once I try it myself! Thanks for the comment 👍
How much sugar would you suggest I start with to get a semisweetish end result? Thank you for this video! Looks really good.
Maybe 2/3 the amount of fruit? I think there are some amounts written in the description for you to get a starting point 👍
Bro mine is only 2 days atm 1st fermentation and its making way too much bubble is it good?
It's good!
I JUST MADE THIS WATCHING YOUR🫵 VIDEO.🙌🏾
Hell yea!
Using anise is criminal. Clove would be acceptable.
Anise is pretty typical in tepache
สวัสดี
Watching the video while having a sip of my homemade tapache😊
love that so much
How big of a container can we use?
Heya! Just wondering, why do you add the tea and also, how long before it turns from Tepache into Tepache beer as I have made this before and did not realize I may have had brewed beer!! Tyfs! :)
The tea is just there to add a bit of tannin and complexity to the flavor but isn’t necessary at all. It was an artistic choice haha. The second fermentation in the bottle is what makes the Tepache into more of a beer! Cheers!
I always use glass to ferment things in. I wonder if it tastes any different fermented in the plastic
i definitely recommend glass if you have it! We just travel a lot and don’t have a lot of equipment so we use what we’ve got! Cheers!
#423Thank You 👌
Can you use blueberries, or raspberries to brew with no added yeast or would you have to give it some help?
You can totally use berries! They should have their own natural yeast as long as they were exposed to pesticides. If you’re having trouble getting them going, you can also help your ferments along with commercial yeasts from your local brew shop or keep the left over lees (yeast) from successful past ferments and inoculate with those. Hope this helps. Happy fermenting!
Would the dead yeast sediment add a bad flavor to the Tepache if it sits at the bottom of the bottle too long after second fermentation?
I don’t think so but I will maybe test this theory! Working out a method for “disgorging” the yeast plug but haven’t gotten it figured out just yet. Stay tuned I guess (:
Should you strain out the yeast from the drink before serving?
I sometimes will run in through a tea strainer if there’s a ton of sediment yea
Is it produce alcohol?
yup!
Hey guys i tried this recipe at home and i think Is kinda working... But i have 2 questions! 1) for how long can i keep this drink in the fridge? 2) how can i know if my Tepache worked?
Thank you anyway, love your Channel!✌🏼
So excited to hear you tried this!
For question 1, if you decide to do the second bottled fermentation you can leave that in the fridge unopened for a few weeks (maybe longer but we haven't tried). Once you open it you will want to drink it within a few days, just like you would fresh juice or wine.
2. You will know the tepache is working in the the first fermentation when you see bubbles (usually within the first few days). This means the yeast is alive and eating the sugar. When you burp the container you should hear a hiss or pressure releasing. In the second fermentation you want to look for signs that the pressure is building. This is why we like to use the plastic bottles so we can see/feel the pressure building in the bottle. You can also usually see very small bubbles as well. It definitely takes a bit of practice so if this batch didn't turn out great, don't be afraid to try again!
I hope this helped! Feel free to hit us with more questions.
A neat add on for 1 is that its unlikely to ever make you sick, if you keep it in the fridge it slows the fermentation down to nearly zero and the acidity and alcohol combination make for a drink that never goes bad in the true sense of the word. So give it a taste, if you still like it then drink it.
Is it good leave it outside or inside fridge ?
awesome video! another video suggested the secondary fermentation to be a week or two. Mine is at day 5 and kinda looks ready. What would leaving it alone for 2 weeks do?
Thanks! You can leave it in secondary for quite awhile although the longer it sits the more of a bomb it’ll become. Sometimes letting it sit can allow the flavors to meld a bit more. I’d suggest cold crashing in the fridge to
allow all the gas to dissolve into the liquid. You can keep it there u til your ready to drink it 🫡
@@VeryGoodDrinks thanks! i did put just 2 of the bottles on the fridge at noon, would it be ready by tonight? or should i leave it in there longer?
@@MrCaseymetallic hard to say for sure without seeing it. I think overnight is best practice but every ferment is different
Going to try plastic bottles next time.
We find using old soda bottles are best as they are designed to withstand higher pressures and won’t leech any micro-plastics into your ferment!
Got here from tiktok, loving the content so far. Well done
That’s incredible news! Thanks for the support. You’re one rad dad in our book.
How should it tastes after four days ?
It should definitely have a yeasty “beer” smell to it with nice pineapple and some sweet\tart qualities
Can you use a balloon on top of the bottle for fermentation 2?
I don’t think this will work, you need a tight seal that can handle lots of pressure build up. Hope this helps!
Do you (or anyone else) know what the alcohol level would more or less be, in a brew like this?
Most likely in the range of 4-7% abv!
@@VeryGoodDrinks thanks, I started a batch yesterday, I see a little foam on top from fermentation, so I hope there is enough natural yeast on the pineapple skin. I live in Denmark, so they have travlt far 😅
@@nichr165 you should be all good! Best of luck! 🤞🏽
Can I make it in a jar with airlock on top ?
sure!
Omg..love the plastic bottle thing...so much safer! Love from Chicago!
Necessity is the mother of invention as they say. 💕
@@VeryGoodDrinks i did the bottle for my second fermentation but it tasted like old pineapple. I think im going to just do the first fermentation in glass which had that good taste a bit of carbonation.
That was my question plastic or glass ? ???
@@JuanaGarcia-ls7 Glass is always the best choice fyi
@@LoveLupe300 wait but you said was safer ?
What song was used at the end of the vid?
El Rio Fluye by Reuven Bransburg
@@VeryGoodDrinks Thank you. I love it ! You have great taste in music.
That sounds good, what kind of drinks could you make with it, or just have it by itself?
We love it over ice but it’s really great in a shandy type drink or with some tequila / mezcal and lime! Let us know if you make some!
wear a hairnet. :)
Too much drama
Very cool
How ripe should the pineapple be? My batch smells like older "black" skin. Is that normal?
I prefer ripe!