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-   -   Tepache! (http://www.homebrewtalk.com/f12/tepache-200053/)

passedpawn 10-11-2010 03:43 AM

Tepache!
 
Tepache is an indigenous drink from Mexico. A good friend of mine got this recipe from his father (a native, I think). Note that no yeast is added... wild fermentation works fine at room temps.

No idea where this fits into the beer/cider categories.

This stuff is pretty good. Naturally fermented from pineapple and coconut (no yeast added), it makes a sourish drink that is pineapply-spicey. I'll add to this thread later with the recipe in case anyone wants to give a shot, but here's some pics to get it started.

Here's the basic ingredients:
  • 1 pineapple
  • 1/2 coconut
  • 2 cinnamon sticks
  • 4 whole cloves
  • 24 oz. Pilloncillo (similar to blocks of brown sugar )
  • 2.5 qts water
  • Bottled with honey

Makes a little over a gallon. I doubled this. Filtering required, expect haze in the end (pineapple is difficult).

Some pics:
http://www.homebrewtalk.com/gallery/...ngredients.JPG
http://www.homebrewtalk.com/gallery/...m/IMG_3672.JPGhttp://www.homebrewtalk.com/gallery/.../Tepache_5.JPG

HexKrak 10-11-2010 05:41 AM

My gf has been looking for a tepache recipe. I'll definitely be showing her this one! I see you've got an airlock in the picture. Are the wild yeasts in the pineapple and coconut to begin with (e.g. we add ingredients and cap right away)?

passedpawn 10-11-2010 11:58 AM

Yea, the yeast comes off the skin of the pineapple. It doesn't start bubbling for about 3 or 4 days, but when it does it goes pretty hard for 2 weeks. No krausen.

DrawTap88 10-11-2010 01:56 PM

Where did you get your pineapple and coconut from? Also, did you wash the skins of the fruits before adding them?

Looks really good.

IrregularPulse 10-11-2010 02:15 PM

I'm guessing you don't wash the skins since the yeast comes from the pineapple skin. Maybe wash the coconut?

Revvy 10-11-2010 02:16 PM

This is interesting, and I really like your 1 gallon fermenter, what is it?

Revvy 10-11-2010 02:22 PM

Oh my god, I was just doing some googling and guess what...

Quote:

Tepache is commonly made by inmates in Mexican prison, because the process of creating tepache is simple and quick. However, tepache can also be found in taquerias since it is a rather cheap drink. Housewives sometimes prepare tepache. In markets, you can sometimes find a vendor with an orange barrel full of ice-cold tepache.
I'm sorry sir, but we must close this thread now since it is a glorified pruno thread. ;)

Seriously though, one of the wiki's says that a little bit of beer is included, I don't know if it is added to the fermenter or is mixed at drinking time.

Quote:

The tepache is a drink made out of the flesh and rind of the pineapple, sweetened with brown sugar and cinnamon and always beer. Tepache does not have a high quantity of alcohol, since it is left to ferment for only about three days. The alcohol comes mostly from the addition of a small amount of beer, the most common way of serving it in Mexico. It is a drink better served cold with dry chili powder to give it a spicy taste.
And Cd kitchen calls it Tepache Beer, and adds what looks like a crappy cereal mash of barley.

Quote:

ngredients:
1 large fresh pineapple
8 whole cloves
2 inches stick cinnamon
4 cups brown sugar firmly packed
2 cups barley


Directions:

Grind up the pineapple, peel and all. Combine pineapple, peel and all. Place in large crock along with cloves, cinnamon and 3 quarts of water. Cover with cloth and allow to stand for 2 days, Cook the barley in 1 quart of water until the grains burst. Add brown sugar, stir and add to pineapple mixture. Allow to stand another 2 days, allowing the mixture to completely ferment at room temperature.

Line a sieve with a damp linen or double layer of damp cheesecloth and strain the fermented mixture. If may be necessary to strain twice.

Pappers_ 10-11-2010 02:29 PM

Looks really interesting, P. When you say bottled with honey, what do you mean? Also, is it still or carbonated?

Brewing Clamper 10-11-2010 02:31 PM

The exact ingredients of the recipe can be very regional. The Northern part of Mexico, at least from where I hail, they do not use the barley. I guess you would consider it more of a cider. I do know some Southern Mexicans that always use the barley...

passedpawn 10-11-2010 03:48 PM

Quote:

Originally Posted by DrawTap88 (Post 2329747)
Where did you get your pineapple and coconut from? Also, did you wash the skins of the fruits before adding them?

Looks really good.

Grocery store. No washing at all.

BTW, coconut was not in the original recipe. I added that. I can't tell you what contribution it had - not much because I can't taste it. Same with the cinnamon and cloves.


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