passedpawn

Recipes 

How bad? Mine came out pretty sour (should have stopped it earlier).

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Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

Jewrican

Recipes 

has anyone had success with this recipe yet? Curious to see if we have any good results.

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JewRican Brew Works

Primary:
Secondary: Graff Cider
Kegged 1: - Terrapin Rye Pale Ale Clone (AG) 2: - Apple Bee (Woodchuck Cider Clone) 3: -
Consumed: Jamil's Sweet Stout (extract), Caramel Vanilla Creme Ale (extract, keg), Biermuncher's Black Pearl Porter (extract), Brown Ale (extract), Longhammer IPA clone (Extract), Chocolate Espresso Russian Imperial Stout (Extract),Caramel Vanilla Creme Ale (Extract,bottles), Centennial Blonde (AG), Reindeer Fuel (AG), Banana Cream Ale (extract)

passedpawn

Recipes 

I have 3 friends that brewed it. 1 was excellent and I must say was as good as any mead I've ever had.

The other 2 were as sour as mine. I think mine might become part of a marguerita mix or something. It needs sugar added for sure. Other than the strong sour pineapple taste, though, there aren't any defects.

I think the key is stopping it early (through refrigeration, and possibly other more permanent measures). I think mine passed through the tastey stage before I paid attention.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

wulfsburg

Recipes 

Revisited, this past weekend I had cracked my Tepache. I bottled it with 1/4 cup of honey, and my yield was approx 13 12 ounce bottles. Beware using so much honey for priming sugar, as it is potential for a bottle bomb. It bubbles like CRAZY and is super high in carbonation. Reminds me of champagne. I had some friends over and one of them is getting married (we were all drunk) . Well they all tried it and the bachelor keeps saying that he wants me to make it for his wedding (for over 100 people). No thanks!!! It tastes good, somewhat sweet, totally pineapple, but has an odd finish.... I will be making this again when my produce co op produces more pineapple for free!!
I will post a picture of it soon....

wulfsburg

Recipes 

Here is a video of my Tepache, one is a bottle bomb, and the other is of the pour. Don't prime with 1/4 cup of honey . . . and also wait until fermentation is finished.

<---- bottle bomb
<----- after its in the glass

passedpawn

Recipes 

Not a bottle bomb (that's when you hear a "bang" and find shards of sticky glass). What you have there is a helluva gusher.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

wulfsburg

Recipes 

One of them, I barley put any pressure on the cap and it made a loud pop sound and I lost half of the bottle opening it. I have not had an explosion, but I think the potential for one is there. That Tepache is good stuff. I am going to Mexico on Monday, I wonder if I can find it there.

duffman2

Recipes 

Made my tepache for St Patty's day (way back in mid april) and when it came to bottling or serving it smelled terrible and way too strong. So I stuck it in the freezer to sit for the most part at 50 F. Even after racking and straining it developed a white layer on top.

And I still have the stuff in the freezer, and it still has the white stuff on top.

And I'm still scared to drink the stuff

LFCider

Recipes 

Cool thread: I've never made tepache with coconut, or with spices beyond cinnamon; I'll have to try it! I'm glad so many people have taken an interest in a drink that even now is slowly losing its cultural relevance in Mexico. Apparently, my grandmother used to get the stuff when she was a kid in Mexico City, but two generations in, tepache has been replaced by things like Jarritos or other big name-brand fruit sodas. My cousins and their kids don't even know what it is!

But let's put the longing reminisces of another generation aside and get down to what we're really here for: the old family recipe. From what I understand, tepache was more a small beer/soda than it was a proper alcoholic drink, so my preparation of it has always gone accordingly.

Abuelita's Tepache (Mexico City variant)
The unwashed skins and core from 1 pineapple
~1 gal.* water
2 cups piloncillo (raw brown sugar)
1 stick of cinnamon

Leave the tepache somewhere warm for 3-5 days. I know it sounds like heresy, but I've always been encouraged to leave it in a sunny place, - even (gasp) with nothing but a clean dishtowel over the top! Cold crash it at the desired sweetness, or drink it fresh. Just make sure to serve it while it's carbonated!


I know, it seems like a minimalist recipe. But really it's more than just a recipe. Most old timers from Mexico would give you a weird look if you tried to use a whole pineapple for tepache: you can eat most of the darn thing, why throw it in the booze bucket?! The pineapple for them wasn't so much the means for tepache as it was an end solution for a hungry family. In that light, the family recipe says to only use the skins and cores of the pineapple.

*the volume was never specific, but for such little pineapple I decided to standardize at a low volume