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Old 11-05-2010, 11:41 AM   #21
passedpawn
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I primed with honey. Mine turned out fairly sour. A friend made it with much more honey and it turned out very smooth, not sour at all. I think the recipe needs work.


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Old 11-05-2010, 11:42 AM   #22
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Quote:
Originally Posted by Will319 View Post
About how long does this hooch take to finish fermenting? and when is it drinkable, am I right to think the bottles are primed with honey?
Primed with honey. Mine bubbled for about 3 weeks. I filtered it and cold crashed it for several weeks. 2 weeks in bottle to carb up.


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Old 11-11-2010, 03:13 AM   #23
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I made some a few days ago. It is bubbling away in a gallon jug. What have you guys been using to filter it?

 
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Old 11-11-2010, 03:19 AM   #24
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Quote:
Originally Posted by garretto View Post
I made some a few days ago. It is bubbling away in a gallon jug. What have you guys been using to filter it?
I filtered through paper towels laid into a strainer (laugh, I know). This stuff came out quite sour. My friend's is just the opposite, sweet. Please let me know how this turns out for you.
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Old 11-11-2010, 03:39 AM   #25
garretto
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Haha whatever works I guess. To be honest, I will prolly do the same thing.

I just tasted some of the Tepache. It has only been 5 days so of course its still pretty sweet but I didn't notice any sour taste yet. I will post back later down the road too.

 
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Old 12-02-2010, 05:47 PM   #26
garretto
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I just tasted some after i filtered it and cooled it in the fridge.

its definitely has some tartness to it. I can clearly taste pineapple. It almost has a white wine like flavor.

I did not carbonate mine

 
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Old 12-02-2010, 08:32 PM   #27
cercueil
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Looks pretty interesting..I think I need to make me a 1 gallon fermentor! It appears that you dont squeeze any juice out of the pinneapple..is that correct? Just let the yeast eat the sugar off of it?
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Old 12-02-2010, 09:33 PM   #28
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The longer you ferment it, the more sour (and higher alcohol) it gets. I made a batch for a Thanksgiving "appetizer". Used pineapple (rinsed with water only), dark brown sugar (2 lbs), cup of raisins, water, cinnamon, allspice, peppercorns, no beer. Fermented for 6 days on the counter, then put it in the refrigerator in its one gallon container. It was still reasonably sweet, fruity, refreshing, cloudy, simple and amazing.
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Old 12-03-2010, 12:10 AM   #29
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Quote:
Originally Posted by hroth521 View Post
The longer you ferment it, the more sour (and higher alcohol) it gets. I made a batch for a Thanksgiving "appetizer". Used pineapple (rinsed with water only), dark brown sugar (2 lbs), cup of raisins, water, cinnamon, allspice, peppercorns, no beer. Fermented for 6 days on the counter, then put it in the refrigerator in its one gallon container. It was still reasonably sweet, fruity, refreshing, cloudy, simple and amazing.
That's good to hear. Mine is about undrinkably sour. Puckering. I'm really happy yours turned out. I let mine ferment for at least a month (without even sampling it).
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Old 12-03-2010, 01:28 AM   #30

I'd forgotten all about this - I definitely need to try it.



 
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