drubes14
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- Nov 12, 2012
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Has anyone messed around with doing a yeast starter from tepache? It's a fermented beverage from panela sugar and pineapple juice popular in Mexico. My girlfriend and I made a batch and I've taken the dregs from the ferment. I am doing a starter now.
Flavor after fermentation for tepache is tart, fruity, and a bit acetic. Kind of a cross between kombucha and a very light lacto ferment. The yeast and bacteria come from the pineapple rind.
Hoping to do a simple Amber ale with some fruity hops, and then tossing in the tepache starter to sour in secondary.
Anyone had any experience with tepache or in doing something similar?
Flavor after fermentation for tepache is tart, fruity, and a bit acetic. Kind of a cross between kombucha and a very light lacto ferment. The yeast and bacteria come from the pineapple rind.
Hoping to do a simple Amber ale with some fruity hops, and then tossing in the tepache starter to sour in secondary.
Anyone had any experience with tepache or in doing something similar?