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You’ll prob. Get a gal. For each 8-12 pounds of apples. I’m not big on wild fermentation for first time.

3 days down to 1.020 so I racked it off the fruit into a jug.

Did it carbonate or didn’t it hold the pressure?

You never had a continued fermentation at 38 deg. F.? I have. Either really bubbly or really dry.

Too late. I pitched some 71b-1122 instead of dumping it.

4 days - nothing Somebody washed my pineapple!

I had a few 5 gal. but I bought a 2.5 for more $. I use it for 2 - one gal. batches, to bottle uncarbed one gal. batches and to carry half a 5 gal. batch to a party (can push it with one CO2 cartridge).

48 hrs at 70 deg. F. Nothing happening yet. But the fruit was good!

I’m sure they don’t think cider. Seeing they service wine, beer & spirits as well. Otherwise they would hold back and keep taking orders then fulfill them after July in the North.

I’ve done exactly that but I’m not sure I would have the same success using it again & again.

This orchard does it all wild and it’s sooo good! http://www.bearswamporchard.com/page12/page12.html

I did once. Got a free packet, did a 5 gal. batch. It was good, not sweet nor dry, no off flavors. Never tried it again because I never saw the small packets available retail. I will halve to try again this fall or next. Still using up a bunch of 71b-1122.

Found the recipe I used before. Makes 1/2 gal. https://www.mexicoinmykitchen.com/homemade-pineapple-brew/ The packages of sugar are good for two batches and pineapples are often on sale $/2. Perfect for a gallon.

Starting? Just over 1.100

Or you can drill the cap and use a grommet.

Do you have the gravity before you bottle and later?

So at its base Tepache is pineapple, water & sugar. What is the base ratio between these three ingredients?

Me too. Gotta find the recipe I used again.

Anyone still making Tepache?

I always thought cold crash to stop then multiple rackings or filtering to remove yeast.