tepache jack

[60acresbrewclub]

Not a cider bc there's no apples, however I felt this was the most appropriate forum.

Thinking about making a strong tepache like an apfelwine...
the USDA database the average of all varieties for 1 cup of raw chunks is;
sucrose 9.88 grams, glucose 2.85 grams, fructose 3.50 grams. The total sugar content is 16.25 grams. Figured I could juice a few and add another pound of fructose and a fruity ale yeast.

Anyone ever experiment with a high abv tepache enough to have a prefered yeast? Or sugar?

I think I'm going to make two gallons and test the difference one with a natural canned pineapple juice and cane sugar and the other with freshly juiced pineapple and a pound of fructose.

 

[ronaldwrx]

are you going to wild ferment? not sure if wild will go real high abv, also it's more about the rinds than it is the juice .. i did 5 gallons, used 9 pineapples: juiced 3, used all the rinds. water/sugar added. wild yeast on rinds.

i used piloncillo sugar .. http://www.seriouseats.com/2011/07/spice-hunting-piloncillo-panela-mexican-raw-sugar-how-to-use.html

good luck!

 

[60acresbrewclub]

I've heard the wild yeast from the rinds is funky, probably a fruity ale yeast either WLP051, s05 or WLP023, I extracted some yeast from DFH90mins that I never used but I'm probably not gonna use that for this, Wyeast 3068 is my first choice if lhbs has it.