Tepache!

[passedpawn]

Tepache is an indigenous drink from Mexico. A good friend of mine got this recipe from his father (a native, I think). Note that no yeast is added... wild fermentation works fine at room temps.

No idea where this fits into the beer/cider categories.

This stuff is pretty good. Naturally fermented from pineapple and coconut (no yeast added), it makes a sourish drink that is pineapply-spicey. I'll add to this thread later with the recipe in case anyone wants to give a shot, but here's some pics to get it started.

Here's the basic ingredients:

• 1 pineapple
• 1/2 coconut
• 2 cinnamon sticks
• 4 whole cloves
• 24 oz. Pilloncillo (similar to blocks of brown sugar )
• 2.5 qts water
• Bottled with honey

Makes a little over a gallon. I doubled this. Filtering required, expect haze in the end (pineapple is difficult).

Some pics:

 

[HexKrak]

My gf has been looking for a tepache recipe. I'll definitely be showing her this one! I see you've got an airlock in the picture. Are the wild yeasts in the pineapple and coconut to begin with (e.g. we add ingredients and cap right away)?

 

[passedpawn]

Yea, the yeast comes off the skin of the pineapple. It doesn't start bubbling for about 3 or 4 days, but when it does it goes pretty hard for 2 weeks. No krausen.

 

[DrawTap88]

Where did you get your pineapple and coconut from? Also, did you wash the skins of the fruits before adding them?

Looks really good.

 

[IrregularPulse]

I'm guessing you don't wash the skins since the yeast comes from the pineapple skin. Maybe wash the coconut?

 

[Revvy]

This is interesting, and I really like your 1 gallon fermenter, what is it?

 

[Revvy]

Oh my god, I was just doing some googling and guess what...

Tepache is commonly made by inmates in Mexican prison, because the process of creating tepache is simple and quick. However, tepache can also be found in taquerias since it is a rather cheap drink. Housewives sometimes prepare tepache. In markets, you can sometimes find a vendor with an orange barrel full of ice-cold tepache.

I'm sorry sir, but we must close this thread now since it is a glorified pruno thread.

Seriously though, one of the wiki's says that a little bit of beer is included, I don't know if it is added to the fermenter or is mixed at drinking time.

The tepache is a drink made out of the flesh and rind of the pineapple, sweetened with brown sugar and cinnamon and always beer. Tepache does not have a high quantity of alcohol, since it is left to ferment for only about three days. The alcohol comes mostly from the addition of a small amount of beer, the most common way of serving it in Mexico. It is a drink better served cold with dry chili powder to give it a spicy taste.

And Cd kitchen calls it Tepache Beer, and adds what looks like a crappy cereal mash of barley.

ngredients:
1 large fresh pineapple
8 whole cloves
2 inches stick cinnamon
4 cups brown sugar firmly packed
2 cups barley


Directions:

Grind up the pineapple, peel and all. Combine pineapple, peel and all. Place in large crock along with cloves, cinnamon and 3 quarts of water. Cover with cloth and allow to stand for 2 days, Cook the barley in 1 quart of water until the grains burst. Add brown sugar, stir and add to pineapple mixture. Allow to stand another 2 days, allowing the mixture to completely ferment at room temperature.

Line a sieve with a damp linen or double layer of damp cheesecloth and strain the fermented mixture. If may be necessary to strain twice.

 

[Pappers_]

Looks really interesting, P. When you say bottled with honey, what do you mean? Also, is it still or carbonated?

 

[Brewing Clamper]

The exact ingredients of the recipe can be very regional. The Northern part of Mexico, at least from where I hail, they do not use the barley. I guess you would consider it more of a cider. I do know some Southern Mexicans that always use the barley...

 

[passedpawn]

Where did you get your pineapple and coconut from? Also, did you wash the skins of the fruits before adding them?

Looks really good.

Grocery store. No washing at all.

BTW, coconut was not in the original recipe. I added that. I can't tell you what contribution it had - not much because I can't taste it. Same with the cinnamon and cloves.

 

[passedpawn]

I'm sorry sir, but we must close this thread now since it is a glorified pruno thread.

I knew that was coming

Hooch? You be the judge. Way too much work and time in this to make that conclusion. I sure wouldn't call it a beer though. Maybe a wine.

 

[passedpawn]

I'm guessing you don't wash the skins since the yeast comes from the pineapple skin. Maybe wash the coconut?

Only the coconut meat went in there... no shell.

 

[passedpawn]

This is interesting, and I really like your 1 gallon fermenter, what is it?

Homemade. It's a 2.5g "Montana Jar" from Target. I drilled out the lid, which has an integrated silicone seal, and added a rubber grommet and airlock. The nice big opening is perfect for adding/removing large chunky stuff like pineapple.

I'll probably do a write-up on making one soon in DIY. Less than $20.

[edit]

https://www.homebrewtalk.com/f51/2-1-2-gallon-montana-jar-fermenter-200328/#post2332670

 

[passedpawn]

Looks really interesting, P. When you say bottled with honey, what do you mean? Also, is it still or carbonated?

Yes, attempted to prime with honey. The pic of the finished product is only 1 week old in bottle, with very little carbonation.

Character might change in the next few weeks. I'll update this thread if that happens.

 

[olllllo]

Why are they imprisoning pineapples?

 

[passedpawn]

This is interesting, and I really like your 1 gallon fermenter, what is it?

Bit of detail here: https://www.homebrewtalk.com/f51/2-1-2-gallon-montana-jar-fermenter-200328/#post2332670

 

[Revvy]

Bit of detail here: https://www.homebrewtalk.com/f51/2-1-2-gallon-montana-jar-fermenter-200328/#post2332670

Prosted on the other thread!

 

[devilishprune]

I love the added pineapple hanger on the airlock. Sounds interesting and good!

 

[the_Roqk]

What's the ABV of this pruno wine? Someone posted that it was a low alcohol drink. BTW like the idea of the fermentor. Cool!

 

[Will319]

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?

 

[passedpawn]

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.

 

[passedpawn]

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.

 

[garretto]

I made some a few days ago. It is bubbling away in a gallon jug. What have you guys been using to filter it?

 

[passedpawn]

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.

 

[garretto]

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.

 

[garretto]

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

 

[cercueil]

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?

 

[hroth521]

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.

 

[passedpawn]

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).

 

[Pappers_]

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