Mango Tepache || Tepache Second Fermentation || Probiotic Rich Drink From Pineapple Skin
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- Опубліковано 21 чер 2020
- Do you throw your pineapple skins? Try this Mexican drink made from pineapple skin rich in probiotic, called Tepache . If you are already making Tepache try Mango Tepache instead and you won't regret !. Second ferment your Tepache with mango for more fizz and carbonation with your favourite spices and Voila !. It can beat any carbonated soda drink . Mango is very effective to create fizz and carbonation in 2nd fermentation and with Tepache it creates a very unique flavour.
For Mango Tepache the ingredients you need are :
Pineapple skin
1 Litre filtered water
50 gms sugar
few cardamom pods
few cinnamon sticks
50 ml fresh mango puree
#MangoTepache
#Howtomaketepache
#Tepache - Навчання та стиль
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](/img/tr.png)
Hello Guys ! don't throw your pineapple skin instead make this probiotic rich mexican drink called Tepache . It has good bacteria which is good for our gut and taste wise it can replace your normal beer and wine . If you are going for 2nd fermentation like me be careful with your flip top bottle . I have underestimated my Tepache , due to hot weather in Singapore it has created lots of carbonation even though I just kept one day outside . It has fermented well in refrigerator also , that''s why when I opened it suddenly overflowed in speed . Always remember to open your bottle very slow, release little gas slowly slowly and don't forget to open it in your sink while keeping your bottle in a bowl . Don't forget to like, comment and subscribe . Good luck ! .
I love how authentic she is and the explosion at the end made my day, because we all do things but we usually don’t have witnesses. I definitely subscribe today
Aww thank you so much, God bless you !. Stay safe and happy brewing :).
Bwuahha that thing was like a bomb!
😛
Lovely, can't believe the fizz. Gonna try it myself !
Any drink having mango is my favorite :)
Lol the drink looked so peaceful before you opened it.. ITS ALIVE!!👀😂
What a wonderful drink! Surely will try soon.
Hope you enjoy !
Thanks. That was really helpful.
The splash was epic.
Really inspiring.
Thank you 😊!
Have a nice day, Kind regards, i see are lovely your receipe of tepache, i think tomorrow try for make the same, greetings from México
Thank you! You too!
omg love this!
🥰
I made tepache with apple scrap too. Taste good.
Very nice see make with apple, tank you
LOVE the rewind of the explosion we have all been there 😅
Ha ha true !
I liked the swoosh, foosh best 😂😂
Proved your tepache fermented well 👍🏻👌🏻😊
Amazing drink concept 👍
Thank you so much 😊
I just found your channel and I’m enjoying watching your videos. I am getting ready to make some pineapple and mango recipes!
Aww thank you so much !! When like minded people join the excitement becomes double . Your Channel name offcourse attracted me .
I am enjoying....
Great :) ! Thank you .
Nice thank you and blessings 💞
Thank you!
That looks delicious! I'm currently brewing a pineapple vinegar and it smells amazing. Have one more pineapple so will try the tepache! Adding mango is awesome idea especially now during mango season, will try that too😋👌
Great ! , Best wishes .
Superb, need to try it
👍!
🤗🍾
Wow so much carbonation! Last time I tried 2nd F but didn't get much carbonation. Will try your recipe.
Hope you enjoy
😮
Wow so much carbonation inside and yet from outside it was so quiet !! Fascinating and horrifying at the same time :)
I know!! . It's fun :).
wwwooowoooowooooww hahaha thank you
Thank you for visiting 😊
Nice video
Thank you 😊
Thank you for the video!! I was wondering, would you be able to get more mango taste if for the 1st fermentation along with the pineapple peel, sugar and spices if you added pieces of mango (just the fruit, no mango skin). And then added the mango puree and sugar for the 2nd fermentation?
I think so! You can even add with skin . Since I was adding puree didn't want to add with pineapple skin .There is no black and white rules , we can always experiment . I made kombucha from fresh mango juice and it was way flavorful than kombucha 2nd fermented with mango puree .
@@BrewNourish Thanks for the tip! I wasn't aware you could make kombucha from straight fruit juice but I do also brew kombucha. I may have to give that a try
Oh man , I just discarded pineapple peels yesterday after making cake on Father’s Day . Just missed in one day difference .
There is always next time :).
Mexican here, do not put the lid on just a cloth and a rubber band for a swetter more fruity taste, instead of a more gingery fizzy one and leave it for 4-5 days or longer if you want to get drunk on it. Preferably, use piloncillo/panela instead of sugar.
You could also add 2-3 whole black pepper corn, tamarind, orange peel, cloves 2-3...
Thank you for tips 🙏😊! Actually I live in Singapore a tropical country where room temperature is quite high ( Ave 30 degree celcius/ 86 degree F) so fermentation goes very fast . If I keep 4/5 days the bottle will burst 😀.
@@BrewNourish I can imagine :)
We always have tepache at home, it's my father's favourite drink. Where we live in Mx we reach 50°C this time of year and almost until September, maybe that's why we're not used not to put a lid on it and just a cloth. And, how long to ferment it just depends on taste preference.
Loved your video and it's always nice seeing ppl enjoying what other cultures have to offer.
Thanks for sharing ! Now i know why people in Mexico don’t put lid . Stay happy and healthy .
Do we need to cover or keep the bottle in dark.
Need to cover the lid tightly if looking for fizz and bottle can be kept in dark place .
Jai sadgurudev, namaskar madam.
Very nice.ma bangla vidio dio...
Hain debo sighroi !
So sorry that happened thank you for continuing.
🙏😊
Is cinnamon required for the fermentation or just for flavor? Can I skip it?
It’s just for flavour , you can skip it .
can we use metal ??
Sorry didn't get it. Use metal in where ?
Liked and subscribed . Let’s connect
Diabetic le sakte hai ye fermented drink
Regular lena nehi chahiye .
Hi can we use plump juice in tehache
Umm depends on what kind of pulp. If its commercially bought may not work if it has preservatives. Preservatives might kill the natural yeast and bacteria in Tepache.
BrewNourish it’s fresh home made plump pulp
Karuna Gupta oh then it should be ok no problem . You can use fresh pcs of mango as well .
Can we use plastic bottles to avoid explosions 💥 ?!!!
Yes offcourse just make sure the cap is tight enough . Check out this video on kombucha bottling where I have shown the difference btn normal bottle and flip top bottle .
ua-cam.com/video/_FxhEVbm0Fg/v-deo.html
A plastic can and will explode also...
How many days we can store it, where we store it...?
Can keep atleast one week but have to keep in refrigerator.
@@BrewNourishWe keep ours in the refrigerator, it stays delicious even after 6 months! Thanks for your video!
Didi amader jonno bangla video. Din.
Hain debo sighroi .
Bangoli please.
Maybe you can burb it a little bit everyday(during fermentation day) to prevent explosion. I burb my ginger beer everyday, but the result still fizzy.
I kept one day in room temparature and 2 days in Fridge . I could avoid this if I had opened carefully and on a big bowl . If Ginger bug is very active ginger beer will be very active too. I also burp everyday otherwise bottle will explode.
Wow the way the drink exploded out now I am really scared to make it 🙀
Don’t be scared ! If you have not done before use plastic bottle first to have an idea . Or else you can use glass bottle just burp it once every day and don’t keep longer .
This video is to show if you don’t burp and keep longer it will build too much CO2
YOU ADDED MORE SUGARS AND THE FERMENTATION CONTINUED IN THE BOTTLE THATS WHY YOU GOT THAT SPLATTERING WHEN OPENED , YOU WERE LUCKY GLASS BOTTLE DID NOT EXPLODED BEFORE YOU EVEN THINK TO OPEN IT LOL...
স্লামালাইকুম আপনার সবগুলো ভিডিও বাংলাতে চাই
Prochur banglay video ache 😀
Good thing some of it made it into your glass 😂
That’s life and that’s how we learn , whether you like it or not ;).
I tried fermenting mangoes in kolkata and the same thing happened to me
Bottle will only explode if there are too much pressure , If you are new you should use plastic bottle. Also burp regularly specially in tropical weather fermentation goes very fast . But it's easily manageable once you understand the nature of fermentation . Don't worry too much .
@@BrewNourish thanks
O
Iv made and tried the mango,not a big fan. It's too musty to be enjoyable, just a personal observation...
The taste differs from ferment to ferment and weather .
🤣🤣🤣🤣🤣🤣🤣🤣😭😭😭😭😭😭🤣🤣🤣🤣
The music is annoying
It's not cardamom but cloves and there is no need to stir please don't butcher this Mexican recipe 😣 thats why the tepache exploded on your face.
Why so rigid minded ? Everything is evolving with time why can't the food recipes ? What's the big deal if someone using cardamom instead cloves !!! . Not everyone likes cloves . I have another Tepache recipe where I have used cloves too but if we don't experiment with food we will not know the potential . And stirring is necessary in tropical weather to avoid kham yeast which makes the ferment off flavor. You want people to drink tepache with full of white layer kham yeast ??? . And the Tepache didn't explode it was overflowed due to high pressure inside and not taking care when opening not because of using cardamom!! . I have shown it to make people aware and this is very common in home made fermented soda which is also not a big deal. People should stop being childish .
@@BrewNourish You are exactly correct!
@@DiegoRodriguez-pr1bf Thank you !
So, please do explain why stirring it makes it carbonate more...
Moulde who said by stirring you get more carbonation ? It’s just opposite . When we keep ferment airtight Co2 and gas build up but if you open everyday and stir the air or gas will go out hence it will be less or no carbonation. That’s why the second fermentation should be always airtight and no stirring to get good carbonation . I asked to stir during first fermentation to avoid kham yeast but during second fermentation we strain everything and add flavour and keep it airtight. During airtight phase kham can’t build .