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Let’s Make Tepache! 2-week fermentation with bread yeast?!
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- Опубліковано 11 гру 2020
- Come along with us on a nonconformist journey in making tepache with yeast and ferment at 2 weeks vs. 2 days.
*Save yourself $20 and support your local Mexican Mercado. If you don’t have one nearby:
Piloncillo link: Fela Piloncillo Brown Sugar Cane, (6 Pack, Total of 48oz) www.amazon.com...
Canela link: McCormick Cinnamon Sticks, 8 Ounce (Pack of 1) www.amazon.com...
Piloncillo - $3.50
Canela - $4.00
Pineapples - $5.00 ( 2 for 5 on sale)
Raisins - $3.00
Yeast - $.50
Note: This was for experimental purposes only. Tepache is always fermented with wild yeast and typically uses clove. I didn’t want to take any risks with wild yeast and I didn’t want my brew to taste like clove.
Some may not call this a true tepache and I wouldn’t argue with that. However, there are a million recipes and versions out there.
![Answering Your TEPACHE QUESTIONS [+Dragonfruit Tepache Recipe!]](http://i.ytimg.com/vi/7o7s05le4u8/mqdefault.jpg)
I absolutely love that Fermenter, If my 3 gallon glass fermenter dies, I will attempt to get this one.
Piloncillo is an unrefined or raw cane sugar. It is not brown sugar. Brown sugar is totally acceptable since yeast is not picky. The darker the brown sugar the more flavor. Raisins are a crime in Tepache but they can play a big role in ferments in general. They are for kbac/kvass, raisins are.
I use all the pineapple but the core, leaves, very top, and bottom. I have heard that the core changes nothing so it is a totally safe addition but I have never thrown it in the mix. Clove, cardamom, and cinnamon in any combo are top-tier.
You need an alcohol refractometer for an accurate reading of ABV.
Just started two batches today, one with my own honey. Have you tried that before.
By the way, your mother in law is a treasure - she’s the real deal!
Thanks Mellarius! Agreed, I am so thankful for such an amazing mother in law. That sounds awesome with the honey! Never tried that before and would love to hear about how it turns out!
Unless I missed it. What was the alcohol %?
Found it 9.19%
Nice dude! Glad you let it go for 2 weeks.
Thanks man! I still have a bottle and plan on testing it at 6 months. We’ll see how it goes..
@@budgetdadbbqbrewing268 Looking forward to the update:-)
never disagree with the suegra! siempre llevan razón! hahaha great vid, but 2 weeks mine always turns to vinagre! but I don't use any added yeast!
That’s real! 😂 Thanks Red!
I m a mexican and i cant belive a gringo making tepache in a korean pot with european yeast.
it's interesting but kinda strange.
No doubt it was unconventional! 😂
As a quarter mexican quarter Korean half white guy i approve.
@@mochicocaine Yes!!
I figured out where I went wrong! Yeast only create Alcohol under anerobic (lacking oxygen) conditions, and I was fermenting with a cloth over the jar like I was still making an aerobic probiotic lol
I'm worried If I use Wine Yeast/Champagne Yeast it might dry out the pineapple flavor and sugars??
Did you notice the alcohol overpowering the fruit at all?
I would say it did get pretty dry with 2 weeks, but the citrus pineapple essence was in full effect. I did think the alcohol mellowed out a bit after it aged in the bottle for awhile. You could always ferment at less time at 3-7 days vs 2 weeks and cold crash it.
@@budgetdadbbqbrewing268 right on, my first batch was purely probiotic, but this time I added EC-1118 and enough Piloncillo to bring it to about 5-6%,,,, but for some reason the yeast I added isn't working but the Wild Yeast is.... Is proofing/rehydrating a necessity?
@@sellelpoc that’s really weird as the EC should do the trick. What’s the ambient temp like? Too cold? Should be at least 72F. Has to be a reason it’s not fermenting out. Any additives that could stall the yeast? Agreed, I’d repitch and rehydrate first. Give it a good whisk to get the O2 in there before you pitch.
Will this turn to vinegar without the yeast at 2 weeks?? Just started a batch and I might switch up the ferment periods if this is how it done. Seen many recipes but none hencho por abuela, tradicional.
Hey Stephen! I would say without adding yeast, there’s a higher probability of your brew getting infected - as you are relying on wild yeasts and colonies take awhile to grow. That leaves room for other things to grow and sour your batch.
However, my mother in law lets it go 2 weeks without yeast and it works well. I’d try it out and see what happens. I may do the same and I never rely on wild yeasts. Would be good to see how it turns out.
Hi Jeremy :) all the way from Italy (by the way, are you like, part Italian? You look just like my friends next door, expressive and friendly and all)
I've drunk Slavic fermented 'toasted black rye bread beer', "kvass", for many years and it's fun but also quite good for you. Now first times i'm trying at home and have discovered all these other great drinks. Am through my 3rd tepache batch and they all tasted great, i love it (just a different thing from kvas or beer, altogether. Great for variation.) I had some old sourdough yeast and added some to my 2nd tepache. The smell was fantastic! Which may have led yt to suggest me your video :)
I was just shocked at seeing you add kinda 10 times the regular sugar dose, ok let's say 5 as the fruit and water are also about double amount. But then if most of it gets eaten up by the yeast, it really makes sense.
I'd be just curious if you hve any idea, along with the awesome 9.19% abv, how much sugar was left in the drink.
I'd like to have some more alcohol in mine, but as little sugar as possible.
Last remark (they're all just questions really, no trolling!) I see you also go generous with cinnamon, but then yeah same tuing as the other amounts i guess.
Ok now i'm going to watch this again and will follow it step-by-step formy next batch :)
Cheers!!!
Ps. If you're curious about kvass (which hands down i like more than beer!) I recommend the video by 'pantsodwnapronson'.
Of all them out there, it's the most accurate (yet simple!).
But if you're in the US, then i'm jeally cos as much as i have east european shops in my area, they only import few labels whereas in america you should find the 'yellow barrel' one, zheltaya bochka. It must be great.
Ciao! :)
*pantsdownapronson
(funny guy but also a professional chef - he didnt do tepache but i was lucky to find you did man!:) )
@dorianblue - thanks so much for the comments and love! Sorry been busy at work and haven’t been keeping up with comments. I love kvas, but have only had it in the bottle (monastyrskiy) but you have me thinking now of making a batch! As far as my version of tepache, although far from traditional, I didn’t get much residual sugars, if any. The addition of yeast really fermented it all out - despite the high sugar content. Thanks again for the tips and will definitely check it out!
I don’t think I have any Italian blood, but I’ll double check on my Ancestry profile. 😂 👍
Cool, very good and fun update bud!!
Thanks so much (oh and sorry for the typos but it looks like you got my meaning, glad) well it's great to get game-changing tips from the other side of the planet. Yeah i have to sort some my 4 pineapples now or they'll rot out lol. You've motivated me at last :) keep it all up!!
It stopped fermenting in 3 days (1 day aerobic 2 under airlock) anyway cause once that EC-1118 got it went full beast mode.
I poured up a glass and it tastes amazing, looks exactly like how Ginger beer does in the videos but tastes better than a damn Corona
Hello, I've beeb fermenting with a cloth for 5 days but it's still pretty sweet.
Do you recommend moving to hermetic bottles and continue fermentation there? My house is not warm enough so I feel it's taking longer to ferment.
Thanks
Oh heck yeah!
I would say that would be totally appropriate and if anything, keep the fermentation process going and some carbonation. Just make sure the bottles can withstand the pressure. Did you add any more yeast?
Nice
Thanks so much!
I let mine mix for 5 days
I will copy this recipe. Mom in law knows!
You got that right! 😆👍
Hello
Comment rendre mon tepache plus pétillant et raffiné ?
Clearing any wine is difficult, but you could try using natural coffee filters. For carbonation I would use something like this: 3x Coopers Carbonation Drops 80 250g Sugar Tablets for priming beer & cider www.amazon.com/dp/B01CAC7Y5E/ref=cm_sw_r_cp_api_glt_fabc_MDNC3XP4W46A1XDM60RX?_encoding=UTF8&psc=1
Hope this helps!
You will get some zing and sparkle if you use champagne yeast.
Sweet! I’m going to try it next time for sure. That would be awesome. Thanks for the tip! 😎👍🥃
Donde compraste el jarrón
@Vice - supermercado coreano
@@budgetdadbbqbrewing268 soy de España sabes alguna web, y como se le llama o que nombre tiene?
@vice Se puede ordenar un jarron en EBay. Tendras que buscarlo de nombre “onggi”. Tambien hay mercados koreano en Madrid pero no tienen sitio web. Espero que encuentra esta informaccion util!
Also wonder if tepache is the next big thing like tequila. ??
I hope so. It’s refreshing, clean tasting, and packs a pretty good kick. I don’t understand why this isn’t more popular in the states?
@@budgetdadbbqbrewing268 because they don't want you making it yourself because that means they make less money.
Can I store it for 1 month on refrigerator plz tell me
Yes, absolutely. I’ve stored mine in the refrigerator for many weeks with no issues at all. (:
@@budgetdadbbqbrewing268 normal or deep ??
Just normal is fine if I’m hearing your question right. No need for deep freeze or anything. (:
@@budgetdadbbqbrewing268 thank you so much dear ♥️♥️♥️ n ignore my bad English
No worries! Happy to help! 😀👍
No es por nada pero la levadura que echaste el agua caliente la mata, y también no hace falta echar la pulpa con las cáscaras y el corazón basta, y también la cascara tiene levaduras
Its a wine not topatche hermano 😂❤
9 abv doestn taste anymore to pinneaple big liar plus all aerobic fermentations end up wrong , just trying to monetize fake videos? 😂😂😂