Tepache

• Ananasreste
• Wasser

03.07.2022 abgeseiht.

• knapp 800ml Flüssigkeit
• 65 gr. Panela Zucker

04.07.2022

Braust sehr. Schön!

• 2 Nelken
• 2 grüne Kardamom
• 1 Zimtstange

Stoutartiger, cremiger Schaum. Voll gut.

Lance Hancherow

3rd day Tepache… first 2 days in full sun with just the pineapple and water to capture the wild yeasts.

This one captured a lot as when now the solids were strained out and part of the sugars added, it is really fermenting nicely!

Tomorrow the rest of the sugar will be added. So as to not shock the yeasts, sugar is added in stages, not at the same time, Same reason for not adding them at the start, as too much sugar can sometimes kill off or slow down the wild yeasts and enough sugars are in the pineapple to just do the feeding of them and make more larger colonies! Sun fermenting employed also, as molds in Tepache can be a problem and sun fermenting inhibits mold growth.

Any spices are added after tomorrow (last day of out of sun fermenting), for just a few hours to flavor as spices too can inhibit yeasts, so they are added last, then infused a bit, then strained again, bottled, capped and immediately into a cold fridge to induce carbonation via liquid carbonic acid CO2 instead of gas CO2, so the bubbles will be steady and long lasting tiny bubbles instead of the massive whoosh of CO2 gas if not „Cold Conditioned“ in this way.

Just simple adjustments to the usual „toss everything together method“ most recipe clones teach one, but a much nicer Tepache!

These finer points of any ferment anyone can learn as one studies and progresses with their fermentation skills. Observe, think, and apply is key to doing most things.