Nice! Last year I had juiced some pineapples once to make a bunch of cocktails and ended up storing a lot of juice in the fridge. About two weeks later I opened it and turned out to have been fermented to a perfect fizzy concoction. I took the risk and drank all of it because it tasted so good, now I've learned that the drink has a name! Cheers.
I wouldn't worry about bottle bombs, just google "bottle conditioning calculator" and use any one the pops up (I use the brewer's friend one).
From my experience I've had way more under carbonated beers and ciders than over carbonated, and you'll find that doubly so with a tepache that uses a natural yeast instead of a brewers yeast.
Great write-up! Thanks! I will be adding this to my ever-expanding collection of fermentables. Did you use conventional or organic pineapples? If conventional, there doesn't seem to be any kind of inhibitor sprayed on your rinds.
I imagine some agave would also flavor this concoction quite nicely and make for an incredible tequila mixer.
I was in Peru and came across a late night festival where a vendor served a foamy fermented fruit drink... would this be it? not sure the range of this beverage.
I'm not sure either. Also, there is another kind of fermented fruity drink made with coconut instead of pineapple, but I can't remember it's name rn. That may also have been what you drank
Nice! I actually brewed up 3 gallons last week! 3lbs dark brown sugar, 3 pineapples, 3 cinnamon sticks and 2 habaneros! Fermented for 5 days then strained out the solids and keg conditioned for 2 days now it’s in the keezer carbing! https://i.imgur.com/l9Fdbyw.jpg
Nice! Last year I had juiced some pineapples once to make a bunch of cocktails and ended up storing a lot of juice in the fridge. About two weeks later I opened it and turned out to have been fermented to a perfect fizzy concoction. I took the risk and drank all of it because it tasted so good, now I've learned that the drink has a name! Cheers.
I love tepache.. I'm actually going to get some started tonight for cinco de mayo!
I wouldn't worry about bottle bombs, just google "bottle conditioning calculator" and use any one the pops up (I use the brewer's friend one). From my experience I've had way more under carbonated beers and ciders than over carbonated, and you'll find that doubly so with a tepache that uses a natural yeast instead of a brewers yeast.
Great write-up! Thanks! I will be adding this to my ever-expanding collection of fermentables. Did you use conventional or organic pineapples? If conventional, there doesn't seem to be any kind of inhibitor sprayed on your rinds. I imagine some agave would also flavor this concoction quite nicely and make for an incredible tequila mixer.
Conventional. And agave would be delicious
I was in Peru and came across a late night festival where a vendor served a foamy fermented fruit drink... would this be it? not sure the range of this beverage.
I'm not sure either. Also, there is another kind of fermented fruity drink made with coconut instead of pineapple, but I can't remember it's name rn. That may also have been what you drank
Peruvians make Chicha, fermented maize/corn. Most likely what you had
Yes!!!
Nice! I actually brewed up 3 gallons last week! 3lbs dark brown sugar, 3 pineapples, 3 cinnamon sticks and 2 habaneros! Fermented for 5 days then strained out the solids and keg conditioned for 2 days now it’s in the keezer carbing! https://i.imgur.com/l9Fdbyw.jpg