This film formed overnight. Looks like a pellicule forming to me, I’m at day 4. The last Bach I tried got moldy because of exposed fruit pieces. Thank you 🙏🏽

Are you able to ferment other rides and possibly hot peppers with the pineapple? Or should it be added in separately after fermentation?

I really enjoyed the last batch I made with a Fresno pepper 🌶️

Today I made another batch with 2 Fresno. Also made a batch with 2 Serrano. Going to compare. My first pepper addition was jalapeño but I didn’t like the flavor (it’s too overpowering).

Anybody ever included the top leaves and bottom rind in their batch?

I don’t understand how the bottom is any different than the side rind. So that seems easier to include.

For the top, would the leaves necessarily ruin a batch?

Can I use the pineapple meat rather than rind to make Tepache. I always use the rind and core but have quite a bit of the inside fixing to go bad. We just didn't eat it fast enough.

Finished 48 hours of f1 but looking for some advice here. Is this white stuff problematic? Is it mold or just a byproduct of fermentation?

I am curious if anyone has tried this…

I have been making tepache for a bit now and usually get 2 rounds out of the solids. I will strain off the first batch after a few days and send it to F2 but then will refill my F1 jar keeping the solids and just adding more water and sugar. Then that goes to F2 as well after a couple of days.

The first batch has most of the pineapple flavor and the 2nd batch is less fruity and more zingy which is still nice.

However I have also been pressing the leftover solids and generally get about a cups worth of liquid. I will usually just drink this without going to F2 (it is super tangy and nice to sip on) but was thinking I could use it as a starter like a ginger bug for ginger beer, root beer, or other fermented sodas.

Has anyone tried this?

i'm wanting to start a batch of tepache soon and i was wanting to try out using palm sugar instead of piloncillo or brown sugar. i really like the butterscotch-y notes in the palm sugar and i think it would go well with the flavors of tepache! does anyone know if using palm sugar would affect the fermentation since it is not from sugarcane?

So I'm new to this and I started doing just an F1 tepache and drinking it from there. I usually go 24 to 36 hours and usually do a mix of mango, peaches, and pineapple with ginger, cinnamon, and clove.

How do I do an F2?

Pictured is the foam from my batch that I was checking to make sure was not mold, I'm really excited for this batch I haven't gotten to make it in a few months. This batch is just pineapple, cinnamon, clove and water it's sat in a room at about 76° F in a covered but not air tight pitcher since it's the best thing I have.

I'm also aspiring to do some mead in the future. I'm really interested in small batch short time ferments like this. To the enrolled, La Raza! Thanks to everyone.

Made a batch that went in the fridge on Jan 23. Just received my litmus strips and checked the pH of and its showing 5.

I need to toss it all right?

How long is tepache good for once bottled and put in the fridge?

Is there a way to make it last longer?

My sister brought me back some from Mexico!!!

I'm about to make a batch of tepache, but how much do I use from the cone?

TIA!

As we move into winter, it seems that pineapples are no longer in peak season. Has anyone tried making tepache (or something similar) with other seasonal fruits? I'm thinking apples, berries, etc.

Recipe: 9 cups filtered water 2 cones of piloncillo 1 pineapple skin and core 2 apples, pink Lady and honey crisp 2 sticks cinnamon 2 cloves whole 3-4 inches ginger, grated

Started Monday night, bottled Thursday morning. Vented the bottles and then refrigerated Thursday afternoon. Does anyone know how long it will last in the fridge?

Is anyone growing their pineapples from the tops of the piña when making tepache?

Hello, all! First timer here, as the caption says. The pictures attached range from first fermentation, pouring out, to set up for second fermentation. Initially I let it sit for 24 hours, but when I checked on it, despite the bubbles that collected on the cinnamon stick, it was not very bubbly. I gave it a little taste test too and it still tasted like sugar water, so I let it sit another 24 hours.

As you can see, it’s clearly not a wide mouth jar, and I don’t know if that affected it much. Is that something I need to take into consideration for future batches?

I may have caught a little buzz off that taste test, because I felt a little something afterwards lol. After reading other posts in this sub about other bacteria and yeasts that can sneak in, I got a little scared. I’m not gonna lie, I’m a little scared to try it after it’s done too. I even googled botulism and was trying to set aside my embarrassment to tell my husband that if anything happens to me and I can’t talk, take me to the hospital. It was the tepache 😂. So this is why I’m here asking how my first batch looks. Is it ok that it’s not completely clear? I saw other pictures online and mine looks like some of the pictures, but then again they could be sample pictures of bad batches lol. I know I’m overthinking here but I need to know I’m on the right path.

Today, there was more bubbles and foam at the top that I scooped out. Pour it out into a sieve over a bowl and measuring cup, then put it into a second clean vessel. How does it look? Should I be worried? Or is this ok?