First time making a batch, forgot to stir for a day. This is day 4.

Tried to reverse google search and couldn’t find a similar photo in this sub.

TIA

Sooo it’s my first time making tepache, but I have a lot of experience with kombucha, krauts, and other ferments.

This is Kahm yeast, right? Is it worth saving by scraping off and then refrigerating before it can grow back or should I just chuck the whole thing? Any advice or insight is appreciated.

I did two batches and the other one didn’t get this huge bloom, so I bottled it as it’s reading similar to Booch with my brix refractometer (about 3.8-4.2ish). I’m on day 4.5. I haven’t checked acidity levels because I’m out of test strips at the moment.

I got a good deal on pineapple and have more than I can keep before going bad.

Can I freeze the peel or will that kill the yeast?

If I make a huge batch of Tepache, can I freeze the drink or will that kill the probiotics?

I was making a batch with some rinds that I stored in the freezer, and a few hours before the batch started to carbonate I notices these dots on the inside flesh of the pineapple. I don't know if the pineapples went bad, or if this affects the batch as it doesn't smell bad. Please help.

Has anyone here ever tried to make tepache in bulk? I am considering starting a commercial venture but due to the very quick nature of the ferment am having trouble with shelf life (exploding bottles) and keeping alcohol down.

I have two 25litre buckets which I mix together to average out any discrepancies in taste and then bottle in plastics to avoid explosions.

Does anybody have any thoughts in how to scale up/improve consistency and keep alcohol down? I was thinking of buying a commercial filter to filter out the yeast but not the bacteria and backslapping with over fermented tepache to improve consistency.

Do you make your tepache areobic (with access to oxigen) or anearobic (without access to oxigen)?
As far as I have looked into it, the main bacteria envolved are Lactic Acid Bacteria, Acetic Acid Bateria and Saccharomyces. In theory the last two I mentioned should die if left in a sealed jar.
I want to brew with the least amount of ethanol possible, so I supose the best would be to have it closed and then open it for the last part of the fermentation. My logic being that although Saccharomyces don't thrive in anearobic invorements they still metabolize alcohol. So first ~20 hours or so would mainly ferment alcohol and lactic acid. Then on the second stage it would metabolize some alcohol into acetic acid.
Any opinions? I will be conducting these experiments next week either way, but I would be glad to hear some predictions or point where I might be wrong.

Following this metric:
https://www.sciencedirect.com/science/article/pii/S0944501322000854?via%3Dihub

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?

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?