hola hola! I am from Mexico and we made this drink quite often.. I love other cultures learning our prehistoric culture cuisine.. I was just telling a friend how to prepare this.. but you would be surprise of the taste if you let your drink ferment for and average of 7-9 months.. that's how old mine is and its tastes even better.. I dont dispose the pineapple skins all I do is use the drink and put back the pineapple skins back in tge jar... add more pilonsillo ( or brown sugar and water and if I have another pineapple to add to it I usually add it as well and done.. it's ready for the next time we want more.. mine its so fermented that I only need maybe 3 cups of the fermented liquid and add 3-4 liters of water depending how fermented I want it.. but you can do it this way and this way you would never have to worry about running out. 🤪🥃 🍍
I just happened to have a pineapple in my kitchen when I found this, so I made it. A week later we had a delicious beverage! The health benefits are a bonus. So easy, thanks for this introduction into fermentation. I am now a subscriber!
Loved this as an addition to my fermentation repertoire, along with water kefir, milk kefir, kimchi, sauerkraut, and cultured dairy....I've incorporated all of these items into my diet and have lost over 70 lbs and have never felt better in my life!
Also if you use the entire pineapple when ripe you don’t need to add any sugar, the natural sugars in the pineapple will feed the microbiome itself, cheers
You are such an easy-going, fun-guy to watch and listen to. I am feeling very encouraged by the straightforward and uncomplicated way you present this fermenting process. I will try this one for sure. Thank you ❤
AMAZING teacher~~ Our son just shared you with me, this morning. He's been fermenting for AGES, but really appreciates your style for learning. I am inspired to try this, and your Sweet Potato Fly now! Thanks so much!
You really inspire me! Thanks alot. We tried your Ginger Ale recipe last week ... fantastic. We made a few variations too using sorrel, mint & green tea, passionfruit ... Amazing! Realise I have to drink less than you do though as my body adjusts... Making this today though... Woo-hoo. Let the gut healing commence! Thanks again!
Hi JOHN 😷😷 I hope u are doing well👍 I saw all the adds, I going to make TEPACHE today so I came to the video we’re I learn how to make it, 😆 I really miss your videos. GOD 🙏🙏 BLESS YOU EDUARDO MIAMI FL 🇨🇺🇺🇸
I started watching Brad Leone on It's Alive and started to get interested in fermenting. Watching some of his videos ultimately lead me to yours and I'm even more inspired to begin fermenting! You have fantastic videos and everything is laid out nicely for the home diy-er. Thanks for the great content
I love it!! I love it!! when l dont waste anything bought. Thank you for important information of how to utilize our kitchen for better health. I love it!!!
after five three days you need to check it daily to make sure you didn't make pineapple vinegar. traditionally you add three cloves and a cinnamon stick and three cloves,, a slice or two of ginger adds flavor and it has fermenting qualities
I do a second bottle ferment to build up co2 and make it fizzy. really fizzy. of course you need a tester bottle made of plastic so you can tell how much pressure is in the glass bottles or just use plastic bottles for more safety.
As an avid brewer of beer, wine, cider, mead, etc, I can say with great confidence that that drink, if it doesn't have much residual sweetness left, surely has a reasonable amount of alcohol. Based on how much sugar you put in and how long it went I'd say 3 to 5 percent. I have beers that ferment completely dry to 8 to 10 percent abv in 6 or 7 days.
True, but that's with commercial yeast. So if he added WLP-001 to this it would certainly ferment all the way out. But this is fermented with naturally occurring years left over on the skin of the pineapple, wild yeast rarely can ferment out over 1% unless you randomly find a really special strain.
That "tough woody" center .... liquefy it in a high powered blender etc & pour it on a mat then dehydrate it, pineapple chips..... plenty edible. Personally I don't consider a pineapple ripe until its almost rotting (it will taste sweet like a banana) and at that point the core is also plenty soft (I myself eat most of it this way). I've got to give this stuff a try that you are showing though, I bet it's delicious!
Greetings and excuse me. If you want to make a good Tepache, you should use a yellow pineapple and not green like the one you use. The Mexican Tepache is not covered either with a cap, use a towel on it. Note, if you leave it for more than 7 days you will not have Tepache, you will have vinegar. Anyway it was a good explanation & a good video.
Just about to cut up a pineapple to add to kombucha. Now I know what to do with the rinds... thanks. Curious though, what about the pesticides on the rinds?
I'm wondering if you've tried making this with chunks of ginger added. Also, is it necessary to add a whole cup of sugar or can you get away using less?
I just love my little plastic spinner thingy that makes quick work of the pineapple. Leaves perfect amount pineapple left for Tepache. I put the pith in with it too, but eat the pineapple for recipes or grilling. Great use of the skins and pith.
You make sense, and thanks for that. I just happen to have a spare pineapple, so here come not only the tepache, but the fruit for the current water kefir. The heck with the pineapple upside down cake. Will do that with the next one.
I made the Tepache!!! It was sooo good! And I added ginger to it too. I'm just gonna have to keep on making it now as my family are drinking it up rapidly. I barely got to taste my first batch! I transferred it to a bottle and refrigerated it. But, can I use the peels etc. again?
I hope you answer soon I follow your instructions but since it's the first i have ever made tepache.. Mine came out slimy so is that good or bad.... Hope you can help me out
Honey ferments just fine. That's really a misconception. People think that because honey has antimicrobial properties however that comes from it's high sugar, low moisture content which is inhospitable to bacteria and yeast. When you dilute it, however, you'll have no problems. Mead is wine made from honey. As long as you have some extra nutrition for the yeast, in this case the pineapple, you'll be fine with honey
Have you ever done a probiotic fruit ferment with probiotic capsule? I recently tried and it's super bubbly, but a couple pieces of the pineapple are whitish in color. Kinda makes me nervous..lol.
So I did this and 4 days later there was a tiny bit of mold on the fruit sticking up from the water....should I pitch it and start over? Or pick off ? Or not risk? What you think
You got the name Tepache well (some other videos call it Tee-Pashe) but the brown rock sugar is called Piloncillo, not Pinocillo, I will certainly try your recipe since I also don't like to waste grind or peel but it goes in my compost bin.
New sub! Very interesting channel. Thanks for sharing your wonderful recipes. Fermented foods are super healthy for us so I'm definitely going to try! ~Lisa
Can you preserve this? For the fact that I want to keep this for the long winter months to keep away the 'winter blues' or 'sunshine depression' I was thinking in canning it with a pressure canner. Or, making ice cubes out of the liquid and melting them. Great videos, would love anyone's thoughts.
Better Done Yourself, sweet! Totally new to all of this, food preservation and fermentation, but your videos have been helpful so far. Also this makes me feel great now that I don't have to waste ALL that expensive pineapple. Woohoo!
I was thinkng of how to make a cap/cover for fermenting that would be similar to the "baby bottle" top...since I didn't have one handy, perhaps other folks don't as well...thank you
Here in Las Vegas, cinnamon sticks costs basically $12 per stick so I was wondering if I can use the powdered version of cinnamon instead and if so how much? Thanks for all your wonderful videos!
Better Done Yourself WOW what a difference in price! Thank you for the suggestion. I don't use cinnamon sticks very often so should I store it in the freezer? Looks like the bag is pretty big.
Better Done Yourself How long would you estimate the cinnamon sticks to last if kept in the jar? I will have to find recipes to consume the cinnamon sticks!
My first trial was good, but probably I missed something from the video. How to make it more zesty? I did not notice bubbles as well in my first butch. Please, what I did wrong? (I refrigerated it on the 4-th day. Was it too late?)
hola hola! I am from Mexico and we made this drink quite often.. I love other cultures learning our prehistoric culture cuisine.. I was just telling a friend how to prepare this.. but you would be surprise of the taste if you let your drink ferment for and average of 7-9 months.. that's how old mine is and its tastes even better.. I dont dispose the pineapple skins all I do is use the drink and put back the pineapple skins back in tge jar... add more pilonsillo ( or brown sugar and water and if I have another pineapple to add to it I usually add it as well and done.. it's ready for the next time we want more.. mine its so fermented that I only need maybe 3 cups of the fermented liquid and add 3-4 liters of water depending how fermented I want it.. but you can do it this way and this way you would never have to worry about running out. 🤪🥃 🍍
And why does it become slimy?
My dad would let it ferment for six months, but he would nt give my brother and me from that fermentation because of the alcohol
Do you use a brewing bubbler to let it breath & not blow up?
@@precious_aurora its a all natural it won't affect the taste or make u sick.
Either put a cotton cloth as the lid held on with rubber band or put the lid on very loose so the gas can escape
I just happened to have a pineapple in my kitchen when I found this, so I made it. A week later we had a delicious beverage! The health benefits are a bonus. So easy, thanks for this introduction into fermentation. I am now a subscriber!
Loved this as an addition to my fermentation repertoire, along with water kefir, milk kefir, kimchi, sauerkraut, and cultured dairy....I've incorporated all of these items into my diet and have lost over 70 lbs and have never felt better in my life!
Also if you use the entire pineapple when ripe you don’t need to add any sugar, the natural sugars in the pineapple will feed the microbiome itself, cheers
This is a lovely gentle-man who just brought a smile to my
face & made my night brighter.
I liked & subscribed.
(can’t resist helping a good soul)
💖
You are such an easy-going, fun-guy to watch and listen to. I am feeling very encouraged by the straightforward and uncomplicated way you present this fermenting process. I will try this one for sure. Thank you ❤
I agree with you. So many other videos get hung up on details, I was defeated before I began : ( ...
What I love about your channel is that most of the things you show can be done with things we already have around the home.
"I hate throwing away stuff I could be fermenting"....belly laugh on that one
Please share me with your friends!
O
AMAZING teacher~~ Our son just shared you with me, this morning. He's been fermenting for AGES, but really appreciates your style for learning. I am inspired to try this, and your Sweet Potato Fly now! Thanks so much!
My grandma used to make tepache for us everytime we had pineapples. Thank you for the recipe!
You really inspire me! Thanks alot. We tried your Ginger Ale recipe last week ... fantastic. We made a few variations too using sorrel, mint & green tea, passionfruit ... Amazing! Realise I have to drink less than you do though as my body adjusts... Making this today though... Woo-hoo. Let the gut healing commence! Thanks again!
What ginger ale recipe is that? I'd like to try it.
Tepache doesn't need peppers, I know that, cuz I'm Mexican. 😏👍
Hi JOHN 😷😷
I hope u are doing well👍 I saw all the adds, I going to make TEPACHE today so I came to the video we’re I learn how to make it, 😆 I really miss your videos.
GOD 🙏🙏 BLESS YOU
EDUARDO MIAMI FL 🇨🇺🇺🇸
I started watching Brad Leone on It's Alive and started to get interested in fermenting. Watching some of his videos ultimately lead me to yours and I'm even more inspired to begin fermenting! You have fantastic videos and everything is laid out nicely for the home diy-er. Thanks for the great content
That's awesome! Keep in touch. I don't mind answering questions.
You have the best series on CZcams.
Thank you for the kind words, William. Hit that share arrow on some of the videos and get the word out!
I made this and you didn't tell the half of how refreshing it was. I will never throw away pineapple rind again.
I love it!! I love it!! when l dont waste anything bought. Thank you for important information of how to utilize our kitchen for better health. I love it!!!
after five three days you need to check it daily to make sure you didn't make pineapple vinegar. traditionally you add three cloves and a cinnamon stick and three cloves,, a slice or two of ginger adds flavor and it has fermenting qualities
I do a second bottle ferment to build up co2 and make it fizzy. really fizzy. of course you need a tester bottle made of plastic so you can tell how much pressure is in the glass bottles or just use plastic bottles for more safety.
Your knife skills give me the creeps, be careful
Tineke Williams true holly shit
Tineke Williams The side of the knife slides along the backs of the fingers. Keep the edge pressed into what you're cutting.
holycow I came here to make that EXACT comment. terrifying.
The center”woody” part is full of bromelain which has amazing anti-cancer properties and is completely edible.
As an avid brewer of beer, wine, cider, mead, etc, I can say with great confidence that that drink, if it doesn't have much residual sweetness left, surely has a reasonable amount of alcohol. Based on how much sugar you put in and how long it went I'd say 3 to 5 percent. I have beers that ferment completely dry to 8 to 10 percent abv in 6 or 7 days.
True, but that's with commercial yeast. So if he added WLP-001 to this it would certainly ferment all the way out. But this is fermented with naturally occurring years left over on the skin of the pineapple, wild yeast rarely can ferment out over 1% unless you randomly find a really special strain.
If Real Life interferes and time marches on, the tepache turns into the best pineapple vinegar ever.
I feed my pineapple scraps to my bird and hermit crabs. I guess they have to share it now.
That "tough woody" center .... liquefy it in a high powered blender etc & pour it on a mat then dehydrate it, pineapple chips..... plenty edible. Personally I don't consider a pineapple ripe until its almost rotting (it will taste sweet like a banana) and at that point the core is also plenty soft (I myself eat most of it this way). I've got to give this stuff a try that you are showing though, I bet it's delicious!
🤔
Hello, my Tepache turned out GREAT! Thanks so much for the demo, it's definitely worth making again!
Good job!! It's super easy--just takes a little practice to get the hang of it. Try some of the other ferments!
That "woody" center is wonderful to eat! It's actually a favorite of mine.
Same here. Really love it.
I just use one of them slice and coring tools.
Adding a bit of clove might be nice too.
Then 2nd ferment with some raw honey
Piloncillo
Greetings and excuse me. If you want to make a good Tepache, you should use a yellow pineapple and not green like the one you use. The Mexican Tepache is not covered either with a cap, use a towel on it. Note, if you leave it for more than 7 days you will not have Tepache, you will have vinegar. Anyway it was a good explanation & a good video.
dang, thought for sure you were going to cut your finger!
Sorry to disappoint. I was using my knuckle against the SIDE of the knife to gauge how deep to make each cut.
Lol I was thinking the same thing.
almost-heartattack everytime :D
Just about to cut up a pineapple to add to kombucha. Now I know what to do with the rinds... thanks. Curious though, what about the pesticides on the rinds?
This is actually my favorite drink ever
absolutely fascinating! I love how much I learn from you :) oh it looks wonderful too!
Psyched! I bookmarked this recipe until I found some Organic pineapples at "Mom's Organic Market". Following your recipe and excited to try it!
Just made this. Deeeeelicious! Fantastic carbonation! Thanks a bunch! Yummy!
just discovered your channel! this is amazing. you rock doooode!
Add 6 semi thin slices of ginger to the pineapple rind and woody core. I get fool proof fizzy tepache 😋
No crazy ingredients, using scraps you might toss out anyway to make something delicious and good for you- Tepache is a win-win!
I get tepache at a great Mexican restaurant and they ri the glass with hot sauce. So good
what if instead of adding sugar, you just cut up pieces of the already sweet pineapple chunks and put them in there along with the rinds?
after pouring off the liquid i have had good success with a second fermentation,, just a a couple tablespoons of sugar
Patti S. I did the same thing because the sugar seemed to mellow out the “astringent” tongue feel
it's amazing he still has all his fingers. I had to watch this with my eyes closed
Watched with my eyes closed...that was great...😂
Professionally trained knife skills at work.
I'm wondering if you've tried making this with chunks of ginger added.
Also, is it necessary to add a whole cup of sugar or can you get away using less?
June Siegel-Hill Yes you can add Ginger. Yes you can use less sugar! Have fun!
Sir sincerely thank you for your help. I am learning.. can I add ginger or tumeric . Lemon grass also can you mix apple?
Here in Mexico they add a 1/2 teaspoon bicarbonate of soda to make it carbonate at serving time...
Well done with easy directions going to make some Tepache thanks 😀
My stomach was being an asshole just two cups of tepache minus the peppers and my tummy is a happy boy 😁
Making this tomorrow. Haven’t had it since I was a kid. 🍍 🍹
After 2 vids in a row of yours just had to subscribe.
J T Awesome. I'll make it worth your while!
I just love my little plastic spinner thingy that makes quick work of the pineapple. Leaves perfect amount pineapple left for Tepache. I put the pith in with it too, but eat the pineapple for recipes or grilling. Great use of the skins and pith.
Chile? This gringo no sabe ni maiz
You make everything seem so much less intimidating. ☺
+Asteri ETERNAL That's why I'm here. I wish you great success with your fermenting projects!
Thanks! 🙏🏼
You make sense, and thanks for that. I just happen to have a spare pineapple, so here come not only the tepache, but the fruit for the current water kefir. The heck with the pineapple upside down cake. Will do that with the next one.
That sugar becomes alcohol. If you leave it long enough, it will become acetic acid/vinegar but with a short ferment, its alcohol
Great video and love your kitchen! Cheers!
I like how he says "teh-pah-chey" I'm gonna say it like that from now on.
Us Latinos gotta stick together!!! Gracias!
I’m washing mine several times with salt vinegar especially when the PA is over ripe.
I made the Tepache!!! It was sooo good! And I added ginger to it too. I'm just gonna have to keep on making it now as my family are drinking it up rapidly. I barely got to taste my first batch! I transferred it to a bottle and refrigerated it. But, can I use the peels etc. again?
HealingTea Yes but the sink will be much weaker.
Better Done Yourself Thank you!!!
I hope you answer soon I follow your instructions but since it's the first i have ever made tepache.. Mine came out slimy so is that good or bad.... Hope you can help me out
Daniel Ponce it's probably safe to drink but it won't be enjoyable. I would throw it away and try again next time you have pineapple.
thanks, i'll make this right away.
the woody core can tend to make the drink bitter, i leave them out
You disappeared. Always enjoyed your videos
Suppose to use filtered water right? No chlorine? Also, can I use honey rather than brown sugar?
COLD FIRE Absolutely use filtered water! You can try honey, but it's not easy to ferment.
Honey ferments just fine. That's really a misconception. People think that because honey has antimicrobial properties however that comes from it's high sugar, low moisture content which is inhospitable to bacteria and yeast. When you dilute it, however, you'll have no problems. Mead is wine made from honey. As long as you have some extra nutrition for the yeast, in this case the pineapple, you'll be fine with honey
Zachary Riddle how much honey would you suggest putting in? I have some mead fermenting as I type! 😁
I would add ginger to it.
Thank you so much, love your show.🍍
Have you ever done a probiotic fruit ferment with probiotic capsule? I recently tried and it's super bubbly, but a couple pieces of the pineapple are whitish in color. Kinda makes me nervous..lol.
Ryan Hardman No. Those little pills are expensive and they're unnecessary. The fruit comes with all the bacteria and yeast you need.
I love the way this guy talks!
That woody part is actually good for your gastric
I made this with the concentrate left it for a month in an air tight jar it was sour. I switch to a screw lid and refrigerated it was sweet and fuzzy
Add ginger??? Use a brewing bubbler?
Could you do a video on Fire Cider?!? I did do Fire Cider 🔥 and the peppers really do open lungs!
You need to wash / scrub the pine apple really well before you cut it, and I never heard of peppers being added to the tepache!
Surely you planted the top. I have 3 in my garden now. I will cover them if it gets too cold
I would not recommend such an elevated cutting surface, but otherwise good demonstration.
add some rum, tequila or beer, it goes very well.
That pineapple is not ripe enough. A riper fruit has more sugar and will give you a more active fermentation.
The woody part is bromelain
Shivanand Gunness Close! Bromelain is an enzyme derived from the woody part. It's just concentrated there.
I am assuming you would wash the pineapple unless you grow it yourself, right?
did you watch the video? He talks about that....
Kim Flanery watch starting at 8:00
I rinsed mine I couldn't help myself. But it came out perfectly. I actually got a buzz. LIKE wild
Kim Flanery yeah not washing stuff makes me have anxiety
MissAllThat AndMore I always wash mine. Pesticides grown Pineapple are stick to the out side specially the ones grown in Costa Rica
Time fermenting does not indicate the amount of alcohol.
WOW! Wonderful recipe! Costa-Rica pineapples are heavily herbicided. Better buy organic.
Organic doesnt mean no pesticides. Many have more.
@@MyCommentsRMaturelol Agree
So I did this and 4 days later there was a tiny bit of mold on the fruit sticking up from the water....should I pitch it and start over? Or pick off ? Or not risk? What you think
Pick it off. Give the liquid a tentative sip. If you like it, enjoy! If it's off, pitch it and try again. Good thing pineapples are cheap!
You got the name Tepache well (some other videos call it Tee-Pashe) but the brown rock sugar is called Piloncillo, not Pinocillo, I will certainly try your recipe since I also don't like to waste grind or peel but it goes in my compost bin.
Can you use the same pineapple skins to make another batch of drink ?
Yes!
Can I use coconut sugar and i thought the core was suppose to be healthy for you thanks
Karla Telfer Yes it is. It's just too fibrous to be enjoyable to eat.
From the beginning its a Colombian drink called Guarapo de pina
Could you use coconut sugar instead of brown sugar?
Sure!
Thanks for your great videos/recipes. Can you re-use the rinds for a second round of fermenting?
142jimbo Sure! The pineapple taste won't be as strong but you'll get all the probiotic goodness!
Tepache!! Muy rico !! :d
Don't remove the core - it's edible, and it has the highest concentration of bromelain: the beneficial enzyme found in pineapples.
New sub! Very interesting channel. Thanks for sharing your wonderful recipes. Fermented foods are super healthy for us so I'm definitely going to try! ~Lisa
Lisa Booker hit that share button and get your friends on board too!!
Thank you, I will try this. Do you need to sterilize the jar first?
No. just make sure everything is clean. The probiotics will kill off the bad stuff.
Thank you...good info!
Dont really need to add sugar
Yummy ha? My grandma made it a few times but never noticed how she did it. Thanks for the video.
Thanks 4 the videos!!
YUM!
Thanks friend.
Can you preserve this? For the fact that I want to keep this for the long winter months to keep away the 'winter blues' or 'sunshine depression'
I was thinking in canning it with a pressure canner. Or, making ice cubes out of the liquid and melting them. Great videos, would love anyone's thoughts.
You could but it will lose all of its carbonation.
Better Done Yourself oh, so do you think it would be better to freeze the pineapple or oranges and make this once its thawed?
Courtney Osborn THAT would work great!!
Better Done Yourself, sweet! Totally new to all of this, food preservation and fermentation, but your videos have been helpful so far.
Also this makes me feel great now that I don't have to waste ALL that expensive pineapple. Woohoo!
can i add tumaric and ginger?
Can u eat the pineapple chunks you used during the fermentation? I put them in a covered bowl in fridge. Everything looks and smells good. Thanks
Love Cycling You bet! Enjoy!
How about a show on making your own equipment...this is so fun...makes sticking to my protocol diet plan possible and encouraging...blessings to you
Sure, Jann. What'd you have in mind? What kind of equipment would you like to make?
I was thinkng of how to make a cap/cover for fermenting that would be similar to the "baby bottle" top...since I didn't have one handy, perhaps other folks don't as well...thank you
Here in Las Vegas, cinnamon sticks costs basically $12 per stick so I was wondering if I can use the powdered version of cinnamon instead and if so how much? Thanks for all your wonderful videos!
Yipe! That's robbery. Get a big bag on Amazon: amzn.to/2upCq6G
Better Done Yourself WOW what a difference in price! Thank you for the suggestion. I don't use cinnamon sticks very often so should I store it in the freezer? Looks like the bag is pretty big.
annie lynn not necessary. Just find an airtight container like a big jar.
Better Done Yourself 10-4
Better Done Yourself How long would you estimate the cinnamon sticks to last if kept in the jar? I will have to find recipes to consume the cinnamon sticks!
My first trial was good, but probably I missed something from the video. How to make it more zesty? I did not notice bubbles as well in my first butch. Please, what I did wrong? (I refrigerated it on the 4-th day. Was it too late?)