Tepache - Pineapple Beer at Home (How to Make Mexican Tepache)

yes it's alive   hi jazz from very good drinks here and i wanted  to share something that's quickly become one of   my favorite things ever and that is tepache  so tepache is a mexican pineapple beer it's   a fermented drink it couldn't be easier to make  we're gonna start a batch right here right now so   what you need for tepache is a container we need  sugar we need some spices if you are so inclined   today we're going to use cinnamon  and let's see one two three four   five points of a star anise I'm also gonna  put a little bit of earl grey tea in this batch   because I wanted to add a little bit of tannin  you can just go straight pineapple and sugar   and it is delicious so for this we're  going to just be using the pineapple skins   and the skins are ripe with all that good  tropical yeast from here in in thailand   for this batch we're not going to be adding any  yeast starter to it I'm just going to go straight   on the au naturel I did give this a little  bit of a rinse because there was kind of some   little buggies and stuff on it so i rinsed it off.  the meat of this pineapple was going to get used   for something else so we're just going to stick  with skins. we're just going to go down and around   don't be too precious about this you know kind of just roughly chop this up what's going  to happen here is the natural yeast present in   the pineapple skin is going to start munching  on the sugars that are present. sugars are   going to convert, be converted by the yeast  into ethanol ethyl alcohol alcohol alcohol   and Co2 so it's important not to use a completely  airtight seal without burping it like every so   often because you can create a bomb that way this  one is not super airtight pressure builds up it   kind of just like bleeds itself i found there  are air lock containers and things you can buy   but we don't have any of that. there's always  a hair dude every time anything that's made   by me is gonna have a hair probably. but some  people say the core adds bitterness I didn't   notice that in the last batch the last batch  however did have all the pineapple in it so   who knows. bitterness is nice. bitterness  can sometimes equal complexity and balance   so we're gonna start some earl grey tea there's  like bergamot and black tea flavor in here that's   gonna go hopefully pretty nicely with this. in  order to get this sugar in a state that's gonna   be easily accessible to the yeast to munch on  we're gonna first add a little bit of hot water   to the sugar just to like make a quick syrup  you don't have to do that but it's gonna make   it easier for the yeast to eat the sugar if it's  already in a syrup it's kind of an extra step but   i just want to like give our yeast like the best  environment for them to just have a good time   the other thing i need to mention about this  is i'm using hot water to dissolve the sugar   but if you put like hot hot water in here it's  going to kill the yeast. while that's melting   and that's steeping i'm going to break this up  give it a chance to infuse as much as possible   and that's actually really traditional in tapache  recipes in mexico they use piloncillo which is like   a mexican brown sugar that's really like unrefined  and dark we're just using uh regular cane sugar   our tea looks nice and dark. so we've got drinking  water here i'm gonna put a little bit in here   to cool this down this is fridge cold  then i'm gonna put four to five cups to   what we're adding in is a cup and a half of sugar we're gonna add our sugar syrup add our tea i'm just going to top it up just a teensy bit  more but you want a bit of head space here to give   um some room for the carbon dioxide. that  is all she wrote so you can give this a mix   but i'd say it's pretty well mixed. melting  this first really helps kind of get a   nice consistent thing. we're gonna take this  and put it over in the fermentation station   (toot toot) hopefully within a day or so we'll start  to see some activity there'll be some bubble-age   there'll be some foam that's how we know that the  yeast is alive it's eating it's producing those   alcohols and carbon dioxide the  longer it goes the drier it becomes   the longer you wait the more alcohol but the  less sweet. what we're gonna do is let this one go   in what we call F1 or the first fermentation for  three or four days to create the the base tapache   so we'll come back and update you  on this batch here in a couple of look you guys i see bubbles they're awake check it out you guys day one down and we got  some nice activity going on here which is good news. our yeasty boys are at it again.  we're checking in on the tepache   it has been four days so we're gonna taste see if we're at the sweetness level that we want  you can see there's been lots of bubbles   it's still very active but i don't want it to get  super super dry or too alcoholic this time it's lovely really delightful so i think   for what i'm looking for i'm gonna go ahead and  strain it and start the secondary fermentation uh   where all of the carbonation will happen  we're going to carefully strain this off you can do this you just have to have confidence  oh bartender. that was actually pretty... i'm pretty   impressed with myself. all right there's a lot  of sugar in this still and that's okay because   these yeast are still eating the sugar still  creating alcohol and co2 which is what we want the   other thing to note here is you want  to limit the amount of like air contact   as much as possible there are bacteria in  the environment that love to eat alcohol so   once the alcohol is present they can show up  and basically start turning that alcohol into   acetic acid which is essentially vinegar which  is not what you want or maybe it is so that's   nice to note if you want to make some pineapple  vinegar you can once we get this in the bottle   like i said i'm not going to add any more sugar  this time because i think there's still plenty   in here the fermentation is going to continue  leave this out in fairly room temp warm ish   place it's going to continue to ferment you  don't want to open it anymore after this   point for at least probably two, three, four  days even depending on your temperature   um but you're going to leave a little bit of  space at the top here for the carbon dioxide to   build this is going to balloon out as the pressure  builds all of that carbon dioxide is going to have   nowhere to go and it's going to be forced back  into the liquid and as it dissolves into liquid   that's going to carbonate our beverage very  good idea to label and date everything so   you know how long it's been sitting um  you can keep track of where you're at okay here's day two of the carbonation phase  there's definitely pressure building bottoms   are bowed out remember these are all  squished and now they're nice and plump uh it's been three days in this  bottle in the fermentation station   and we've got lots of kind of foamy head it's  been super active and you can tell by the lack of   like ridges here it is like completely jam-packed  with carbon dioxide so it is rock hard right now   it's carbonating nicely the second  fermentation i find it's really nice to   use a plastic bottle because you can visually see  the fermentation process happening and you can see   the carbon build up and you can feel  it when you press on it using a using   a plastic bottle is really practical in that  sense using glass bottles you have to use like   fermentation grade bottles intended to be under  high pressure or else they will like explode   in your house. there's still some  like yeast and floaties happening there's all the dead yeast and sediment  kind of floating down to the bottom also   by putting this in the fridge for the final night  of fermentation the alcohol and co2 production   will slow down we're going to cool down slowing  the fermentation process and allowing the carbon   dioxide to dissolve into the liquid and a lot of  this dead yeast sediment to float to the bottom   when we go to drink it'll be perfect. super  excited it's going really really well we'll   come back tomorrow and finally get to try some.  really pumped let's put them in the fridge i guess i guess we're gonna drink some  ginger beer super excited. it's ready as you can see the foam has dissipated  and i think the the deal is done   you can see all of the uh the yeast  is kind of floated down to the bottom   here and here's the exciting part we get to  like open it except it's also like a bomb so   it's exciting in that sense as  well all right let's see how we did here it goes whoop i am so proud of you guys oh yes it's alive! we'll get someone to clean this up boom te-pache. all right it smells good smells like   like pineapple funk smells like tropics  tropical paradise it's good it smells like summertime springtime thing. "drink it! so i can  have some i'm thirsty!" okay okay "it's killing me" yes dude. "i'm so, can i have some?" yeah super tasty complex oh my god it's really good it's refreshing it really works it's so so good i totally totally  recommend this to anybody it's super cheap really   delicious and a lot of fun and super easy so  go make topachi i can't wait to drink some more   thanks for watching i hope you learned some  things please please like and subscribe and   follow along for more of uh this kind of stuff  very good drinks out go make some tapachee

Channel: Very Good Drinks

Views: 35,666

Keywords: tepache, pineapple, pina, pineapple beer, pineapple beer at home, homemade, feremented, ferementation, fermented, fermentation, fermented drinks, fermented drinks at home, sustainable, waste free, no waste, tapachay, tapache, how to make tepache, tepache recipe, topachi, tapacha, tapachee, tapachi, ferment, soda, pineapple soda, tepache de piña, fermented pineapple, Very Good Drinks

Id: pdD_Nr4mUAY

Length: 13min 49sec (829 seconds)

Published: Wed Jan 19 2022