What are you drinking this week?

I have been enjoying some variations with homemade pineapple tepache, today (Sunday) just having it straight up.

  • @RBWellsOPM
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    11 year ago

    Usually yes - I often make the tepache then do a second fermentation with pineapple juice (just strain the tepache back into its pitcher, mix with pineapple juice, stir daily till fizzy) because I am always disappointed with the amount I get from a gallon batch - ginger beer when I make it in a gallon pitcher makes a gallon. Tepache, so much displacement from the peels! This way it gets lightly alcoholic but not so dry.

    • @hal9001
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      21 year ago

      I’ve noticed the same thing; the peels take up so much space. Have you tried doing an anaerobic second fermentation to really crank up the fizz and encourage yeast growth?

      • @RBWellsOPM
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        21 year ago

        Yes, I do put it in a closed bottle when it’s done but immediately refrigerate because it’s so active, gets scary pressure if left out. It’s funny - beer is fussy as heck, ginger beer only works for me with organic ginger, but tepache? Toss peels in a pitcher, add sweet cinnamon lemonade, it’s almost foolproof. Pineapple yeast must be strong as heck.

        • @hal9001
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          21 year ago

          From what I’ve read you need organic ginger as they irradiate the normal stuff, and it kills off everything. I guess you could probably get around it with a good inoculation from a prior brew. Costco was selling boxes of organic ginger a while ago, I need to check if they still have some and brew some beer.