EASY Fermented Drink: Pineapple TEPACHE 🍍

[@TheBruSho]

Still have Questions? Check out this sequel video to help you make the BEST Tepache possible: kzbin.info/www/bejne/baCapGNrocpnq5o

[@barihsiung9534]

Does it really need to ferment at 20c? I live in the tropics so our average room temp is around 26-29c

[@TheBruSho]

@@barihsiung9534 warmer is fine it will just ferment a little faster

[@upulaherath7204]

Any way to make it zero alcohol?

[@vruychev]

THE MOST underrated channel on YT right now! Love everything about your videos!

[@TheBruSho]

Thank you so much for watching them and saying that, I really appreciate it!!

[@auggie911]

@@TheBruSho Well I guess that’s why everybody makes 1 gallon at a time I just brewed 5 gallons I was thinking I could have them around for a while guess not haha

[@TheBruSho]

@@auggie911 haha well if you have good experience storing it let me know!

[@catebessencourt2137]

I love making Tepache ! It also taste yummy if you omit the spices and add ginger root .

[@TheBruSho]

Oh that sounds fantastic!

[@forgotten_hero_360]

I bottle condition these with priming sugar then a big foamy head appears while pouring on glass

[@HealthyLifestyle-lw8uv]

I like how you get straight to the point. Keep it up💛

[@AndreSewellRS]

I add extra spices to mine, plus more sugar and take the ABV up to about 20%. I also let mine go for 6 months to 1 year. Oh my gosh! So smooth, clear and tasty! And it's a creeper.

[@autumnj6246]

Is the year just your primary ferment or including bottled?

[@AndreCooks]

@@autumnj6246 about 6 months bottled. First time I did one that long, was because it was bottled and I forgot I had it. When I tasted it, i HAD TO keep doing it. I've 40 gallons of sorrel going right now, since January. Gonna add another 66lbs of sugar over the weekend, in an attempt to get the ABV up to in the teens

[@NewEnglnd-kk9zz]

​@Andre Cooks so adding sugar kicks up the ABV count and not adding sugar will make vinegar? I'm new to this and I want to experiment.

[@ian4683]

​​​@@NewEnglnd-kk9zz kinda. More sugar means more food for the yeasts = more alcohol. But the 20% ABV claimed in the original comment is probably a bit overdone. Very very alcohol tolerant yeast strains may go up to 15% or so. But these natural yeasts and lactic acid bacteria in this ferment will probably not reacht that. And you get vinegar when you leave your fermented drink unbottled and in contact with the air. Edit: made the comment a bit nicer for original commenter

[@irriterendenavn]

​@@AndreCooks you gotta post it I wanna see

[@phillipgraves4721]

You made this so interesting and easy. Cool surf music in the background as well.

[@dwilkowske]

Thanks for sharing this, I just finished my first batch of tepache. It tastes awesome!

[@jorgeortega5728]

That delicious, fermented and refreshing drink is very very typical to prepare and drink it in my country, sí señor!! 😋 🇲🇽

[@que4069atl]

Love how simply you explained this

[@TheBruSho]

Thank you! Glad you enjoyed the vid!

[@shepirate]

You are my favorite fermenting guru. I love your organized screenshots and laid-back speaking style. Made my 1st batch of Tapache today. Can't wait! Thank you!

[@TheBruSho]

Really appreciate this comment!

[@mushotd]

My wife just bought some Piloncillo. I will have to have her get some more and make some of this. I like how it is zero waste.

[@TheBruSho]

Nice what else does she use Piloncillo for?

[@dinaowiredu]

Pls what is piloncillo? Where can i get some to buy. Im in Ghana.Or any substitute for piloncillo?

[@11Moebetter]

I would love to see a video on fermenting Mauby/Mavi/Mabi. It’s a great Caribbean drink.

[@TheBruSho]

Oh wow I haven’t heard of that, thank you for commenting I’ll do some research!

[@11Moebetter]

@@TheBruSho thank you, it’s much appreciated.

[@PatrickSandy78]

Just watched the root beer episode and you wanted ideas for your ginger bug. Well combine these two. Use some ginger bug when making tepache...it is amazing!

[@TheBruSho]

Oooh I gotta try that. Thank you!

[@guyindecatur]

I'm going to make this tomorrow. I scored 7 great pineapples dumpster diving at my local Aldi.. Yea!

[@TheBruSho]

Killer find! Have fun and let me know what you think

[@guyindecatur]

@@TheBruSho Deal!

[@EtheriumSky]

Hey, so after those 1-2 weeks sitting at room temp in bottles, once it's all ready - what's the rough shelf-life? Can i keep it in the fridge then for another week or few, or will it go bad?

[@forgotten_hero_360]

You can make this drink with Grapes grape skins also have that same bacteria yeast that's have on Ginger and pineapple Skins

[@jjreds1520]

Orale guero, great recipe and video. Not many people have heard of tepache or tejuino. Do a vid on that next

[@angel2703504]

I been watching some of your videos and dude I love how detail and easy to fallow.

[@TheBruSho]

Thank you, that was the goal of my channel, make brewing and fermenting easy for anyone to try!

[@ElementaryBrewingCo]

Alright, I’ve seen a lot of Tepache stuff lately, I’m trying this right now! Nice videos 👍

[@TheBruSho]

Yeah give it a try, super easy and delicious mixed with a little beer!

[@mhagan8475]

Thanks for sharing 🥰

[@clesineidess4731]

Amo essa bebida! Aqui no Brasil fermenta bem rápido ,devido a temperatura ❤

[@AM2PMReviews]

I made it and then stabilized it and then added a can of pineapple concentrate and then let it sit and I cleared it with sparkeloid then I racked it to a 1 gallon keg and carbonated it and let it rest to get rid of the sulphur stank and it was like an IPA so did dry hop a little and it wash also great with a little dry hopping. Its around 6% or so abv and the family thinks its like a NEIPA if its cloudy.

[@Ez_32]

I love this guy! 🥲This is my next project! I’m soo excited!

[@HOMEBREW4LIFE]

ole! i'm thirsty!

[@TheBruSho]

Seriously! Mix this with a lager and you got a perfect drink for a day like today

[@brianmccann5923]

Tepache as fun to say as it is to drink. Thanks for the video, Trent.

[@TheBruSho]

Thanks, hope you make some!

[@suzannemalin7397]

Thank you so much for sharing.... so informative and cool. You give us confidence that we can make a very delicious drink while doing our part to help the environment.

[@TheBruSho]

Ha well if you grow your own pineapple you will def help out the environment!

[@williammcduff6531]

I'm going to have to give this one a try. Thanks for sharing. I'll be making some wine next summer from crab apples which we have plenty of in our local parks.

[@TheBruSho]

Thanks for watching! And that sounds amazing. I hope to make some cider from apples later this year!

[@williammcduff6531]

@@TheBruSho , It might be worth doing a video about back sweetening fruit wines and ciders. I made some cider from organic juice last year and it turned out nice but extremely dry.

[@TheBruSho]

@@williammcduff6531 Noted! I will be sure to cover it some time! Thanks

[@CatherineHayes-jr1ty]

I bottled mines early yesterday & today can already hear the bottles hissing… I opened one to try to burp it and it exploded fizz all over my kitchen- can’t imagine it could last 1-2 weeks on the counter if it’s got this much fizz after one day! With caution friends, esp if your house is warm. 2nd ferment inside a cooler or bag in case something bursts to save clean up!

[@TJPoppy]

My Abuelito would do this, great memories 🤍🕊️

[@katherinepierson3143]

I am currently in the process of making my own! Thanks for the easy directions!!!

[@TheBruSho]

Awesome let me know how you like it!!

[@patrickmugenyu7727]

Did you finish?

[@julietvanzon8502]

Loving this!!!

[@TheBruSho]

Awesome!! 👍🍍

[@rachelmalin8851]

Yummmm I love pineapple so much!

[@TheBruSho]

One of my fav fruits for sure!

[@williamcunningham3315]

Love it bro 😎

[@EG-mw8kp]

Love fermentations, love this channel

[@TheBruSho]

Thanks for watching!!

[@jlivar81]

Made my 1st batch & bottled today! So excited!!! Love your channel-THANKS!!! I’m re-using kambucha bottles, so do I need to burp them?

[@lonewolf5700]

Bro nice channel and thanks for this video

[@TheBruSho]

Appreciate that a lot!

[@yogyal292]

Looks nice 😊

[@LadyOaksNZ]

Im giving this a go 💯💯 NZ here.

[@SimpleIdeaz]

Just made a batch that had the best fermentation time yet. Wonder if I can keep some as a starter for the next batch

[@TheBruSho]

Oh interesting idea. You could try experimenting and let me know how it goes!!

[@ms.q7445]

WOW!

[@HadrianGuardiola]

It was the eyebrow raise at the end that sold me 😅

[@jasminedelust3073]

cool will try it

[@TheBruSho]

Let me know how it turns out!

[@auggie911]

I just made some do you know how long it will last if bottled before it starts tasting bad Thanks love the Chanel

[@TheBruSho]

I haven’t pushed the boundaries on it but ive kept it in the fridge for 2 weeks before and it was fine, albeit quite over carbonated and more funky

[@porthosalone215]

Hi there! Thanks for the awesome video! Did you burp the bottles everyday just to remove the air (because 1-2 weeks are many days and might happen an explosion) or not? Again thank you

[@MrGeemonty]

Curious about the pineapple that will be used. Do you need to choose an organic one? Can I make this from any pineapple say from walmart?

[@NewEdgeGaming2]

I just did this it’s fermenting right now I’ll let you know when it’s ready how it went it’s my first time brewing

[@TheBruSho]

Awesome fingers crossed!

[@samzetroc2634]

The sugar does not eat the yeast,,,,, but the other way around. The yeast eats the sugar. The yeast is a live organism that feeds from sugar.

[@samzetroc2634]

@@adamk.7177 Stupid

[@ello_ello_]

Thanks!

[@TheBruSho]

Thank you!

[@d.travisthomas4645]

I’m wondering if a yeast nutrient addition would help this along? Also, I’m wondering how this would turn out if you did a 4 day natural ferment, then rack, then add sao4 yeast or ec118 to increase ABV and speed up bottle conditioning…

[@Sheepdog1314]

It doesn’t need help

[@bugil1216]

I added ginger to mine < I used crushed pineapples in natural juice, also I make my own maple syrup so this is always my go to for sugar numm

[@bonnieblack925]

I had a friend bring me maple syrup straight out of the tree before it's separated into grade a and b. Loved it and love grade b also

[@dinaowiredu]

Can honey be used if no maple syrup?

[@jonathanalcaraz9897]

Do you have a tutorial on how to bottle tepache without worrying that it will explode? Im planning to sell tepache during street markets every weekend but im worried that it might explode, i cant find any answers online other than burping the bottles

[@davidrosenfeld9447]

Do you need to open the bottles evwryday to avoid them exploding during the 2 week sitting?

[@tiamat1296]

Hi. I'm a week into mine. Just happened to have the idea for a Pineapple Hard Cider. Never heard of Tepache?? I'm a home brewer so I added 4.5 lbs of cane sugar, 2 cloves, 1 can Pineapple chunks and 1/2 Cinnamon Stick to a 2 1/4 batch. 75% PJ / 25% AJ and a lalvin k1 v1116. That'll be giving me an 8.3 ABV. After I rack this I'll let it sit till July 4th😉🇱🇷🍺🥩👍

[@TheBruSho]

Wow that sounds delicious! Keep me updated when you have your first glass!

[@ratnarusli5840]

So after we get all the tepache juice can we reused the pineapple and put more water and sugar ? Or we just you is for compost?

[@mikhailvershinin2292]

I didn’t realize this was so easy

[@444hotspurs]

I’m gonna give that a go 👍

[@TheBruSho]

Awesome!!

[@Hellbrews]

Wow Great video ! I feel bad that I haven’t brewed tepache before, I’m giving it a try! Cheers 🍻

[@TheBruSho]

Yea you gotta and let me know how it turns out!

[@Hellbrews]

TheBruSho sure I will !

[@jester9159]

Did you say 1-2 WEEKS for secondary fermentation? Or did you mean 1-2 days?

[@foodymoody4314]

Kindly make the video on wine from oranges. Basically the Oranges Wine. Hope youll consider

[@Journeytocrhist]

Do I have to “burp” the bottle everyday ? I’m scared it might have to much pressure mas will explode perhaps 🤔

[@TheGingerBrewers]

Hi, Great video. We made this about 6 months ago and I wonder what I did wrong as the flavour tasted a little rotten. Is this what you mean by funky? Or did I just get a bad bacteria in with the brew? Perhaps we should make it again?

[@TheBruSho]

Hey thanks! I would say try doing it again. It shouldn’t be rotten but a bit sour. Kind of like the funk of fermented veggies but with some sweetness from the pineapple. Feel free to send me some pics when you remake it

[@EtheriumSky]

if i don't have cinnamon sticks, could I add some powdered cinnamon instead? Or better nothing?

[@TheBruSho]

Yeah that can totally work as a sub

[@EtheriumSky]

@@TheBruSho awesome, thanks!

[@hayaq9991]

I add ginger and for winter add cranberries

[@jmvneto51]

I heard from another video that after all ready and after closing the container, it should rest alway from the light in a dark place or covered with a "towel". Would that be right, too?

[@ThrashingIsMyBizness]

Would using carbonation drops/tablets when bottling up the carb level? If so how many would you suggest if using the small dextrose ones.

[@TheBruSho]

I would say no, there is plenty of sugar left in the pineapple to power bottle carbonation. I’d be afraid adding more sugar could lead to bottle bombs

[@MaxwellsUnearthly]

I tried your steps and after the whole process, it was incredibly sweet and carbonated, but it burst like if I shaked it which I didn’t, any thoughts?

[@printpainting1293]

Room temp 20 deg C is not feasible un Singapore. Can put in refrigerator?

[@nschuyler2]

I’ve always wanted to ferment aqueous beverages but have been hesitant because of making myself sick from bacteria growth. I make home milk kefir but would love to expand as I drink kombucha almost daily. Is this a safe drink or can it grow bacteria that can make you ill?

[@PequenaRosa100]

Have you tried fermenting water apples?

[@MrDjrepz]

Hi great video! Can I check whether we need to wash the pineapples with a fruit washing liquid? As we are adding skins in raw. Also won’t there be any harmful bacteria if we don’t wash it?

[@TheBruSho]

Definitely wash and there will still be plenty of healthy bacteria left.

[@eafarrar]

1-2 *weeks* for the secondary ferment? That seems like a lot, coming from kombucha-land. No explosions?

[@TheBruSho]

Yeah you can definitely go with less time and be fine. My sweet spot is 7 days but I have had success with less time if the ferment is super active. No explosions yet!

[@jennymossa9492]

So... can I do the same thing with any fruit, like apples etc? I´m getting really inspired :D Making this today, thank you for sharing!

[@TheBruSho]

Yeah you can! apple is a popular one I hear, I'm also working on a video where I add other fruit with the pineapple and it turned out fantastic!

[@lonelystoner2417]

So is this drink for health? And what are the benefits?

[@TheBruSho]

Probiotics mainly, which support gut health and digestion

[@martbrandjes1213]

Great video! Can I use my stainless steel fermenter to make tapache?

[@TheBruSho]

Depends on the stainless steel, the acidic nature of it can break down some metals

[@zen7943]

Can I make it with coconut sugar?

[@Lovevibestatus]

In the fermentation white layer made up on my tepache😮 is it safe ?.

[@kyliefan7]

I’ve failed at Tepache TWO times and really not sure if I’d ever want to try again…Kinda gun shy now!

[@kimutaiboit8516]

Same here until I decided to cheat by putting a couple of spoonful of wheat seeds. Still the alcohol content is low.

[@kyliefan7]

@@kimutaiboit8516 I FINALLY tried it his way and it was “successful” but I don’t love the taste of it so won’t make it very often if at all.

[@bilbowaggins3036]

You don't burp the bottles dyring that two week bittlung period before moving them to the fridge?

[@Drew.407]

Is there anyway to make it zero alcohol?

[@Griffon004]

Thank you for this! Just a question, i try your recipe but during the bottle fermentation the Tepache became ... very, very slushy. Did you know why?

[@TheBruSho]

That happens sometimes. Can mean there is a bacteria in there doing some weird things. But give it a few days to see if it changes back to normal. If not you may have to try again and try to be extra sure you are working with a clean and sanitized fermenter, good luck!

[@Griffon004]

@@TheBruSho thank you so much :)

[@josebreton]

Can you get the same probiotics from this as from kombucha??????????????

[@soapsoilandsunshine3241]

Hi there. I've made the Tepache, and it's ready to be bottled. Just wondering if the bottles have to be sterilised? There was no mention in the video.

[@TheBruSho]

No but it wouldn’t hurt. I sanitized mine with star San but some heat sterilization before filling would work!

[@QuentinQuark]

Do you need to do something to keep the pineapple skins submerged beneath the surface of the water? I'm used to lacto ferments and you need to do that otherwise you get mold.

[@TheBruSho]

Definitely wouldn’t hurt but I haven’t had any issues before

[@colepomaikai7268]

Is it possible to make this with an ABV less than .5%?

[@lapassion24]

Can I ask you something , you leave it for fermentation of 1-2 weeks , will the taste then be sour like vinegar !!?? So I shouldn’t drink it although I can after 3-4 days of the first fermentation stage.. because it’s not the complete process to this recipe !!??

[@a.m.215]

After 4 days fermentation, Mine tastes a bit bitter which I don't like. It started fermented and shows a lot of foam the second day. but not mold or anything. I was stiring and shaking it 3, 4 times a day! I think the alcohole leve is a bit hight too.

[@whyomgwhywtf]

I imagine making a mash out of the pineapple and and throwing in a rum yeast would push this over the top.

[@alyturner7134]

Would it be ok to put Turmeric extract in?

[@alidahenning1815]

Hii I made tepace on Saturday. Yesterday was good. Today I want to stir. It is so sweet and very thick syrup is it OK.?

[@TheBruSho]

Hey! Yeah that can happen, sometimes that can mean there was some sort of infection somewhere along the process, but not always. I would give it a few days to see if the yeasts can chew through some more sugars and breakdown the thickness. If it tastes good then it might just be a texture thing, otherwise you might just have to try again.

[@alidahenning1815]

@@TheBruSho thank you.... I'll do that. And for answering me.... Appreciate.

[@TheBruSho]

@@alidahenning1815 of course, good luck!

[@bacon10211]

How long can you store it in the swing top bottles. Indefinitely?

[@TheBruSho]

I wouldn't say indefinitely, it will keep fermenting and eventually over pressurize. But if you keep it in the fridge it should last a month at least my guess.

[@bmorelli94]

Would increasing the amount of poncillo increase the alcohol content since there is more sugar for the yeast ?

[@TheBruSho]

Slightly but not a ton. If your looking to get alcohol content you would want to add sugar and a brewers yeast

[@truestory923]

I followed your instructions to a T. And tasted it's little bit after about 4 days. That was the beginning of a complete elimination of everything in my digestive system! Warning for those who are sensitive, this is NOT foolproof.

[@bjornironside8890]

Is there something else I can use in place of sugar?

[@TheBruSho]

You could try not using any sugar and let the sugar in the pineapple drive fermentation but it wont taste the same. Will probably be much more funky

[@weebo19]

Using room temperature tea instead of plain water gives great structure to your tepache. Cardamom also aids both kombucha and tepache in carbonation. If you use a plastic bottle you will notice that aromatics like cardamom will carbonate insanely fast and almost too much.

[@TheBruSho]

Amazing idea!

[@ablack-bq1rm]

Does it get thick?? I just drained the pineapple out of liquid an ITS SOOO THICK

[@TheBruSho]

@@ablack-bq1rm it shouldn’t be thick, check the sequel video pinned in comments where I talk about thick syrupy results.

[@keysersoze1202]

Great idea - what kind of tea might you recommend?

[@Tom-et2cd]

Can you brew it in a plastic pitcher or does it have to be glass?

[@TheBruSho]

Yeah for sure

[@Tom-et2cd]

Thanks!

[@andycalvillo1877]

I tried making this last week but the result had a thick mucus like consistency.. I let it ferment first for 3 days before I proceeded with the second fermentation. I let it sit in swing top bottles for another 3 days before I refrigerated one of the bottles, I had excellent carbonation but it was slimy. Any clue what could’ve happened?

[@TheBruSho]

Yeah I think those are good steps to take. I’ve heard of other people having that happen and with time the thick syrupy consistency goes away. Naturally fermented things can sometimes act weird with all the bacteria and yeast. As long as there’s no mold it should be good but let me know how it comes along.

[@jayeology4568]

hello sir I can't find a cinnamon stick near our place can I use a chili powder instead?🙂

[@TheBruSho]

I don’t know if chili powder would work. A replacement could be nutmeg, clove, anise, or even ginger. But worst case you don’t need it, just adds a slight warming flavor and aroma

[@jayeology4568]

@@TheBruSho thank you for your fast reply!💓

[@paulferri2867]

If i let it sit longer will it increase the alcohol content? I'm looking to get like a 8%

[@TheBruSho]

No you would need to add beer/wine yeast to increase the alcohol content

[@dh2950]

Make sure to buy organic pineapples to avoid pesticides on the skin

[@davidkanath5553]

Is it normal to have a viscous slimy texture after 4 days of fermentation ?

[@TheBruSho]

That can definitely happen, a sign there was some other bacteria present on the skin. If you leave it to ferment it should thin back out but if not you might need to try again unfortunately.