How to Make Tepache (Fermenting Pineapple Skin) | Brewbird at Home

[@shirleysyhui]

Welcome back Brewbird. This drink seems like easy to make and yummy to taste. Thx for sharing.

[@jacob106106]

Alright! Your back :)

[@dipesh2475]

Great video. Always love a video where the person is not only not afraid to show their mistakes but also teach you how they improved their technique after multiple attempts at making something. Nicely done , thanks

[@MissBrewbird]

Thanks, yes that is why I show my mistakes in the videos.

[@davidhowick3665]

Nice video…I love your recipe …”it doesn’t really matter “ quote is very scientific ;), this must be the secret to success…keep it up brewbird

[@ianholmes6078]

Tepache is great! You can get pilocillio in Canada (I am in Calgary) from latin grocers, and some big-box grocers in the ethnic section.

[@MissBrewbird]

Nice! I see you are on a binge session.😀

[@silly6004]

I might have to try this. Nice to have you back.

[@papadunbar]

So simple and sounds tasty. Thanks for including the part about not keeping it too long. This reminds me of Austrian Sturm we enjoyed when we were there some years ago.

[@kevinpadoa4011]

Brilliant!

[@scottclay4253]

Interesting, very interesting! Never heard of tapacha. Good to see you, Brewbird. I liked the format of the video, but as you know, I am a fan of your cooking videos. It was nice see you in the kitchen, to actually see YOU, not just your hands, torso and hear your voice. An order of magnitude improvement. Really enjoyed it. I will be cutting a pineapple this weekend when my middle grandson (6 years old) is with us. He loves pineapple and I hate the wasted pineapple. You use the natural yeast on the pineapple, did you wash it all? I usually spay cantaloupes and pineapples with alcohol to kill off nasties like E. coli before putting a knife through them. I will have think about doing this with the natural yeast or using campden tablets or spray it down w/91% alcohol, let it dry and then use a wine yeast. Definitely going to have to give this a shot. Great to see you again, thank you so much for getting out the new video to teach us something new. Take care of yourself.

[@MissBrewbird]

No I didn't wash it as I didn't want to wash away the natural yeast on the skin. You could use an organic pineapple, or add in additional yeast like you mentioned. Hope it works out well for you.

[@scottclay4253]

@@MissBrewbird Thank you, Brewbird! I think I might do two pineapples. Sterilize one to keep my Grandson safe and cut the second as is for the natural yeast to inoculate both. Once again, I am happy you are back!

[@scottclay4253]

Mine molded over terribly. But my grandson and I rooted the top of the pineapple to grow a new pineapple. His youngest brother will be with us next weekend so I will give it another try. Congratulations on 200k total views on the trail to your first 5k subs.

[@glleon80517]

Very nice, Brewbird! I think you could add some potassium sorbate to preserve the beverage and stop fermentation, but it may not halt an active fermentation. I’m sure you already know this😉

[@MissBrewbird]

Thanks for the tip!

[@JacobFisher]

I'm for sure gonna make this! My friend used to bring Tepache to every summer event I had

[@MissBrewbird]

hi jacob! it's been so long since I've seen you around

[@TheAy7531]

super enjoyed this one!

[@MissBrewbird]

Awesome☺

[@joelpiche6694]

WoW thx for recipe brewbird

[@MissBrewbird]

Most welcome 😊

[@wizardpickle]

We're going to make this next time we buy pineapple! May use the flesh to make an infused moonshine (vodka) or a syrup to flavor basic london dry gin

[@MissBrewbird]

sounds really tasty

[@StassBrewing]

Nice! Good to see you again! Wonder if you could pop the top and dose with sodium met. to stabilise the product and stop the fermentation of the wild yeast (and protect against oxidation).?

[@MissBrewbird]

good idea

[@spring6876]

wanna try to make it! 😊

[@MissBrewbird]

haha nice to see you here

[@ziggarillo]

Presumably you could ferment to a higher abv and be able to keep it longer? or would you need to kill of the wild yeast, use a cultured yeast and added nutrients as well?

[@MissBrewbird]

It was continuing to ferment in the fridge, but the off-flavours produced were not pleasant. I think if I had a way to rack off the yeast, and cold crashed it that would have improved the taste and allowed me to keep it for longer. Yes, if I wanted a higher abv I could have added in a cultured yeast to do the job.

[@aleemrahim6846]

Yeah,you could but then it wouldn't be probiotic no more. Instead u can add yeast along with skin. I once got 9% abv from fermenting tepache with just the pineapple skin using natural fermentation. Tip: instead of fermenting so long, ferment for shorter time to carbonate for like a day. Also the mold that grew skin could of ruin the patch.

[@gadungabai7641]

Did you washed the fruit first?

[@jacob106106]

Do you rinse \ wash your pineapple after buying it from the market?

[@MereCashmere]

No, that would wash away the natural yeast! If you wanted to be safe from fertilizers/pesticides/etc you can wash it, as long as you add a couple pinches of bakers yeast or brewers yeast.

[@MissBrewbird]

No, I didn't want to wash away the yeast from the pineapple skin. Best to use an organic pineapple so you can be sure you are free of fertilizers and pesticides, or you can do what @MereCashmere suggested.

[@davidhowick3665]

@@MereCashmere Washing fruit does not remove pesticides as they are absorbed into the fruit and translocated from the plant, washing will only remove surface residue,

[@MereCashmere]

@@davidhowick3665 sure man whatever

[@williamchen5093]

華人？

[@MissBrewbird]

Yes

[@williamchen5093]

@@MissBrewbird I COME FROM TAIWAN

[@MissBrewbird]

Nice! I have a lot of friends from Taiwan