PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Let’s just say we came to this conclusion the hard way haha
@corythelight24732 жыл бұрын
old Kombucha bottles work well too!
@davefullmer85462 жыл бұрын
@@corythelight2473 I went with soda steam bottles:)
@michaele.4702 Жыл бұрын
Has nobody reported this video yet? Dude you made a fucking bottle bomb and your lucky you didn't blow yourself up. Don't use sealed bottles to active ferment.
@nickshull022 ай бұрын
That's what I started with and it's in the fridge now so that's encouraging 😂
@sandeemcdaniel13742 ай бұрын
@VeryGoodDrinks I was wondering where you bought the jar you used for the first fermentation or if you wouldn't mind posting the link for it? It would be appreciated!
@HoolieWho Жыл бұрын
Ive been makiing tepache every summer for about 2 years and love it. This is the first time I'm making the alcoholic version using your second fermentation method. I just started the 2nd fermentation process. Can't wait to try the beer in a few days! Thanks for this!
@VeryGoodDrinks Жыл бұрын
No no no thank you! Cheers!
@iakivpekarskyi16313 ай бұрын
The best tepache recepie video ever! With explanation and a good vibe! Thank you!
@VeryGoodDrinks3 ай бұрын
Wow, thank you! Much appreciated!
@BeaudeMello11 ай бұрын
Definitely making this this weekend, looks delightful
@spencerlepage63058 ай бұрын
Making some right now because of this channel. It's in secondary now, can't wait to try it soon!
@VeryGoodDrinks8 ай бұрын
Hope you enjoy!
@spencerlepage63058 ай бұрын
@@VeryGoodDrinks I'm having my second glass now. It came out great!
@teachaknowles20662 жыл бұрын
I'm definitely going to try this recipe
@Kiddooski2 жыл бұрын
GREAT JOB, thanks for the video. I work for a Kombucha company and recently started making wine again. The owner brought me some Tepache that he & a friend of his had made. REALLY good stuff. I'm getting ready to do a gallon, then a 5 gallon to have ready for July 4th.
@VeryGoodDrinks2 жыл бұрын
Sick! Happy fermenting big dog! Thanks for the kind words
@chaseomb9733 Жыл бұрын
Thank you. This is my favorite tepache video. The plastic balls are simple and practical. I think I will be using that this time. Started the first fermentation earlier today and I think it's going to be good because I didn't wait for the pineapple to get to dried out on the outside this time around. Did not have cinnamon sticks or star anise today so I just used some cloves some allspice and a little bit of black peppercorn
@VeryGoodDrinks Жыл бұрын
Thanks for the comment! Let me know how it turns out!
@danielndanya5265Ай бұрын
Watching the video while having a sip of my homemade tapache😊
@VeryGoodDrinks15 күн бұрын
love that so much
@falconkick19962 жыл бұрын
If you aren't in a tropical area/don't have access to fresh pineapple without pesticides, be sure to buy some starter yeast since there may not be enough natural stuff to get a good ferment :)
@VeryGoodDrinks2 жыл бұрын
Agreed, if you can’t find organic pineapples you can totally use commercial champagne yeast with probably very good results.
@dorianblue4229 Жыл бұрын
Hey guys i'm in the Italian Alps foot-of-the-mountain area, right now it's still a cold spring climate year, 15-25°C night-day temperatures. Organic pineapples are too expensive. But we do find 'overripe' ones almost for free (they're supersweet and i love them). So: i'm trying now a 'reverse tepache': i dtiched the peel (still squeezed/crushed the pulp that stay stuck cut on it - by hand - it quas fun hehe) But basically i trashed the peels, and used only the pulp. Because it is already sweet and watery, i've done half fruit (about 1 kilo) - 50 grams sugar - 1 litre water. Basically it's one part water for each one part fruit pulp. I'm doing two batches/buckets with 3 halves of fruit: 3+3 = 6 litres each. In one, i've added some old baker's (NOT beer's which might be too acid in the end) yeast. 24h now (since yesterday) and both are rolling well, some bubbles and foam; the yeasted one is kinda crazy, superfermenting and a fantastic smell! Today i'll skim the foam (kham yeast which i read somehwere has to be removed, off-taste) and can't wait, men! Cheers!
@scottgoebel46713 ай бұрын
@@dorianblue4229 I can confirm that the bakers yeast works just fine. My first batch simply rotted as the pineapple must have been sterile with zero wild yeast. Second batch I used about half a teaspoon of yeast and it worked perfectly. Cheers
@StringofPearls553 ай бұрын
@@scottgoebel4671 Good info. Thanks!
@TheBruSho2 жыл бұрын
Great tips and like the use of the water bottle. Everyone should be drinking tepache!
@VeryGoodDrinks2 жыл бұрын
PSA: We have since come to realize that old SODA bottles are much better suited for the high pressure secondary fermentation! (as opposed to the water bottle we used in this video) Thanks for the comment
@CarlPapa882 жыл бұрын
Good video.
@VeryGoodDrinks2 жыл бұрын
Hey thanks I really appreciate the comment
@mekal7792 жыл бұрын
Thanks for the video super simple and easy to follow making my first batch tonight
@VeryGoodDrinks2 жыл бұрын
Thank you! Good luck! Let us know how it goes!
@estherstone4860 Жыл бұрын
I’m making this today!
@pooppy87 Жыл бұрын
Very cool
@chaseomb9733 Жыл бұрын
Nice fizz!
@marlenemartinez6348 Жыл бұрын
So delicious,..I just had a glass over ice my, I was feeling a little uneasy...feeling better now😊
@VeryGoodDrinks Жыл бұрын
Congratulations!
@georgialandau98432 жыл бұрын
I like your idea of making a sugar syrup.
@TheMildlyCoolDad2 жыл бұрын
Got here from tiktok, loving the content so far. Well done
@VeryGoodDrinks2 жыл бұрын
That’s incredible news! Thanks for the support. You’re one rad dad in our book.
@BCC.11 ай бұрын
I JUST MADE THIS WATCHING YOUR🫵 VIDEO.🙌🏾
@VeryGoodDrinks7 ай бұрын
Hell yea!
@kyliefan72 жыл бұрын
I’m gonna start making this every time I cut up fresh pineapple!! I used the recipe in my big book of kombucha and it’s a total disaster! Hope this works for me…started my fermentation today!
@VeryGoodDrinks2 жыл бұрын
Hell yea, report back and let us know how it went!
@kevinpitts22able11 ай бұрын
Getting serious Paula Shore vibes from this guy lol the drink looks good!
@servantofAllah31132 ай бұрын
Pencipta (Fāţir):12 - Dan tiada sama (antara) dua laut; yang ini tawar, segar, sedap diminum dan yang lain asin lagi pahit. Dan dari masing-masing laut itu kamu dapat memakan daging yang segar dan kamu dapat mengeluarkan perhiasan yang dapat kamu memakainya, dan pada masing-masingnya kamu lihat kapal-kapal berlayar membelah laut supaya kamu dapat mencari karunia-Nya dan supaya kamu bersyukur.
@myshinobi1987 Жыл бұрын
Fun fact - Placing the bottles in the fridge towards the end of the secondary fermentation is also know as "cold crashing".
@VeryGoodDrinks Жыл бұрын
Yup yup!
@JuanaGarcia-ls7 Жыл бұрын
What does that mean cold crashing
@user-rl4od9et7s Жыл бұрын
I tried this and.....it's alive!!! Just great! Thank you. Is it possible to freeze fresh pile and use them later?
@VeryGoodDrinks Жыл бұрын
You know what, I have some frozen for just this occasion! In theory it should work perfectly but I’ll let you know once I try it myself! Thanks for the comment 👍
@Swishasweet2811 Жыл бұрын
How do you get rid of the sedimate at t he bottom? Is it okay if you drink it to?
@VeryGoodDrinks Жыл бұрын
You can try and strain out as much as possible before bottling but it is perfectly safe to drink. Adds some funky flavor as well!
@maryloudelossantos16242 ай бұрын
Is Tepache offered in Mexican restaurants? Watching the process seems to take so long. The waiting time!
@VeryGoodDrinks2 ай бұрын
You may find it at some restaurants and bars if you’re lucky! You could also check out canned/bottled tepache brands such as De La Calle. 👍
@michelledickson557 Жыл бұрын
The hair!!!!! 😂😂😂most people probs, they just never mention it! Thanks for the transparency 😂
@VeryGoodDrinks Жыл бұрын
Of course!! lol
@EchoFox77 Жыл бұрын
The amount or C02 in your second ferment scared me lol but it looked so good once you poured it into the glass
@mathewidicula2399 Жыл бұрын
It is great to cook/roast chicken with pineapple skin cut as you did it. Add salt to taste, red fresh chilies, garlick, ginger, anis, black pepper few tomato etc once cooked can add any herbs too( optional). Try it and enjoy. ** Remove the cooked pineapple skin before serving to eat - it is to avoid choking the small pieces while eating.
@VeryGoodDrinks11 ай бұрын
Sounds delicious!!
@AndreRawrr4 ай бұрын
The pineapple my god it looks so damn ripe and good, deffo can't get them like that from where I am
@VeryGoodDrinks3 ай бұрын
I miss those Thai pineapples, and the dragonfruit… and the mangos… i miss Thailand
@AndreRawrr3 ай бұрын
@@VeryGoodDrinks Getting good fruit is definitely a luxury these days! Especially with brewing
@forgotten_hero_3602 жыл бұрын
I use cola instead of tea I also use dried brewing yeast mine is bout' 8.19% ABV
@VeryGoodDrinks2 жыл бұрын
sounds awesome
@susanorourke6255 Жыл бұрын
hola, me encanto.. que musica termina el video? Gracias
@Domoperson12 жыл бұрын
I’m making it right now just waiting for the water to cool down
@VeryGoodDrinks2 жыл бұрын
That's so awesome! Let us know how it goes
@GOAHEAD99910 ай бұрын
wOWW Sangat sempurna mantap
@1000ferns7 ай бұрын
How much sugar would you suggest I start with to get a semisweetish end result? Thank you for this video! Looks really good.
@VeryGoodDrinks7 ай бұрын
Maybe 2/3 the amount of fruit? I think there are some amounts written in the description for you to get a starting point 👍
@katielewis98448 ай бұрын
VeryGoodDrinks can I ask u what song is playing in the beginning??0.07 seconds
@LoveLupe3002 жыл бұрын
Omg..love the plastic bottle thing...so much safer! Love from Chicago!
@VeryGoodDrinks2 жыл бұрын
Necessity is the mother of invention as they say. 💕
@LoveLupe3002 жыл бұрын
@@VeryGoodDrinks i did the bottle for my second fermentation but it tasted like old pineapple. I think im going to just do the first fermentation in glass which had that good taste a bit of carbonation.
@JuanaGarcia-ls7 Жыл бұрын
That was my question plastic or glass ? ???
@LoveLupe300 Жыл бұрын
@@JuanaGarcia-ls7 Glass is always the best choice fyi
@JuanaGarcia-ls7 Жыл бұрын
@@LoveLupe300 wait but you said was safer ?
@ryanhorn22392 жыл бұрын
Would this be good Or even possible to make with a different fruit?
@VeryGoodDrinks2 жыл бұрын
Oh absolutely. You can apply this to almost anything. This is essentially how all wine and beer is made. As long as there is sugar and yeast present, fermentation will occur. The rest is totally up to you to experiment with! Go forth and ferment! Let us know how it goes!
@MrCaseymetallic Жыл бұрын
awesome video! another video suggested the secondary fermentation to be a week or two. Mine is at day 5 and kinda looks ready. What would leaving it alone for 2 weeks do?
@VeryGoodDrinks Жыл бұрын
Thanks! You can leave it in secondary for quite awhile although the longer it sits the more of a bomb it’ll become. Sometimes letting it sit can allow the flavors to meld a bit more. I’d suggest cold crashing in the fridge to allow all the gas to dissolve into the liquid. You can keep it there u til your ready to drink it 🫡
@MrCaseymetallic Жыл бұрын
@@VeryGoodDrinks thanks! i did put just 2 of the bottles on the fridge at noon, would it be ready by tonight? or should i leave it in there longer?
@VeryGoodDrinks Жыл бұрын
@@MrCaseymetallic hard to say for sure without seeing it. I think overnight is best practice but every ferment is different
@glitterrgirrl2 жыл бұрын
Thanks for such great instructions 🌟 Is the granulated sugar necessary to add? Just want to keep the sugar levels lower… fruit naturally has sugar so I’m wondering if the ferment could still work with the natural sugars of the pineapple. Or maybe can add coconut-water or like kiwi juice instead of granulated sugar? Or worst case honey. I’d rather just keep it 100% fruit. What are your suggestions?
@onequeen4112 жыл бұрын
Yes the sugar Will be used to feed the yeast so it will have less sugar in it by the time you drink it
@jeejbeej2 жыл бұрын
Honey is also mostly sugar so that wouldn't make a difference. But like the other commenter said, the sugar is consumed by the yeast and converted to alcohol. If you wouldn't add any, all the sugar from the pineapple would be consumed and you'd probably get a very sour drink!
@VeryGoodDrinks2 жыл бұрын
As others have correctly stated, the sugar is converted to alcohol and CO2 so once the fermentation has gone on for some time, the sweetness we lessen. You can totally do these fermentations with the natural sugars present in the fruit! All natural! However, the added sugar in this recipe help get a more active ferment and a higher alcohol level. Hope this helps, thanks for the comment. Happy fermenting! 👍
@jaapkrijger8558 Жыл бұрын
Am making a 3 liter batch here in Kenya, it appears as if the yeast is a morning person... It's not bubbling in the afternoon but very much so in the mornings. Could the ambient temperature of 28+ C be too high?
@jaapkrijger8558 Жыл бұрын
Update on this yeast, I need to rock the container every 3 to 4 hours to keep the fermentation going...
@VeryGoodDrinks Жыл бұрын
28 C is pretty ideal for yeast! Stirring daily in the first 3 or so days is a very good way to make sure you keep a healthy ferment!
@Hingeexplained Жыл бұрын
In the fermentation white layer made up on my tepache😮 is it safe ?
@jennaplace20037 ай бұрын
How long would this keep in the fridge? I would love to keep this on hand regularly.
@VeryGoodDrinks7 ай бұрын
It continues fermenting very slowly in the fridge so depending on your yeast it could sit for anywhere from a week to a month without going too dry / sour to be tasty
@jennaplace20037 ай бұрын
Thank you so much for the clarification. I just finished 24 hours of the second fermentation phase and my bottle was under so much pressure. I was afraid it was going to explode. I let a little bit out… Did I ruin it?
@VeryGoodDrinks2 ай бұрын
@@jennaplace2003 so sorry i never saw this but no it’s not ruined! Just bleed a little pressure if you can and keep on truckin!
@hemang753 Жыл бұрын
I have a few questions hopefully someone can answer. What is the percentage of sugar to fruits in weight (not cups)? Also whats the percentage of water to fruit/sugar? What exactly is the 'fermentaion station'?
@dorianblue4229 Жыл бұрын
Hey man in Italy i can find only pineapples teated with pesticides on the surface so i used the pulp NOT the skins, but it has more sugars and water already. The fruit should have about 10% natural sugars (google...), so as i already have some 100 g sugars i added only some 25 grams of my sugar by any kilo of fruit pulp. And 1 litre water each. So i've done: 1.5 pineapple fruit (pulp not skins) + 1.5 water + 25 g sugar (= one full tablespoon) It's working well to me, it's all i can say, hope it helps :)
@chicco29352 жыл бұрын
Hey guys i tried this recipe at home and i think Is kinda working... But i have 2 questions! 1) for how long can i keep this drink in the fridge? 2) how can i know if my Tepache worked? Thank you anyway, love your Channel!✌🏼
@VeryGoodDrinks2 жыл бұрын
So excited to hear you tried this! For question 1, if you decide to do the second bottled fermentation you can leave that in the fridge unopened for a few weeks (maybe longer but we haven't tried). Once you open it you will want to drink it within a few days, just like you would fresh juice or wine. 2. You will know the tepache is working in the the first fermentation when you see bubbles (usually within the first few days). This means the yeast is alive and eating the sugar. When you burp the container you should hear a hiss or pressure releasing. In the second fermentation you want to look for signs that the pressure is building. This is why we like to use the plastic bottles so we can see/feel the pressure building in the bottle. You can also usually see very small bubbles as well. It definitely takes a bit of practice so if this batch didn't turn out great, don't be afraid to try again! I hope this helped! Feel free to hit us with more questions.
@stephenlangmuir35532 жыл бұрын
A neat add on for 1 is that its unlikely to ever make you sick, if you keep it in the fridge it slows the fermentation down to nearly zero and the acidity and alcohol combination make for a drink that never goes bad in the true sense of the word. So give it a taste, if you still like it then drink it.
@JuanaGarcia-ls7 Жыл бұрын
Is it good leave it outside or inside fridge ?
@elizabethhenderson97294 ай бұрын
Should you drink Tepache before, during, or after a meal?
@VeryGoodDrinks3 ай бұрын
tepache is good anytime, especially when it’s nice and toasty out
@paulhayes80872 жыл бұрын
Heya! Just wondering, why do you add the tea and also, how long before it turns from Tepache into Tepache beer as I have made this before and did not realize I may have had brewed beer!! Tyfs! :)
@VeryGoodDrinks2 жыл бұрын
The tea is just there to add a bit of tannin and complexity to the flavor but isn’t necessary at all. It was an artistic choice haha. The second fermentation in the bottle is what makes the Tepache into more of a beer! Cheers!
@phillipgraves472111 ай бұрын
I've been told that it only lasts a week in the fridge, is this true?
@TheWhiskeyNerd2 жыл бұрын
That sounds good, what kind of drinks could you make with it, or just have it by itself?
@VeryGoodDrinks2 жыл бұрын
We love it over ice but it’s really great in a shandy type drink or with some tequila / mezcal and lime! Let us know if you make some!
@Masterchief922 жыл бұрын
I always use glass to ferment things in. I wonder if it tastes any different fermented in the plastic
@VeryGoodDrinks2 жыл бұрын
i definitely recommend glass if you have it! We just travel a lot and don’t have a lot of equipment so we use what we’ve got! Cheers!
@sandejzack4 ай бұрын
what do you think? can Tepache marinate meat?
@VeryGoodDrinks4 ай бұрын
Sounds cool to me 😎 I’ve done tepache battered fish and it was great
@Swishasweet2811 Жыл бұрын
How big of a container can we use?
@braydonwashington47482 жыл бұрын
Would the dead yeast sediment add a bad flavor to the Tepache if it sits at the bottom of the bottle too long after second fermentation?
@VeryGoodDrinks2 жыл бұрын
I don’t think so but I will maybe test this theory! Working out a method for “disgorging” the yeast plug but haven’t gotten it figured out just yet. Stay tuned I guess (:
@estherstone4860 Жыл бұрын
Add coconut cream for pina colada!
@VeryGoodDrinks Жыл бұрын
Nice!!
@tylermoreno5642 жыл бұрын
Can you use blueberries, or raspberries to brew with no added yeast or would you have to give it some help?
@VeryGoodDrinks2 жыл бұрын
You can totally use berries! They should have their own natural yeast as long as they were exposed to pesticides. If you’re having trouble getting them going, you can also help your ferments along with commercial yeasts from your local brew shop or keep the left over lees (yeast) from successful past ferments and inoculate with those. Hope this helps. Happy fermenting!
@LevmurQ_Q4 ай бұрын
Your vids and channel pretty cool but all your recipies made from tropical things while i live on the north xd Like pineapple costs here ~15 dollars Well that aint stopped me from buying it though, there is Tepache fermenting near me
@VeryGoodDrinks4 ай бұрын
More reason to use all the pineapple and waste nothing 👍
@SN4KE3Y3S Жыл бұрын
Bro mine is only 2 days atm 1st fermentation and its making way too much bubble is it good?
@VeryGoodDrinks Жыл бұрын
It's good!
@BallsMcgrubber Жыл бұрын
How ripe should the pineapple be? My batch smells like older "black" skin. Is that normal?
@VeryGoodDrinks Жыл бұрын
I prefer ripe!
@mishkaplayspc78502 жыл бұрын
Can you use a balloon on top of the bottle for fermentation 2?
@VeryGoodDrinks2 жыл бұрын
I don’t think this will work, you need a tight seal that can handle lots of pressure build up. Hope this helps!
@ShukriMY5 ай бұрын
After the second fermentation, can you get drunk?
@VeryGoodDrinks4 ай бұрын
lol yea man
@ryanhorn22392 жыл бұрын
Should you strain out the yeast from the drink before serving?
@VeryGoodDrinks2 жыл бұрын
I sometimes will run in through a tea strainer if there’s a ton of sediment yea
@naturallydope2475 ай бұрын
I didn’t realize you could do this with plastic bottles
@VeryGoodDrinks5 ай бұрын
You wanna use soda bottles not water bottles
@tonymultani2 жыл бұрын
Can I make it in a jar with airlock on top ?
@VeryGoodDrinks2 жыл бұрын
sure!
@nichr165 Жыл бұрын
Do you (or anyone else) know what the alcohol level would more or less be, in a brew like this?
@VeryGoodDrinks Жыл бұрын
Most likely in the range of 4-7% abv!
@nichr165 Жыл бұрын
@@VeryGoodDrinks thanks, I started a batch yesterday, I see a little foam on top from fermentation, so I hope there is enough natural yeast on the pineapple skin. I live in Denmark, so they have travlt far 😅
@VeryGoodDrinks Жыл бұрын
@@nichr165 you should be all good! Best of luck! 🤞🏽
@eddieelric33392 жыл бұрын
How should it tastes after four days ?
@VeryGoodDrinks2 жыл бұрын
It should definitely have a yeasty “beer” smell to it with nice pineapple and some sweet\tart qualities
@broccolihart12 жыл бұрын
What song was used at the end of the vid?
@VeryGoodDrinks2 жыл бұрын
El Rio Fluye by Reuven Bransburg
@broccolihart12 жыл бұрын
@@VeryGoodDrinks Thank you. I love it ! You have great taste in music.
@naturallydope2475 ай бұрын
I didn’t realize this first fermentation could be done in a plastic jar.
@VeryGoodDrinks4 ай бұрын
I would stick to BPA free plastics but yea. Glass is probably preferred but not everyone has that.
@naturallydope2474 ай бұрын
@@VeryGoodDrinks Thanks. Yeah I’m only using bpa free food grade plastic and it’s only for a few days for second fermentation.
@chriskaras51932 жыл бұрын
Something but add 1 habenero to it. The sweet and spicy is amazing and add a shot of tequila...mmmmm
@rookiepro90492 жыл бұрын
Is it produce alcohol?
@VeryGoodDrinks2 жыл бұрын
yup!
@mariaboonen2498 Жыл бұрын
#423Thank You 👌
@williamf.96158 ай бұрын
Spot of Tequila in there and you're good to go.
@katielewis98448 ай бұрын
Sorry first 7 seconds
@asso18442 жыл бұрын
สวัสดี
@georgialandau98432 жыл бұрын
Going to try plastic bottles next time.
@VeryGoodDrinks2 жыл бұрын
We find using old soda bottles are best as they are designed to withstand higher pressures and won’t leech any micro-plastics into your ferment!
@katejudson89074 ай бұрын
Nice video. However, Americans in Thailand saying ' We'll get somone to clean this up ' after a minor bench spillage in a kitchen turns me right off. Are your hands too special to wipe up a spill, you need to call in a maid????
@VeryGoodDrinks4 ай бұрын
I’ve never had a “maid” in my life. It was just a joke. I clean up after myself.
@nottubular2 жыл бұрын
wear a hairnet. :)
@nabilmostofa38739 ай бұрын
Too much drama
@Tofu_Pilot Жыл бұрын
Using anise is criminal. Clove would be acceptable.