The Perfect Tepache Recipe: (Sweet & Fizzy Pineapple Beer!) (2024)

FAQs

How do you make tepache more carbonated? ›

Second fermentation: If you like your tepache carbonated then I like to strain and put them in air tight bottles and leave out for another 24-48 hours so it can build up some carbonation and ferment longer (be sure to burp bottles after 24 hours so they don't explode and leave at least 1-2” of headspace in the bottles) ...

Why Does My Tepache Taste Like Vinegar? It has fermented too long. At room temperature, tepache develops quickly and can turn to vinegar.

Fermentation should activate into two to three days, and the tepache is usually optimal by day five. By then, small bubbles should cover the surface of the ferment. Store tepache in the refrigerator in a covered glass jar for up to a week. You may need to burp the jar, occasionally, to release gas.

As with most fermentations, tepache does contain a very small amount of alcohol (similar to kombucha). If you want more alcohol (of course you do), add in yeast (baker's yeast will do in a pinch but preferably brewer's or champagne yeast).

Allow the jar to sit for 2 to 3 days and ferment. In that time, wild yeast and bacteria will be naturally attracted to the sugar in the water and begin to ferment for you. Check the drink for taste after the second day. The longer you ferment, the less sweet the beverage will be and the more alcohol you will have.

Why isn't my tepache bubbling? If your tepache isn't bubbly, it is likely because the yeast aren't working well. This could be because you washed or submerged the pineapple in hot water (which would kill the yeast), or because your pineapple wasn't ripe enough (meaning there wasn't much yeast on it to begin with).

There are a couple of things to keep in mind when making tepache. The first is to make sure the work surface is thoroughly cleaned and sanitized. This step is crucial to prevent unwanted microbes from going into the fermentation jar, which could result in unwanted mould growth and the risk of contracting botulism.

Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.

If you see mold growing, discard the tepache and start again. Make sure it is mold though. Mold is dry, fuzzy, and always sits on the surface. It is normal for a layer of white film or bubbles to appear.

If the ambient temperature in your kitchen is warmer, the tepache will ferment faster than it will at a cooler room temperature. To determine when the tepache is ready, just taste it! It should have a pleasant, sweet, lightly fermented flavor but you can ferment it longer if you like a more pronounced, boozy flavor.

Is tepache good for your gut? ›

Given that there's a strong relationship between digestive health and immune response, the probiotic bacteria in tepache that helps keep your gut healthy also helps you fight off illness and strengthen your immune system. Tepache is also full of vitamins and nutrients that help boost your immune system.

Ensure it's really clean before you make the tepache to prevent mold from growing in the jar. I always wash it twice and it air dry in a clean spot on the counter. First, make sure the pineapple you are using is ripe.

Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch. Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator.

Tepache, tejuino and pulque are rustic beverages with Indigenous roots, yet they're still barely known north of the border.

Still not fermenting after 48 hours? Help your batch along by adding 1/4 teaspoon of baker's yeast. Sprinkle it in and stir well. Add beer as another option to speed up fermentation.

1/2 teaspoon of straight sugar per 16oz bottle should crank up the Kombucha carbonation. Ginger can have a strong effect. Even flowers such as chamomile have natural yeast that may boost the bubbles. Fruit or juice can do the same, especially pureed fruit which really fires up the fizz.

Carbonation usually only happens in a closed container. vessel (a bottle) in order to build carbonation. Think of it like bottle conditioning a bottle of champagne. A bit of priming sugar is added to a bottle, where the yeasts in the liquid will eat the sugar to convert it into carbon dioxide.

In order to produce this gas, the beverage needs enough sugar – either left over after the first fermentation or added – to produce the bubbly fizz we love. Adding a teaspoon of sugar, fruit juice, or slices of fruit can aid in the carbonation process.