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Started By
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Tepache, does anyone make it?
Posted on 4/7/20 at 8:41 pm
Posted on 4/7/20 at 8:41 pm
Mexican fermented drink with pineapple rind and core, cinnamon, and piloncillo. I've made it once before and it tasted like apple pie. I'm hoping this time it is more tangy and sour.
5
Posted on 4/7/20 at 9:01 pm to thedrumdoctor
No, but it sounds delicious. Going to google it now.
Posted on 4/7/20 at 9:46 pm to thedrumdoctor
'piloncillo'. I'm not googling, as your post makes it sound normal.
What is it?
What is it?
Posted on 4/7/20 at 10:07 pm to Dandy Lion
quote:I had to google, when I saw it I knew it.
'piloncillo'. I'm not googling, as your post makes it sound normal.
What is it?
Posted on 4/7/20 at 10:09 pm to Dandy Lion
Yep, raw unrefined brown sugar.
Posted on 4/7/20 at 11:02 pm to thedrumdoctor
Sounds like it would mix well with vodka
Posted on 4/8/20 at 7:37 am to thedrumdoctor
Yep. I love making tepache. I make a few batches every summer.
I'll add a few tips.
- cut the pineapple off the rind and mash the pineapple for more pineapple flavor.
- add ginger
- add cloves
- add a pepper (I like serrano)
Also know that you can make a second batch from the fruit as well after first ferment.
I'll add a few tips.
- cut the pineapple off the rind and mash the pineapple for more pineapple flavor.
- add ginger
- add cloves
- add a pepper (I like serrano)
Also know that you can make a second batch from the fruit as well after first ferment.
This post was edited on 4/8/20 at 7:38 am
Posted on 4/8/20 at 7:55 am to Salmon
What temp is your house normally?
I'm afraid that we keep our house too cold at 68deg for a good ferment.
I'm afraid that we keep our house too cold at 68deg for a good ferment.
Posted on 4/8/20 at 7:57 am to thedrumdoctor
in the summer? hot
its a 100 year old house with minimal insulation
probably
find a sunny window and place it there
its a 100 year old house with minimal insulation
quote:
I'm afraid that we keep our house too cold at 68deg for a good ferment.
probably
find a sunny window and place it there
Posted on 4/8/20 at 8:02 am to Salmon
I thought about putting it in my garage for a few days, but thought that would be TOO hot.
Posted on 4/8/20 at 8:02 am to thedrumdoctor
This older Ecuadorian who worked as a dish washer would make it occasionally. He called it Chicha though. He always did two fermentations then mixed it together. It was great for digestion.
Posted on 4/8/20 at 8:06 am to thedrumdoctor
quote:
I thought about putting it in my garage for a few days, but thought that would be TOO hot.
just don't use a glass container
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