Very Good Tepache

Name: Very Good Tepache
Cuisine: Mexican
Ingredients: 1 Organic Pineapple (Skins and all); 2 Cups Sugar; 4 Cups Water; 1 Cup Black Tea (Earl Grey); 2 Cinnamon Sticks; 1 Star Anise

Serves 1

verygooddrinks.co

Very Good Tepache

verygooddrinks.co

Serves 1

Directions

1Brew about 1 cup of strong black tea and set it aside to cool.
2Turn the sugar into syrup by heating a small portion of your water with the sugar over medium heat in a saucepan until dissolved, then add it back into the rest of the water to cool it quickly.
3Remove the fronds and cut off the top and bottom of your pineapple with a sharp knife.
4Go around the pineapple slicing off the skin until it’s all removed.
5Cut the pineapple into quarters lengthwise, then remove the core of each piece and set aside.
6Add the skins and core of the pineapple to your vessel along with your water/sugar mixture.
7Add in any aromatics such as cinnamon or star anise, as well as the cooled black tea, and give everything a good stir!
8Allow primary fermentation to go on for 3-5 days.
9Once primary fermentation is complete and your tepache is fermented to your preferred sweetness/alcohol level, it’s time to bottle for secondary fermentation and carbonation.
10If there is significant sweetness left in your tepache and fermentation is still vigorous, you should be able to bottle your tepache and achieve good levels of carbonation.
11If you’ve opted for a drier and higher (ABV) tepache, you may need to “bottle condition” your tepache with additional fermentable sugar.
12Add around 4.5 grams of sugar (about a sugar cube’s worth) per liter to achieve a pleasant level of carbonation.
13This carbonation phase should take around 3-5 days more, depending on the ambient temperature.
14Once your tepache is bottle conditioned, it’s time to refrigerate or “cold crash” the tepache to slow the fermentation to a halt for 24 hours.
15Store your unopened tepache in the refrigerator for up to 6 months.

Ingredients

1 Organic Pineapple (Skins and all)
2 Cups Sugar
4 Cups Water
1 Cup Black Tea (Earl Grey)
2 Cinnamon Sticks
1 Star Anise

Equipment

1 gallon glass jars with an airlock or PET/BPA-free plastic containersSaucepanSharp knifeFermentation-grade bottles

Tips

Experiment with different sugars like coconut sugar, palm sugar, or muscavado to create different flavors.
Use organically grown pineapples.
Save the leafy top of the pineapple and set the exposed side in water until it grows roots to grow a pineapple plant.
Include the sliced-up flesh of the pineapple for a punchier and fruitier tepache!
Using flavored simple syrups in second fermentation is a fun way of jazzing up your tepache with different flavors.
Try wrapping your fermentation vessel in an old sweater to keep it warm and bubbling if you live in a particularly cold climate.
Store your unopened tepache in the refrigerator for up to 6 months.

Very Good Tepache

Serves 1

verygooddrinks.co

Very Good Tepache

verygooddrinks.co

Serves 1

Directions

1Brew about 1 cup of strong black tea and set it aside to cool.
2Turn the sugar into syrup by heating a small portion of your water with the sugar over medium heat in a saucepan until dissolved, then add it back into the rest of the water to cool it quickly.
3Remove the fronds and cut off the top and bottom of your pineapple with a sharp knife.
4Go around the pineapple slicing off the skin until it’s all removed.
5Cut the pineapple into quarters lengthwise, then remove the core of each piece and set aside.
6Add the skins and core of the pineapple to your vessel along with your water/sugar mixture.
7Add in any aromatics such as cinnamon or star anise, as well as the cooled black tea, and give everything a good stir!
8Allow primary fermentation to go on for 3-5 days.
9Once primary fermentation is complete and your tepache is fermented to your preferred sweetness/alcohol level, it’s time to bottle for secondary fermentation and carbonation.
10If there is significant sweetness left in your tepache and fermentation is still vigorous, you should be able to bottle your tepache and achieve good levels of carbonation.
11If you’ve opted for a drier and higher (ABV) tepache, you may need to “bottle condition” your tepache with additional fermentable sugar.
12Add around 4.5 grams of sugar (about a sugar cube’s worth) per liter to achieve a pleasant level of carbonation.
13This carbonation phase should take around 3-5 days more, depending on the ambient temperature.
14Once your tepache is bottle conditioned, it’s time to refrigerate or “cold crash” the tepache to slow the fermentation to a halt for 24 hours.
15Store your unopened tepache in the refrigerator for up to 6 months.

Ingredients

1 Organic Pineapple (Skins and all)
2 Cups Sugar
4 Cups Water
1 Cup Black Tea (Earl Grey)
2 Cinnamon Sticks
1 Star Anise

Equipment

1 gallon glass jars with an airlock or PET/BPA-free plastic containersSaucepanSharp knifeFermentation-grade bottles

Tips

Experiment with different sugars like coconut sugar, palm sugar, or muscavado to create different flavors.
Use organically grown pineapples.
Save the leafy top of the pineapple and set the exposed side in water until it grows roots to grow a pineapple plant.
Include the sliced-up flesh of the pineapple for a punchier and fruitier tepache!
Using flavored simple syrups in second fermentation is a fun way of jazzing up your tepache with different flavors.
Try wrapping your fermentation vessel in an old sweater to keep it warm and bubbling if you live in a particularly cold climate.
Store your unopened tepache in the refrigerator for up to 6 months.