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ITOk i made a batch of tepache 2 weeks ago, over 2 million people loved it, and I have not stopped making it since (4th batch). It's like it gets better each time! I much prefer it with brown sugar vs white, and making sure to drink it while its at peak fermentation really makes for great flavor and fizz. I also prefer to use the skins, core, and some of the actual pineapple as well. its sweet and tangy!
Tepache
This time I did a half gallon mason jar. Filled with the skins and core of one pineapple. I also included a few chunks of pineapple.
For fermentation we rely on the microbes on the skins so do not soak them with anything super acidic or alkaline, if anything, scrub with a brush and water. Not much you can do about pesticide exposure here except dont use the skins or dont let Monsanto ruin your pineapple soda.
For this increment of fermented soda I always do between 1/4- 1/2 cup sugar, today I went with 1/2 cup brown sugar, 1 cinnamon stick, a few cloves, and no regrets. Filled with filtered water, and sat on the counter to ferment.
There are 2 ways you can go from here... I do 2 stages of fermentation. 1st stage I have a cloth or loose lid on top, I wait for lots of bubbles to form on top, I decide when I think ive reached peak fermentation and then I transfer to swing top bottles to trap carbonation. The other route is going right to your fermenting bottles, someone recently told me 2 liters are great for bubbly sodas because it doesnt have the same fermenting risks associated with glass.
1st stage of fermentation (until peak fermentation, very active) took around 48 hours, 2nd stage (just trapping carbonation) i did 6 hours. Remember fermentation times vary greatly.
Are you going to try making a pineapple soda? You can eat the whole pineapple and save the skins and cores for soda! #tepache #fermentedsoda #fermentation #pineapple #probiotics
@itsalisonjo
