This was delicious when it finished. Just pineapple rinds, sugar and wild yeast, mostly. Sorry there’s not really much to see here, I just enjoy watching the bubbles go by, and figured others might too.

Also, fingers crossed this video works right! File hosted on a Pixelfed instance, direct-linked to from a PieFed instance, and posted to a Lemmy instance… That’s pretty convoluted lol.

  • Salamander@mander.xyzM
    4·
    3 months ago

    Fermentation bubbles are hypnotic.

    I have never made tepache before and I have been taking advantage of the warm temperatures this summer to run multiple new fermentation projects. So I will give tepache a try! Any tips?

    • svamp@lemmy.ml
      4·
      3 months ago

      Add spices that go well with the pineapple flavor. I like to add cinnamon, cloves, ginger and habanero.

      Let it go for 2-3 days, if you like it fizzy let it sit in a pressure safe bottle another day before storing in the refrigerator.

      I like to serve mine over ice with some tequila.

      • RBWells@lemmy.world
        2·
        2 months ago

        Bourbon is so good in tepache too. Any whiskey has such an affinity for pineapple.

        I do mine in a weak, sweet cinnamon/black pepper lemonade basically, my recipe is in the non-alcoholic thread on lemmy-world c/cocktails and has been foolproof so far, years and years.

  • svamp@lemmy.ml
    4·
    3 months ago

    Mmmm, love me some tepache. I usually add a cinnamon stick, a few cloves and a habanero when I make mine at home.

    • Remy Rose@piefed.socialOPEnglish
      4·
      3 months ago

      Those sound like a great addition! I think I might like to throw in a bunch of dried spicebush berries next time, seems like a similar complement to cinnamon and clove.