Brad Makes a Fermented Mexican Pineapple Drink

Today We’re Going To Make A Little Fermented Beverage Called Tepache And It’s Just A Fermented Pineapple Drink With Some Spices Very Nice Very Refreshing Departure Tupac J Tepache VIN.


    • Ginger Bug
    • Some Pineapple
    • Ginger
    • Cinnamon
    • ¬†Brown Sugar



You want to get yourself a good jar a jar that can close you want something that can get a good seal on it what I’ve done. I rigged it up a little bit is where I put a little rubber band on here and I put that over there so it keeps it closed Vinnie are you recording but what double rubber band does patent-pending is itself purposes so if it were going to explode it would just go back, and it would just let the pressure out ginger is very active when it comes to fermentation by its own. I mean there’s a thing called I think they call it ginger bug where it’s like a fermented ginger product and I wash this really well. I just nip some of the tips off ah you don’t need to peel it but what I do is I will crush it open it up you know get the juices going then we’ll use these peppers. I don’t go cutting them up otherwise I’d be wearing gloves but I just have them to open them. So I’ll cut the top off you don’t need that and I’ll cut the bottom off. I don’t wash it because it tends to wash off the outside skin tends to have a lot of its own yeast on it and that’s that’s very good for fermentation as well and then I like to cut it into a big quarter. I cut a little bit of that off of the the inner core.


I think it can make it a little bitter sometimes the rhein. It’s a little woody but if it’s real right it’s kind of good I don’t go crazy I just cut like a half inch of that little corner off you see alright. Then I just cut it up into pieces all right nice chunks. We’ll do that with all of them pop the old brown sugar in here. I’m going to add a little bit of water now so I’m just going to get a little bit of water in here not much because as we put the more pineapple in we won’t know how much so they could. You know we don’t want it to be too full, and I’ll just give it a little shake. I just want to dissolve the sugar, and the brown sugar it will sweeten it not that you know pineapples plenty sweet but it it’ll sweeten it and will give it a nice dark color they use another ingredient in Mexico I believe brown sugar is an alternative. Now we got that all mixed up we’ll add some more pineapple in okay up-up-up I got this cool little tool that this company called crowdsource sent me it looks like a giant Bible go get it go and it’s for a fermentation say you’re making sauerkraut or I want to use it I just want to break muddle up that pineapple little pop up up up keep things down. That can’t hurt you know all right ginger. I’m in a cinnamon right in there go give it a nice little shape over the segment.


We’ll muddle it back down crowd source if you were to taste that now it’d be very very sweet but when it ferments the bacteria and yeast eats a lot of the sugar so that’s it just a splash more water there. We go fermentation a lot of jars aren’t made for fermentation and so you kind of get what you pay for it’s worth doing a little research. There’s a lot of glass bottles or just decorative if you prefer a man on those things will blow up on. You get very dangerous yeah if any things have blown up on me. All right I don’t want to talk about it oh no that was the basement Brusco that was a failed attempt at making a homemade hooch I took the bottle I went to open it thing turn the stand so be careful back then that wasn’t in a fermentation grade bottle you live and you learn all right. So we’re set here you’re going to let this sit room temp. It’ll start to bubble. All right not as much bubbles as I thought let’s give it a little stir they feel those bubbles coming up that’s all the fermentation happening so now what we’re going to do. We’re going to strain this and then you could drink it straight from there what I like to do is I’ll put it into these fermentation bottles. Now we’re just going to pipe this stuff into the bottles make that nice no spills no spills all thrills oh now cut then whenever you’re doing a fermented beverage in glass bottles you want to leave a solid inch of head space on the top of life what that does is give room for the the pressure to build back up and reconstitute itself into the liquid.


I believe but it also prevents it from exploding and then that you just want to cap and you want we’re going to let that hang out back in the fermentation station over there for about three or four day. Three days let’s do two just a two and a half three days see now I was even thinking you might be able to add water to this and and do it again you know this is a Test Kitchen so maybe we’ll do that little spicy that’s that the ginger and the habanero that we put in there but that’s nice I like that and it’s got a little bit of sweetness but not as sweet as you would think given that we put a cup of brown sugar and pineapple which is super sweet to begin with but there’s enough sugar in there for the second fermentation to create the carbonation. So we’ll come back and we’ll uh we’ll pop some bottles and we’ll taste it there’s the finished product come back in two days like yourselves up wait at mic job should have been a spy for me how do I do it last time oh that’s it oh no that’s not to where we leave off I added a little bit of brown sugar like two tablespoons just to give it a little food it’s very active as you can see lots of bubbles going on in there. So I’m going to pop the top and it should be pretty active oh yeah boo-boo so it works.