Cómo hacer tepache de piña (y otros vinos caseros)

Hello Pazzanese, you are here, I am Katy from the blog, I am Patch Amistad and from the course in probiotic power and today we are going to ferment the pph. The

tepache

is homemade pineapple wine. It is a very delicious Mexican recipe. There are many very delicious Mexican recipes. Thank you very much, Mexico and well, today Today I will show you how I prepare it, however before launching into the preparation of

tepache

I want to talk to you first about the general topic of homemade wine because the truth is that what we do today with pineapple and patxi you can do in their own homes not only with pineapple but with any mixture of fruit and sugar and herbs that they wanted homemade fruit-based fermented wine exists on a continuum between fruit and vinegar fruit wine vinegar is that simple basically there is no more little things that you have to learn at each stage but more or less that is the idea and why it is so good we start with the fruit the fruit itself ferments it is a natural process the production of alcohol happens because the yeast that is present throughout the environment on all surfaces in the world including the skin of the fruit that we are promoting and this yeast is what eats the sugar to produce alcohol, that is, the production of alcohol is something that happens every day all the time in nature without We frentistas can also happen to us with orientistas in our homes but we are not essential but the microbes are essential when we mix sugar with a fruit and with other herbs we are creating the conditions giving the yeast the opportunity so that it can still flourish. more so that they have access to more food that's why we add extra sugar to the fruit mixture to feed the yeast to have a party because their party is our party when they have more food we have more drink very well but how long do we have to Leaving your fruit and sugar mixture fermenting will be good depending on your climate.

It may take just one day if you live in a tropical climate or it may take up to three or four days if you live in a colder climate. You will find yourself stirring your fruit mixture every day. and sugar that little by little the microbial activity in the mixture increases and as you know that it increases, the microbial activity in your mixture increases because you will see that there are many bubbles and a lot of foam and that at the moment it will reach a peak of activity that could be peak of activity is still wine, little by little it is going to turn into vinegar, that is, it is going to take on a flavor that seems more like vinegar, that we can avoid, so we have three options or we can make vinegar, there are some little things that you have to do to create the necessary conditions for the vinegar to ferment well and that is another video, that is, being vinegar, you can take all this young wine around its peak of activity and enjoy it and share it and have your party now and the third The option you have is to age the wine so that you can age the wine so that it becomes drier and less sweet so that the yeast has the opportunity to eat even more sugar and produce even more alcohol so it will be a more alcoholic wine to be able to do this you have to transfer your wine to an anaerobic environment without oxygen that is also another video that I am going to make on how to make alcoholic tepache that is, how to age and tepache and it is the same technique that you can use with other varieties of homemade wines this is a good summary of fruit wine vinegar and the options you have when your homemade wine reaches its peak of activity.

The recipe that I show you today is my recipe. It is my version of Patxi's. I have seen many recipes on the internet and there are many people with many proportions of water pineapple and sugar which is very good that is the beautiful thing the beautiful thing about fermentation both science and art here be creative you can experiment with the sugar the type the amount the pineapple how much to use cinnamon how much to use there is no written rule there are guidelines and from there you are experimenting how fer lied so if you have another recipe if you have other proportions that you like please share them below in the comments and we will all learn and we will all share ideas and recipes with all this in mind let's start now our pacheta ok for mixed here we have the ingredients we need to ferment 4 liters of tepache these proportions are for four liters of tepache first you have to get a container or clay 'sociedad this would be the most traditional way if you don't have clay you can use my glass is made of glass or you can use ceramic, you should always avoid metal such that it does not go well with ferments because ferments can oxidize the metal and then it will consume metal and we do not want to do that so do not use any metal without However, you can use plastic in case you can't find anything else, use what you have.

With a very important tip, it is always good to look for a container larger than the amount of wine tepache you are going to make. I mean, I have an 8-liter container and I am making 4 liter tepache because it makes the process of stirring in tepache easier because every day twice a day we are going to stir the wine the mixture and we do not want water to fall out pineapple to fall out you need two pineapples preferably organic if you have organic canes do not use them You have to wash because there are microbes, there is yeast that lives on the skin in the peel of the pineapple and it is with the peel that we are going to ferment the tepache so we don't want to wash it because we don't want to kill the microbes that live here that they are going to change and help us transform our mixture into tepache into wine, if you can't find organic pineapple, of course you have to wash it and wash it well, the ferment will work for you, so don't worry, as I said before, you have to use what you have, you have to use what you find and Don't stress so much you need two cups of sugar now I'm using brown sugar in Mexico they use piloncillo which is also called panela chancaca maybe use what you have and look for the equivalent of two cups of sugar as natural as possible and of course preferably organic if you find it you need also two cinnamon sticks you need two cloves and you need four liters of water without chlorine chlorine is antibacterial and we are making a probiotic life in a fermented life so we do not want to use water with chlorine there is another variation of this recipe in which you can use only 3 cups of water and instead of using another cup of water you use a cup of pineapple juice, I am going to show you the two variations of the recipes so you can decide which one you want to use and that's all now you have to put 2 liters of water to heat on your stove you do not have to boil it but you do have to heat it enough to be able to dissolve the sugar when the water is hot add to the pot your two cups of sugar the equivalent of two cups also add the two cloves and the two cinnamon sticks take your spoon your stick and mix everything to dissolve the sugar turn off the heat and let it cool to room temperature while our cinnamon and clove sugar mixture is cooling we have other things to do first and most importantly It is to chop the pineapple, as I have already told you, I am not going to wash the pineapple because it is organic, but I am going to clean it a little with a clean cloth to remove any dust from the tepache, we are using the peel and the heart of the pineapple, the chopped fruit. or you can save it or you can use it to make pineapple juice if you are going to take this option of adding a liter of pineapple juice to your tepache or you have to cut the peel so that it still has a little fruit here we have the fruit chopped here we have the peel with some fruit and the hearts that the center of the pineapple now we have to chop the peel a little to ferment it now we are going to put the peel and the heart inside our container how to know if you want to make the tepache with 4 liters of water or with 3 liters of water and a liter of fresh pineapple juice made with your chopped fruit and if you are going to drink the young tepache after three days for example during the peak of its activity it would be good to use the proportion of three sectors of water and a liter of fresh pineapple juice because it is very rich it gives it a little more flavor if you have plans to age all your tepache a portion of your tepache it would be better not to use the pineapple juice and ferment the tepache with 4 liters of water is just water and it didn't play because even when we strain the juice it is a little thick and there are very tiny fibers from the pineapple that remain inside the patxi and to age it it is better that there are no particles or fibers that are pure liquid, don't worry, I'm going to make another video about the most alcoholic tepache, the aged rivet, although for Zionists it has cooled down, our sugar clove cinnamon mixture smells very delicious, of course, because the clove has cinnamon, you have to wait for it to cool down to temperature. environment because we do not want to add hot water or liquid to the pineapple because heat can kill the microbes and the yeast that we need to be able to transform to be able to ferment the mixture into tepache, so it is very important that you wait until it has cooled to room temperature.

Then we add this liquid to the container to the pineapple. It is only two liters of liquid so we need to add two more liters of water or one more liter of water plus the liter of fresh pineapple juice that we made. I have decided to add only water so Here I have two liters of water without chlorine filtered water I added it to my container I mix everything with a wooden stick it would be better than metal why and with a clean cloth I covered it I'm going to secure it with a rubber band so that no one gets in insect, no bugs and very important, I am going to leave it fermenting on the kitchen counter but out of direct sunlight and every 24 hours we are going to see how our tepache is progressing and how long it takes to reach its peak of activity like this See you tomorrow bye ok passionistas here is our tepache it has been fermented for 24 hours and as you can see it is very little active there are almost no bubbles there are no bubbles there is no foam that is normal because it is only the first day that we are going to To do is to mix the tepache a little more, mix the pineapple in the water and let it ferment for another 24 hours.

Tomorrow we will see that there is more activity until tomorrow. Ok for Chavistas, here are our patch ones. After 48 hours, there are some bubbles but very few, so let's more and we will see what happens tomorrow on the 3rd today is Tuesday so our tepache is not super active yet it has not reached its peak of activity but it is much more active than yesterday so I am going to stir it up and we are going to let it rise another day or the mixed pacha is today is day 4 is the afternoon of day 4 let's see how our tepache is or how beautiful as you can see it is very active I would say that it has reached the peak of its activity and now it is time to decide What are you going to do with your pothole?

The first option is to strain it and drink it and share it. It is always good to drink it cold, no. The other option is to strain it, put it in airtight bottles and ferment for about 24 more hours. It is a good option because it allows you to have an even more effervescent tepache than what it is now, a little more intense in flavor, a little less sweet but it's not that much work, don't put it in an airtight bottle, I'm going to show you how I do it, just a little more and tomorrow you can do it share the third option is to age the tepache, a process that is a little more complicated and requires more time, up to months, and more effort.

By aging, as with any wine, you make it less sweet and more alcoholic and there are people who want a less sweet, more alcoholic wine. another video I show you how to make alcoholic tepache how to age it to be able to do it you have to transfer it to an anaerobic environment without oxygen although there are panistas now we are going to try our young tepache the young tepache is the tepache as it is now after three or four days in fermentation or less if you live in a very tropical climate here it is a refreshing recontra life as an intermediate step between taking the young tepache as it is here and now and aging this patch that requires all of an effort and all and all of a time You can do this, you can ferment in an airtight bottle like this for another 24 hours.

The tepache that becomes a little more effervescent is the same type of bottle that I use to make the second fermentation of my hyun's kombucha and my water coffee. Fill it, leaving a little space, cover the lid and let it ferment for another 24 hours to be able to drink it tomorrow. Always be careful with airtight bottles because if you live in a very hot climate, they can explode due to the gas that accumulates inside the bottle. Keep very warm. Pay attention to your environment, the temperature of your kitchen, for example, because it may be that the fermentation takes less than 24 hours.

You can also use, for example, a glass bottle, any glass bottle that is not necessarily airtight like this one but that has a lid and that You can adjust it very well, very tight, in here I have cambuche fermenting, it is undergoing its second fermentation with apple and ginger. I have a free online course on YouTube about convulsa. If you want to do the calculation, it is another fermented drink and of course the easiest thing to do is fill your glasses. Cool the tepache a little and drink it, whether you were having a party or going, the beauty of learning how to make tepache is that you can use the same techniques that we use with tepache to ferment a wide variety of fruits and herbs, the mixture that you like.

If you like it, you can experiment at home with the type of fruit with the type of sugar, also with the type of container you use, if you use clay or glass, for example, all these things, all the ingredients and the tools you use will influence your product. final in your final fermentation so be very creative and enjoy the fermentation process a lot if you haveanother recipe for tepache another recipe for homemade wine please share it below in the comments and don't forget to subscribe to the pacho Amistad channel below you can also do it because I have many very useful videos about fermentation in integration and ecology so thank you for being here and let's be in contact bye