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    Bottle Conditioned Lacto Fermented Tepache

    Uploaded by

    MiguelPulido
    This document provides instructions for making bottle conditioned lacto fermented tepache, a traditional Latin American fermented pineapple drink. The process involves cutting pineapple, adding it to a fermentation jar with brown sugar, cloves, cinnamon and water. This allows lactobacillus bacteria to ferment the sugars into carbon dioxide and lactic acid over 4-5 days, developing flavor. The tepache is then bottled, allowing carbonation to develop over a couple more days as the bacteria remain active, dissolving carbon dioxide into the liquid. The finished tepache is refrigerated before enjoying.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bottle Conditioned Lacto Fermented Tepache

    Uploaded by

    MiguelPulido
    159 views12 pages
    This document provides instructions for making bottle conditioned lacto fermented tepache, a traditional Latin American fermented pineapple drink. The process involves cutting pineapple, adding it to a fermentation jar with brown sugar, cloves, cinnamon and water. This allows lactobacillus bacteria to ferment the sugars into carbon dioxide and lactic acid over 4-5 days, developing flavor. The tepache is then bottled, allowing carbonation to develop over a couple more days as the bacteria remain active, dissolving carbon dioxide into the liquid. The finished tepache is refrigerated before enjoying.

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    Bottle-Conditioned-Lacto-Fermented-Tepache

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    This document provides instructions for making bottle conditioned lacto fermented tepache, a traditional Latin American fermented pineapple drink. The process involves cutting pineapple, adding it to a fermentation jar with brown sugar, cloves, cinnamon and water. This allows lactobacillus bacteria to ferment the sugars into carbon dioxide and lactic acid over 4-5 days, developing flavor. The tepache is then bottled, allowing carbonation to develop over a couple more days as the bacteria remain active, dissolving carbon dioxide into the liquid. The finished tepache is refrigerated before enjoying.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    159 views12 pages

    Bottle Conditioned Lacto Fermented Tepache

    Uploaded by

    MiguelPulido
    This document provides instructions for making bottle conditioned lacto fermented tepache, a traditional Latin American fermented pineapple drink. The process involves cutting pineapple, adding it to a fermentation jar with brown sugar, cloves, cinnamon and water. This allows lactobacillus bacteria to ferment the sugars into carbon dioxide and lactic acid over 4-5 days, developing flavor. The tepache is then bottled, allowing carbonation to develop over a couple more days as the bacteria remain active, dissolving carbon dioxide into the liquid. The finished tepache is refrigerated before enjoying.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 12

    instructables

    Bottle Conditioned Lacto Fermented Tepache

    by sguerra3

    Tepache is a traditional Latin American fermented pineapple drink. This is a very refreshing light tangy drink. This
    Instructable will cover; what occurs during the lacto fermentation process, bottle conditioning, and of course... How
    to make tepache!

    Bottle Conditioned Lacto Fermented Tepache: Page 1


    Step 1: WHAT YOU WILL NEED

    Ingredients List. I do not have exact measurements as this is an exact science...

    2 Pineapples (Organic is better because any pesticide could be harmful to the beneficial bacteria)
    Ginger (Fresh root is better)
    Cloves
    Cinnamon stick
    Piloncillo (I used brown sugar)
    Distilled water (Tap water contains chlorine that inhibits bacteria growth. I used tap and it worked
    find)

    Tools

    Knife
    brewing bottles (make sure they are brewing bottles to ensure they can withstand the pressure)
    cutting board
    fermenting jar (anything with a lid could work)
    bottle capper
    sanitizer
    PH meter

    Make sure to sanitize all equipment. you will be creating the ideal environment for bacteria.

    Bottle Conditioned Lacto Fermented Tepache: Page 2


    Step 2: PREPARE THE INGREDIENTS

    Do not wash the pineapple as the skin contains many thick pieces. Add 1 cup of brown sugar and cloves
    different bacteria and yeast that make tepache.. into the fermenting jug. Pour some water in the jug
    tepache! and shake to get the brown sugar mixed in. Add the
    pineapple cloves and cinnamon sticks. Add more
    Remove the woody core of the pineapple and water until the level is a few inches below the the top.
    dispose. Cut the remaining pineapple into half inch

    Bottle Conditioned Lacto Fermented Tepache: Page 3


    Bottle Conditioned Lacto Fermented Tepache: Page 4
    Bottle Conditioned Lacto Fermented Tepache: Page 5
    Step 3: LACTO FERMENTATION

    Lacto fermentation is what gives tepache its distinct like to put a ziplock bag filled with water on top of
    tangy taste. everything.

    Lacto refers to a species of bacteria, most important I store everything in the fermenting jug which allows
    is Lactobacillus bacteria. This is a bacteria that excess gasses to bubble out. If you are using a
    converts sugars into carbon dioxide and lactic acid. regular jug with a closing lid, make sure to burp the
    Carbon dioxide and lactic acid are two ways to jar daily. This will release the extra pressure so as not
    preserve food and to keep harmful bacteria at bay. to explode wonderful tepache and not wonderful
    The carbon dioxide helps create an anaerobic shards of glass everywhere.
    environment which will keep molds and bad bacteria
    smothers while the good bacteria has the perfect Let the fermenting jar sit in a warm room undisturbed
    conditions to multiply. for 4-5 days.

    to ensure that no oxygen is touching the pineapple I

    Bottle Conditioned Lacto Fermented Tepache: Page 6


    Step 4: SCOBY

    After your tepache has sat for a few days you will notice a SCOBY on top of the tepache. SCOBY is an acronym
    for Symbiotic Culture Of Bacteria and Yeast. This is the good stuff that is turning the sugars in the pineapple and
    brown sugar into delicious tangy flavors.

    Bottle Conditioned Lacto Fermented Tepache: Page 7


    Step 5: BOTTLE CONDITIONING

    At this point the tepache has developed its distinct them.


    flavor and is ready to drink. However, I like my
    tepache carbonated. Begin by filtering out the juice only. the bacteria is still
    very alive and active in the juice and there is still
    I like to check the PH of the tepache. Botulism spores sugars to be eaten. pour juice in the bottles leaving
    cannot reproduce in acidic environments. Lacto some head space. Cap the bottle.
    fermentation produces acid, but I like to check
    anyways so I don't kill myself or my family. Anything the bacteria will produce CO2 and it will build up in
    below PH 4.6 is safe. the bottle. The CO2 will build up and dissolve into the
    tepache, pressurizing and carbonating the bottle.
    Carbon dioxide has a unique ability to dissolve into
    water to equalize the pressure. Most beers and sodas Let the bottles sit for another day or two to build up
    are produced by adding CO2 in a pressurized pressure. I let the bottles sit in a sink so if the cap
    container where it will soak into the liquid. Being pops off there is an easy mess to clean up.
    DIYers we do not have the ability to pressurize any
    container with CO2, so we have to bottle condition

    Bottle Conditioned Lacto Fermented Tepache: Page 8


    Bottle Conditioned Lacto Fermented Tepache: Page 9
    Bottle Conditioned Lacto Fermented Tepache: Page 10
    Step 6: ENJOY

    After a day or two of bottle conditioning your tepache is carbonated and ready to enjoy!

    Pop the bottle into the fridge to stop(Slow down drastically) the fermentation process.

    I like my tepache with a nice mexican style lager or 2:1 with some nice spiced rum.

    I hope you enjoyed my first Instructable! All and any feedback is welcome!

    Bottle Conditioned Lacto Fermented Tepache: Page 11


    Bottle Conditioned Lacto Fermented Tepache: Page 12

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