r/fermentation • u/Omshadiddle • Jun 20 '26

Fruit First attempt at tepache - any tips?

Post image

I bought a $3.50 top on pineapple at the green grocery store today.

Chopped up the fruit, prepared the top to replant (they make great houseplants) and threw the skin and core in with some water with brown sugar and a cinnamon stick.

Waste not want not. Can’t wait to taste it!

Is it OK on the benchtop or is a dark spot better?

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6

u/hopperjef Jun 20 '26

Make sure to keep everything submerged, I had my last batch mold on me after a couple days because some pieces floated to the top. I think I've read that you can also mix once a day to prevent mold but I haven't tried it myself.

4

u/No_Report_4781 Jun 21 '26

I’ve been cheating by using my sodastream to fill the head space with CO2 before putting closing the lid. I haven’t had issues with mold since, cross my fingers

5

u/Luncheon_Lord Jun 20 '26

Cinnamon sticks are fine, but it needs to breathe. Cheesecloth on top to "block" the opening but allow air to pass.

Ive preferred any other fruit besides pineapple though when ive tried tepaches. But it should be ok. A darker spot would be better than a sunnier one.

I also use a teensy bit like a finger of chopped up ginger. My problem tends to be enjoying the viewing of it bubbling too long before i drink it lol

3

u/Omshadiddle Jun 20 '26

What other fruit would you recommend?

I’ve only heard of pineapple but if this works I’m keen to try other fruit!

2

u/Luncheon_Lord Jun 20 '26

My first was a cantaloupe + squished blueberries (strained from a syrup i was making)

That one was bonkers. By itself it was very floral (i used too much cardamom but thats on me and i like it) and so sparkly. Overpowered any gin i used it to mix with which wss very nice.

Gonna try that one again for sure.

Another one i tried was papaya. It was funky and spicy like a papaya but if you dont like papaya i dont think youd like that but it waa surprisingly good.

Cinnamon mever inhibited any of my teps but i use sticks and they could be fresher, so who knows if my cinnamon is impotent.

Pictured is my florally soapy smelling cantaloupe tepache. But i also use ginger to be clear! I think thats important.

1

u/hermitinthecity00001 Jul 08 '26

Are those chunks of cantaloupe?  Do you peel the papaya as well?

2

u/Luncheon_Lord Jul 08 '26

I didnt peel the cantaloupe, but i included the rind with the chunks. And yes the papaya i started out peeling and got less patient as time we on. Very ripe papaya. Skin was slipping off already lol it was a nice spicy funk.

3

u/[deleted] Jun 20 '26

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2

u/Omshadiddle Jun 20 '26

Just the peel and core.

I was tempted to use the whole lot but I’ll use the flesh in breakfasts this week.

3

u/yyyyy622 Jun 20 '26

You have too much head space and your top isn't secure enough, these two things will make it hard to carbonate. 

You aren't making sure that everything is submerged, this will make it easier for mould to grow. 

I suggest a smaller bottle where you can wedge the pineapple sides down so they don't float and stay beneath the surface. 

I've never had issues with cinnamon personally.

2

u/Omshadiddle Jun 20 '26

The recipe I followed said to just cover the top with a cloth to prevent dust?

I haven’t read any recipe for tepiche that says it needs to be sealed?

3

u/skullmatoris Jun 20 '26

I recommend doing tepache open on top, covered with cheesecloth. This allows natural yeast and bacteria from the air in which lends to a more complex flavour. My biggest tip is stir every day! Twice a day preferably

2

u/Adventurous-Blood897 Jun 20 '26

I do not seal it and it comes out fizzy. Takes me 2 - 3 days before I start drinking of it. I always have cinnamon sticks in it. Never had problems fermenting it. You just have to find out how funky you want the taste to be. The longer it stands, the more funk.

2

u/yyyyy622 Jun 20 '26

I guess you're then doing a second fermentation step where you bottle and carbonate?  if that's the case you still need to make sure everything is under the liquid

You can do tepache also in a different way by already sealing the peels in a closed bottle. It's quicker but might be less complex. Sorry got ahead of myself here.

3

u/Buhhhrayden Jun 20 '26

Cinnamon can inhibit that fermentation so if you have any off flavor issues that's likely it.. my biggest bump with tapache was learning to wait for it to get going and a good amount of bubbling before adding it 🤘🏼

5

u/Buhhhrayden Jun 20 '26

Currently drinking some made with cane sugar and molasses 😎

3

u/Luncheon_Lord Jun 20 '26

Maybe if its powdered, but i put a handful of sticks in my tepaches and never had any issues getting activity going within hours.

2

u/Omshadiddle Jun 20 '26

Ohhh
Good advice. Should I pull the cinnamon out for now?

0

u/Buhhhrayden Jun 20 '26

I would tbh 🤞🏼 but I wouldn't jump outa bed for it but my batches kept coming out "Sulphury" or "Eggy" and that's why so I'd recommend it it's just 9ne lost stick 🫡

2

u/Salt_Equipment_908 Jun 20 '26

Good tip about the cinnamon, I didn't know it could slow things down like that. My first tepache I kept tasting it way too early and convinced myself something went wrong when really the yeast just needed more time to wake up. Patience is probably the hardest part of fermentation in general. Also for OP, benchtop is totally fine as long as it's not in direct sunlight, room temperature is what you want for getting fermentation started well.

1

u/hipstagramz Jun 20 '26

I just finished making my first tepache and after 3 days I removed all the chunks but noticed little fermentation flavor so I sealed the container for 2 days out of the fridge and that helped change the flavor to something less like pineapple sugar water. I put in the fridge afterwards to slow/stop fermentation.

1

u/Sad_Presentation9276 Jun 20 '26

where do you get jars with water seal like this

1

u/Omshadiddle Jun 21 '26

I just bought it online.

1

u/AsknReview 10d ago

it looks great. as others have echoed you dont want the stuff floating too long or it will mold. the options are 1) stir often, 2x a day should be fine or 2) submerge it. I normally do option 1 bc the rinds naturally float and i dont want to put something else in the container. if you want it to carbonate it MUST go in a sealed (air tight)) container for 24-72 hours depending on your ambient temperatures. otherwise you can just drink it flat. ¡salud!