Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
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- Published on: Wednesday, May 10, 2017
- Bon Appétit test kitchen manager, Brad Leone, is back with episode 7 of "It’s Alive," and this time he’s brewing up a refreshing batch of tepache. Highlights include, "I want to drink this all summer long" and "I hope this doesn't blow up."
Seal photo courtesy of Eva Rinaldi
Woody Harrelson photo courtesy of David Shankbone
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
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Can you please add the actual measurements and full directions in the description or provide a link?
I'd like to make this with a pineapple I have ripening on my counter at home!
That's a great shirt, Brad
Could you explain the use of the word "minion?" with an editorial arrow indicating a person who appears to be a woman? A Mexican? in your video?
You're only to use the pineapple peels, not the entire pineapple. No ginger necessary. Piloncillo is a must as its process is different from that of brown sugar. Three large Piloncillos, taste on the 2 day and if it needs more sweetnes add one more Piloncillo. Besides the cinnamon it also carries a few (6-7)cloves, again no ginger. Fermentation process 4-6days.
Mexican tepache does not carry ginger in its making.
Can you keep it for longer than 3 days in the bottles? I don't think my family would like it and I don't see myself drinking it all in a day
I just put this together and found myself dropping things into the pitcher saying "bum, bum, bum".
Minion?
Brad makes syrup!
Adam Rapoport's office has a meat carcass painting?
Make curtido next
Being back Vinny. New ones not as good.
Am I the only one that does a little dance to the intro music? IT'S SO PURE
Yo brad
I have been making many fermented drinks since watching this video, most successful.
However occasionally I have had them turn to slime, basically wall paper paste!
I can find any information regarding this problem.
Do you have any advice?
Regards
Matt
I wonder if that basic recipe could be fermented to a 2 to 4% alcohol content? I'll have to follow your lead and start experimenting.
Love the way brad always calls Gabby like “GABBYYYYYYY”
Not sure who edits these videos, but he is not getting paid enough!! These are pure GOLD!!!!!
This is a great idea for fermentation. You talk way way too much. You don't give the measurements for anything including the brown sugar. There is a lot of UTUBE competition and you need to maybe watch yourself and make some adjustments?
I would say thays more like Caribbean drink, i have seen this made in Haiti, Dominican republic Cuba, and Jamaica atleast but not sure if it really originated in mexico
You can't make tepache without piloncillo. The flavor wouldn't work. If you're gonna do that, then at least add molasses. It should be sweet, but it should taste mostly like pineapple skin smells, but with spices. And it's usually made with JUST the peels with the little bit of fruit that sticks on them when you peel it. And adding that habañero is ok because it should be spicy (as in with the ginger, cinnamon, and clove, not capsaicin ) and it works great with pineapple, but this is the first time I've ever seen anyone do that.