Making Tepache Like My Abuelita (but in a glass carboy) 🍍 Am I doing it right?
Hey everyone, how’s it going?
This is my first time making tepache and I’m a little nervous, so I wanted to get some feedback from you.
I’m using this big glass carboy fermenter (pics attached). I used the peels from two pineapples — one small and one large — plus the hearts of both, all chopped up into small pieces. I added two whole cones of piloncillo (the ones they sell here in Mexico), four aromatic cloves, and two cinnamon sticks. I dissolved the piloncillo in some hot (not boiling) water first, then added everything together with about 4 liters of water.
I live in northern Mexico and it’s already starting to get pretty warm here. Even inside the house it can feel hot and a bit humid if the AC isn’t on.
I don’t have any proper cover right now, so I was thinking of just putting a very thin undershirt over the top so it can still breathe. Does that sound okay?
I was planning to let it ferment for about 2 days.
The thing I’m most worried about is the water level. I’ve read that all the pineapple pieces and peels should be fully submerged. I mixed everything well, but this is what I ended up with (you can see it in the photos). Does the water level look right, or should I add more water?
Any tips or suggestions would be really appreciated — I don’t want to mess it up on my first try!
Thanks a lot in advance y saludos desde Mexico! 🍍