Day 105 Bottling Tepache and Murray’s SEC #3

I got up this morning and decided to take care of racking and bottling the (pineapple) tepache. I racked into two 1/2 gallon carboys. One was full and the other was a very short partial. I went ahead and got a sample for checking the SG. It was 1.040 @74F, so correct to 1.041, down from an OG of 1.090. That calculates out to 6.43% ABV, with plenty of sugar left. I will call 1.041 my final gravity. I racked to 12 oz bottles and filled 7, a little more than I anticipated, but not more than I was prepared for!

Racking the tepache for bottling.

Racking the tepache for bottling.

From the sample, I also had a good taste and I like it. It has a nice sweet and tangy flavor…I don’t want to say “sweet and sour”, because it really isn’t sour. I think “tangy” is a closer description. The cinnamon and piloncillo (raw sugar) are very pronounced. I’m not really noticing the clove…may add a little more next time. So, this is where I have to decide when to pasteurize. I have only pasteurized once before and I’m a little concerned with getting the batch pasteurized with moderate carbonation, but not letting them go to being over-pressurized. I don’t want bottle bombs! I have seen cider build pressure more quickly than anticipated and with the amount of sugar left in the tepache, I think I may just give it one full day and check it by opening a bottle and pouring a tiny sample and then capping it with a fresh crown. So, will check back tomorrow morning.  ***Update 8:15 a.m. 5/6/14 :  Quick sample yields good carb, but needs just a little more. Fresh cap on the test bottle and will check again later today and pasteurize. Moving on…while I have the equipment out and sanitized, I went ahead and bottled the 1/2 gallon of Murray’s super Easy Cider.

Bottling Murray's Super Easy Cider #3.

Bottling Murray’s Super Easy Cider #3.

I was a bit short on 6 bottles, but I got 5 and a good SG/tasting sample. The FG on this batch comes out to 1.007, after temperature correction. I’m having trouble locating my notes with the OG for this batch. Maybe I didn’t include it in a journal entry? Oh well, I believe the OG was 1.053, so if that assumption is right, an ABV of 6.04% is what I come up with. There’s not too much residual sugar, so it may not carb. I’m not too concerned about it…pretty sure there’s no fear of bottle bombs, though. The color and flavor are nice. It still has apple flavor…not too dry. I’m happy with it. I found a good deal at the store today on a commercial apple juice product called “White’s Fresh Pressed”.  In 1/2 gallon plastic bottles, they were buy one, get one free. Ingredients are just apple juice, no additives. They say it’s not from concentrate and the apples are sourced from Virginia.  I bought one bottle for the kids and one for hard cider. I used the refractometer and got an SG of 1.048. That’s a tad low for my liking, so I added about a 1/4 cup of honey and bumped the FG  to about 1.056 and transferred the juice to a 1/2 gallon glass carboy into which I had pitched 5 to 6 grams of Safale s-04 yeast. I gave it a good shaking to dissolve the yeast and aerate the juice. Update: 8:15 a.m. 5/6/14 : Confirmed fermentation is active. Pineapple Tinker was started on Dec. 10, 2013  and bottled on Jan. 20, 2014. I stuck a bottle in the refrigerator a few days ago by mistake…so, I figured I might as well go ahead and try it.

Pineapple Tinker, about 4 months in the bottle.

Pineapple Tinker, about 4 months in the bottle.

So, it’s very fizzy on the pour and eventually settles to steady streams of Champagne-like bubbles rising through a clear, pale yellow liquid. The aroma is definitely pineapple and the flavor starts like a Champagne on the front end and transitions to an almost coconut taste briefly and then pineapple with a dry finish. The deceptive thing about this drink is that the ABV is 13.39%!!! It started at 1.112 OG and FG was 1.010, so it’s packing a velvet punch. Should be interesting to see if this changes in another 6 months or so.


4 thoughts on “Day 105 Bottling Tepache and Murray’s SEC #3

  1. taylor says:

    Hey I’ve been following this blog and the tepache really got me interested. I making some right now but I was wondering at what point did you take the OG? Once the sugar all dissolved? I’ve had tepache in TJ but it was only about 1% alcoholic, I’m going more for the 6% you seem to be getting from these. Any suggestions?

    • Hi and welcome! It’s been several months since I made a batch, but I think I was waiting a day and stirred to make sure the sugar was dissolved, before I took the OG. And tepache definitely likes warmer temps to ferment. I didn’t care for the beer addition. Any time after you strain out the fruit, it’s okay to drink, but I just let go until it was sweet/sour and tangy…to taste.

  2. taylor says:

    Hi again,
    Finished up the tepache, but the ABV was only 4.9%. I’m wondering if having a super ripe pineapple vs a not so ripe pineapple has anything to do with this. Have you noticed a difference in ABV vs ripeness at all? I’d really like to bump up the ABV on these.

  3. Not really. It is supposed to be a lower ABV, refreshing Summer drink, so 4.9% sounds reasonable. I don’t think it would hurt to up the amount of sugar, though. Honestly, I haven’t been very strict about keeping up with the SG on tepache, like I do my beers and ciders. I treat it a lot more casually…a nice break from my usual anal attention to every detail and super sanitation procedures.

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