This morning, I put the tepache fermentation bucket out in a sunny spot for the afternoon. I brought it back indie this evening and it is nice and frothy. Tonight, I strained the pineapple skins and core from the liquid and composted them. This time, instead of adding one cup of water and a 12 oz beer, I decided to do the option without adding beer. It calls for four cups of water…not sure why the difference in volume of the additions when adding beer versus not. But it was so close to 1 gallon, that I went ahead and bumped the water to about 7 cups to get it to the gallon mark. I’ll track the progress and decide when to bottle it.
The Hi-Nelson Saison is still bubbling away. It has slowed from the very aggressive bubbling to a regular, rhythmic bubble about every 4 seconds. I’ll probably replace the blow-off with a regular airlock sometime tomorrow. I saved the hydrometer sample in the refrigerator, so I could let it settle and see the color and also taste it. The color is nice. It will definitely change when I add the hibiscus tea, but it looks like a good base. The flavor…obviously pre-fermentation sweet…but a good foundation to build on, I think.
A friend has brewed this recipe locally and kegged it. I got a 22 oz bomber of it today to try! The color is like grape juice almost…not quite as dark. You expect a fruit juice kind of flavor from it, but it’s not sweet…more tart. There is a kind of fruit, citrus, earthy quality to the taste, but a carb tingle on the tongue turns to a dryness, like the tannins in a lighter red wine.
The aroma is not powerful, but it’s interesting. The combination of dry hopping with Nelson-Sauvin hops and hibiscus tea makes for a hard to describe scent. Much like wine, but with a resinous componant. The alcohol seems to be evident in the nose, but not in the flavor (even though it is a fairly high ABV, in the 8% range). All in all, an interesting taste that grows on you and it’s refreshing! Nice!