Brief Update on Jackfruit Cider and Tepache

The Jackfruit Cider continues to ferment with steady, but not aggressive, bubbling in the airlock. I anticipate a long process for this one, because I really want to see where the flavor will go.  I opened the top (after sanitizing around it) and the fruit was floating on the top, but wasn’t dry or molding. The aroma was a sharp hit in the nose…after that, it was sweet, but still with that slightly odd componant. Lid back on and let it roll.

Jackfruit Cider fermenting.

Jackfruit Cider fermenting.

The tepache is nice and tangy. I wanted to go through the pellicle on top and siphon from under it, but it got sucked in, too. So, I had to run it through a strainer and into another container. I had about 2/3 to 3/4 of a gallon of tepache and I topped it off with water to a gallon. Popped that in the fridge to drop the temperature. I haven’t decided yet if I’m going to bottle it or just keep it in the jug, refrigerated.

Kombucha on the right, tepache on the left.

Kombucha on the right, tepache on the left.


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