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Day 114 Ginger Bug Pineapple-Mango Soda, Tepache #2

The ginger-mint “bug” appears to be ready…nice and bubbly. I picked up a pineapple today and already had a couple of mangoes. I got some extra ginger while I was at it. So, tonight I used my little countertop extractor to juice the fruits and about a half ounce or so of ginger and wound up with about 32 oz of juice. I added 2 cups/16 oz of water for a total of 48 oz. Then I added 1/4 cup of strained “bug” and stirred well.

Little countertop juice extractor.

Little countertop juice extractor…before I cleaned the ginger out of it.

Next, I sanitized utensils and 4 bottles and caps. I bottled the juice and capped it and had a little left over, so I put it in a small canning jar with a lid. I’ll use that as a tester. Directions say to refrigerate when carbonated to desired amount…1 to 3 days. I know there’s a LOT of sugar in there, so I think I will pasteurize the bottles when ready, just to be safe. That’s a fair amount of work for four bottles of soda! But I’m hoping it will be worth it! I might try a commercial juice for the next batch, though.

Ginger bug, 4 bottles of Pineapple-Mango Soda and a l;ittle tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Ginger-mint bug, 4 bottles of Pineapple-Mango Soda and a little tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Since I was doing a pineapple for the soda, I went ahead and peeled and cored it for a batch of tepache. I only had a few ounces of the piloncillo Mexican raw sugar, so I made up the bulk of the sugar with regular old brown sugar. So, at least I’m multi-tasking and getting another product started for all my efforts! My American Wheat/RyePA was chugging along this morning. Later in the afternoon it had slowed quite a bit. It pretty slow tonight. I’ll probably go ahead and replace the blow-off tube with a regular airlock  in the morning. And, as ever, the pineapple-mango melomel continues to condition in a carboy and looks beautiful. Can’t wait to drink it…in November 2016.

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Day 106 Pasteurizing Tepache

Let me just say, I’m not a huge fan of pasteurizing. I don’t like the added risk of blowing a bottle  or the possibility that it may affect the flavor of my beverage. I have heard it said that it doesn’t, but the one batch of cider that I pasteurized had a kind of soapy flavor. Might have been unrelated. My batch of Tepache, however, has a lot of residual sugar in in, so I pretty much have to pasteurize.

Bottles in the canner for pasteurization.

Bottles in the canner for pasteurization.

I used my pressure canner to pasteurize  my Tepache. I heated the water to 190F and moved it off the heat. I added the bottles and the temp only dropped about 1 degree. I set a timer for ten minutes. I put the lid on, just to be safe, in case one pops. No problems.

Covered for safety.

Covered for safety.

I’m going to let them rest on a kitchen towel until the reach room temperature. Then I can store or refrigerate. These aren’t meant for long-term storage though. It’s meant to be enjoyed fresh. I checked the water temperature when I removed the bottles and it was 170F.

I also put together a simple label for this rustic little batch…nice!

Mateo's Tepache!

Mateo’s Tepache!

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Day 74 American Wheat Still in Secondary, Tasting Murray’s

I still have my American Wheat with Citrus/Citra in secondary sitting on dried sweet orange peel and rum soaked lemon zest. I am planning on letting that go another week.

The highlight tonight is tasting Murray’s Super Easy Cider for the first time. I fermented a half gallon (in the glass carboy in came in) and got a 12 oz bottle and two 22 oz bottles out of it. The ABV is around 5-1/4%. So, I was pleasantly surprised when I heard a little carb release upon opening the bottle! At this point, the cider has been in the bottle for about 3 weeks. The color is nice and golden, the clarity is great, and the flavor is fairly sweet with a bunch of apple flavor.

Murray's Super Easy Cider

Murray’s Super Easy Cider

The carb is light, but present and the cider is dangerously easy to drink! The aroma is straight apple cider and the flavor barely tastes fermented. I will be doing more of this and multiple jugs at a time!  It is literally about sanitizing equipment and pitching yeast. Add an airlock and a week and …boom! Rack for a couple days and bottle. Love it!

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