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Day 138 Straining Peach-Pineapple Tepache

Fermenting, bubbly and got the white surface npld happening.

Fermenting, bubbly and got the white surface npld happening.

Got the white mold film over the surface over the Peach-Pineapple Tepache. I think I have enough fermentation happening here to go ahead and strain this batch. I sanitized a pitcher and some cheesecloth and strained…the liquid seemed a little thick and a little slimy. I believe that’s the peach peels breaking down. The SG is at 1.072, as is.

Strained Peach-Pineapple Tepache

Strained Peach-Pineapple Tepache

My next step is to add some Culligan bottled water to bring the volume to a little over a gallon. I should be able to bottle in 2 or 3 days and then I have to time bottling to about 36 hours and see if it’s ready to pasteurize. Previous batch was undercarbed at 24 hours and overcarbed at 48 hours.

Topped of with clean water and ready to finish fermenting.

Topped off with clean water and ready to finish fermenting.

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