Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.
Tonight, I knocked out a couple little projects and checked up on one. My micro batch of Cherry Belle Citra Saison has a pretty color from the cherries and I think they’ve given up all they really have to offer. I’m going to rack this brew to tertiary tomorrow to settle for a few days before bottling.
A peek at micro batch Cherry Belle Citra Saison.
I went ahead and strained my peach-pineapple tepache…it had a bubbly pellicle covering the surface. I siphoned out from under the surface and through a few layers of cheesecloth. I’m not sure it was necessary, but I feel good about it. The flavor is really nice. It’s sweet and tangy and the spice is coming through nicely.
Peach-Pineapple Tepache sample…sweet. tangy, spiced…good stuff!
The SG is 1.041 and I feel like it’s time for bottling. So I got that done and filled a soda bottle for carb testing. If it goes like I’m anticipating, I should be pasteurizing Monday morning (about 36 hours).
My other project for tonight was peeling a pound of fresh ginger,
A pound of fresh ginger, skin scraped off.
shredding it in the food processor,
Shredded fresh ginger.
and starting a non-alcoholic ginger beer for my brother in-law who is from Trinidad. I’m using a recipe from a cookbook he brought from Trinidad and it looks very similar to tepache, except it uses freshly grated ginger instead of pineapple skins. Here is the recipe:
1 lb fresh ginger, skin scraped off with a spoon, grated
8 cups water
Juice and zest from 1 lime
4 cups granulated sugar
1 stick cinnamon
4 to 6 cloves, whole
Directions: (I have adapted for my bottling procedure) Combine all ingredients in a 2 gallon fermentation bucket and stir to start sugar dissolving.
Ingredients in the fermentation bucket.
Seal lid and install an airlock. Place in direct sunlight for 1 day. (We are having rain, so I’m putting the bucket on a heating pad overnight and most of tomorrow.) Next day, strain. I assume that this would become alcoholic, if I allowed it to ferment longer, but that’s not the plan for this batch. Sweeten to taste, if necessary. Bottle. (I’m going to top off to a gallon with fresh bottled water to extend the batch a little.) Fill a soda bottle to use for judging carbonation progress. It should take a day or two. Pasteurize and store in a cool, dark place and refrigerate before opening. (Open over a sink or outside just to be safe!)