Bon Appétit test kitchen manager, Brad Leone, is back with episode 7 of "It’s Alive," and this time he’s brewing up a refreshing batch of tepache. Highlights include, "I want to drink this all summer long" and "I hope this doesn't blow up."
Seal photo courtesy of Eva Rinaldi
Woody Harrelson photo courtesy of David Shankbone
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
We've made a slight variation (a Salvadoran version, we could say?) of this at home for years, and we never measure anything. It's one of those things you just learn to adjust to your taste. The more you do it, the better you'll get at judging what amounts you like. That's mostly how Latin American food works. I don't know any home cooks in my country who actually measure stuff when cooking the traditional way.
Brad! I just discovered these and I love your videos! You are like the Charlie Day of cooking, I love it.
What are your opinions on using RO or distilled water for fermenting, since I believe the chlorine from (most) water systems is meant to and will kill bacteria(s)?
I don’t know him but I can imagine he is the guy to know on a night out he is just bop bop bop random but brings inspiration to anyone and guides you to the end results quickly giving so much knowledge and information:)
Another hilarious video Brad. I've just recently started making fermented food but have been brewing Kombucha for a while now. My most recent addition is ginger bug and Tempahe will be a great beverage to make. Looking forward to trying it.
Man! Hi I'm alberto from mexico, I like your video is awesome, I like your channel but that is not the way to make tepache hehe and also we don't use some ingredients, if you want I can give you the real recipe. But ok nice video once again (Y) !
Made it. I'd recommend adding it to captain Morgan's coconut rum for a spicy pinã colada.
I added another C of brown sugar and quartered an orange for the 2nd batch and it came out cleaner, but an additional orange would round it out more IMHO
Vinny is where it is at! I think I watch this series more for Vinny's editing and the hopes of seeing his face one day than I do for Brad. I hate to think, Brad may not be as incredibly funny as he seems without Vinny's editing.
O.M.G That extra "little splash" of wourder though (around the 3:23 mark!!)🤣🤣🤣🤣 It was just a quiet little itty bitty "bloof" splash of it! I betchya it made all the difference in the world!! What ever would we do without that essential little bloof?? Omg. I. Am. Screaming!!! 😂😂😂😂
Love your channel, you have the best personality and video editing! Brewing a batch now and it smells awesome. Thank you for sharing this:-)
You don't have to worry about airlocking the brew, since it's a first stage fermentation. Can use a wide-neck plastic container and simply cover with clean towel or cheesecloth for dust/bugs. Wild yeasts naturally found on the fruit and ginger are what's making the magic happen. Alcohol percent can usually be similar to a beer depending on how much sugar used and brew duration. (Using wine yeast will increase alcohol potential)
If you want to take this wonderful stuff to a second stage ferment (like in wine making), then will need a sterilized glass container and airlock. The sugar that's dissolved in the solution provides "food" for the yeast to eat and convert to alcohol.
Basically, we're drinking yeast pee, lol.
Is there any way to keep the ingredients submerged in the water while it's fermenting? Are there weights or other equipment specifically designed for this? I noticed that
you tamper them down from time to time which probably helps but what I noticed, especially when making this particular drink, is that the pineapple has a tendency to
float to the top, sometimes exposing part of the pulp which can lead to mold growth so it would be nice to have some way to make sure everything stays submerged.
Can’t leave my hometown without stopping by a tepache bar. It’s absolutely delicious and perfectly refreshing especially on a hot summer day. I’ve never had a spicy tepache though would be interesting to try.
There's a dude that makes this with those big plastic water containers lol forgot the word.. garrafón? He puts condoms in the lid so that he knows how the process is going. Little cheaper if I want to try it.