Tepache!
Pinapple rind on some sugar and water. Add some mango, ginger, cinnamon.. Takes about 4-5 days depending on temp. Throw a fresno or two on it for a day!
Printable View
Tepache!
Pinapple rind on some sugar and water. Add some mango, ginger, cinnamon.. Takes about 4-5 days depending on temp. Throw a fresno or two on it for a day!
Always wanted to do tepache. How hard is it to fuck up or get wrong?Quote:
Originally Posted by Doughnuts01
Sent from my Pixel 6 Pro using Tapatalk
I've never had a problem with it and I can't pay attention to details for the life of me. I usually do the pineapple rind and add the whole pineapple. I leave it in an loosely sealed plastic container (cambro) for 4-5 days. If you let it go too long it'll turn to vinegar.
Take it off the fruit. Then you can throw it in grolsch bottles, seal and keep at room temp. It'll self carb. Be careful. They'll get carbonated fairly quick.. 12-14 hours!
Add 2-4oz to a mexican lager and that's a crusher!
Pretty good video.
https://www.google.com/search?sca_es...coYLVFCKg,st:0
yeah - there is so much waste in a grocery store, especially a high end hippy martQuote:
Originally Posted by Boissal
we want only the best stuff out, so the tired stuff goes to the .99¢/# bins or to the employee free rack - I tell customers it’s our Adopt A Senior Vegetable program
trimmings and stuff that’s actually gone bad goes into compost - we make and sell our own compost from that - very little actually gets thrown away - the only hitch is the orange peels from the juice bar - we have a metric shot ton of them and they don’t compost very well, and even pigs won’t eat ‘em - we’ve got a guy helping us develop a community compost program, so that’s his problem to figure out
I like using stuff people aren’t going to use in ways that most people won’t use them
it’s good to be the produce dude - I get first crack at the stuff that’s going out, and the local farmers give me stuff all the time
I thought you worked in a hospital.
I did
now I work at a health food store
Cool man. You're doing some kooky, interesting, and probably very tasty things. Following!Quote:
Originally Posted by ~mikey b
today we’re propagating a bunch of sourdough starter and kefir water grains
ugh I need to stay the fuck out of this thread, kefir and tepache are the two things I wanna do most.Quote:
Originally Posted by ~mikey b
cool shit here!
Sent from my Pixel 6 Pro using Tapatalk
found Joe’s Chili Peppers
got some cherry bomb, lemon spice jalapeño, and red jalapeño
Attachment 470363
Attachment 470364
I’ll be back for some roasted green chilis and some New Mexico Rattlesnake
Attachment 470365
Attachment 470366
Mikey's hot sauce recipe https://uploads.tapatalk-cdn.com/202...ded2972c30.jpg
Sent from my Pixel 6 Pro using Tapatalk
Thing #2 keeps sampling his ginger beer, won't just wait. Isn't opening it a recipe for disaster? This first batch will probably just be an experiment in how it progresses, which is admirable from a scientific point of view, even if it's just qualitative data. Now he started a second gallon jug with staghorn sumac using his ginger bug. Kid's definitely got the spirit. Keeps him off the streets.
sounds fun
It is fun. It's really cool seeing him test out being an adult, in creative and constructive ways. He's definitely into trying new recipes and learning about food. Fortunately he's doesn't want to do that professionally. He's an engineer/tinkerer at heart. This is just one facet of that He had some hot peppers that didnt produce much and he forgot what variety he planted. Not wanting to wait for fermentation, he made quick pickles with them and we had them on smoked carnitas last night.Quote:
Originally Posted by ~mikey b
strawberries and cherry bomb peppers
strawberry bomb sauce
Attachment 471274
BOOM MUTHAFUCKAS
Attachment 473779
strawberry Serrano
Attachment 473780
jalapeño, peach, garlic, cumin, smoked salt
Attachment 473781
jalapeño
Attachment 473783
jalapeño and papaya
Attachment 473785
sweet peppers and onion/shallot
I so appreciate the effort, but that is like a lifetime's worth of the sauce. Do you just gift like a madman? Hell, I sent some of my last batch to a mag for his kid. I still am working on the same bottle from almost 2 years ago.
Keep the veg alive, but at some point, are you going to open an emporium?
I need to go to the PO tomorrow to drop a jar of lavender/lemon/vanilla honey to my twin sis. I did a road trip up to see her this spring and I arranged to meet her in a blooming field in KQ land. We spent a couple hours together catching up after many many years of not. I snagged some lav and did a 4 month ferment. She's going to love it.
fuck off
you have a twin sister?
lord help us
Did you get a boner? C'mon mike, you got a tingle at least, right?Quote:
Originally Posted by ~mikey b
Why do you just shit on everyone here?
It’s just consistent negativity pointed at others.
Sometimes yeah it’s warranted. But you just attack others and then share some far off story that has nothing to do with anything except you wanting attention. Fucking weird for someone your age.
One bottle lasts you 2 years?? Maybe go with more than 1 drop at a time? I ferment 4 quarts at a time and make new batches pretty much every 2 months. Only use the stuff at breakfast, and I'm not exactly drowning my food in it.Quote:
Originally Posted by MakersTeleMark
Mikey, some great looking stuff! How are the strawberries fermenting? I've done a fair bit of spicy fruit stuff but always go back to mango or pineapple, the rest of what I've tried has been a bit lackluster...
haven’t tried it yet
my elderberry bomb blew up and made a giant mess in the cabinets - lots of sugar
I've got my 2023 apple cider fermenting away on some US05 yeast. It started at 1.058 so likely will end up just under 6% abv without any added sugars. I usually add some brown sugar, maple syrup, etc. after primary fermentation is complete for a flavor boost, but I don't want to end up with a double IPA level of alcohol! Since it will stay in the carboy for another 5-6 months I don't have to make a decision anytime soon.