Boozy Tepache Mead
An alcoholic tepache brew that takes the idea of traditional tepache and turns it into a stronger fermented drink. Great autumn sipper!
Servings: 1 gallon
Equipment
- 1 knife
- 1 two-gallon bucket
- 1 one-gallon carboy
- 1 airlock
- 1 siphon system
- 1 bottling wand
- 12 beer bottles
- 12 crown caps
- 1 capper
- 1 long-handled spoon, like a mash paddle for stirring sugars in carboy
Ingredients
- 1 pineapple, chopped - including peels in primary
- .5 lb piloncillo, crushed in primary
- 1 lb honey in primary
- 1 gallon water in primary
- 1 packet wine yeast in primary
- 0.75 cup erythritol in secondary
- 1 oz priming sugar in secondary
Instructions
- Chop pineapple and place in bucket.
- Pour in honey.
- Add in crushed piloncillo.
- Pour in water, stir to combine honey. There may still be small chunks of piloncillo - they will eventually dissolve on their own.
- Pitch yeast.
- Affix airlock.
- Allow to ferment one week.
- Confirm complete fermentation by using a hydrometer.
- Place erythritol and priming sugar in carboy.
- Siphon tepache to carboy and stir to mix in sugars.
- Transfer to bottles and cap. Carbonation may take up to four weeks.
- Serve chilled.