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Author Topic: Viva La Fermentation - Tepache Mead  (Read 3331 times)

Offline jshark

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Viva La Fermentation - Tepache Mead
« on: June 20, 2011, 07:36:41 pm »
I just finished reading Born To Run about the Tarahumara runners from Mexico. The book touches a bit on the wild parties these people have the night before a race. I was thinking as I read "I wish I could try some of their brew."

Tonight I whipped up a batch of Tepache Mead just as laid out in the article. I wondering if anyone else has tried this out and what their results were like??
" If the moonshine don't kill me, I'll live 'till I die." - song, The Moonshiner

Offline SpanishCastleAle

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Re: Viva La Fermentation - Tepache Mead
« Reply #1 on: June 24, 2011, 08:33:23 am »
The BOS at my club's 2011 Meadllenium (mead-only competition) was a sort of Tepache Mead.  It was basically honey, water, fresh pineapple...that's it.  No yeast.  Whatever was on the skins of the pineapple was what did all the work.  No beer either, just mead.  It was delicious.  The guy who made it said he adapted (i.e. subbed honey for brown sugar) a Tepache recipe of his grandfather's (or something like that).