Let me try tepache again

 This time I got the skin from a riper fruit. 525g of skin and core.

For sugar I added 2 TBsp of jaggery syrup, quarter cup of white sugar. 

Just over a litre of water.

Spices: 1 cinnamon and 3 cloves.

Finally 100ml of ginger bug liquid only.

Let's see in 24 hours how it tastes. And I will stop it at 48 hours. 

29Aug2020: Woke up this morning to find it bubbling well. Smell was nice, taste nice. 

Bottled 400ml after 22 hours. 2 hours later it is was hard and upon opening it, the tepache bubbled out of the bottle! 

The taste was less sweet too.

By the end of the day, that's about a day and a half after starting, there was hardly any sweetness left. Bottled the rest.

30Aug2020: It tasted like beer!

What I learnt (under our weather conditions)...

- after 24 hours, the taste is had a sweetness that made it like a nice refreshing afternoon drink.

- after 36 hours, it tasted like a close cousin of beer. 

- I liked both tastes. In fact to get 2 completely different tastes over such a short period of time was a revelation.

- Using the ginger bug surely played a part in speeding up the process. 

- The riper the fruit, the better the outcome. Over ripe is best.

- The pineapple taste wasnt as strong as I would have liked it. I will add more flesh in the next batch to get more of that taste.

- Carbonation was too much. Maybe I will omit the ginger bug or reduce the sugar next time.

Verdict - Success!