I didn’t even know what “Tepache” was until I started seeing some IG posts trending when the lockdown began. Me being a🍍Pineapple🍍fan and with all the time on my hands, I wouldn’t rest until I experienced making this Drink. It all started when I stumbled on a post from @rosemarydean15 fermenting probiotics, which led me to @chinmayie_bhat and from there to @kobofermentary Having understood the basic theory from these passionate fermenters, I quickly jumped into practicals to end up with this beautiful golden brew. Slide 8 is about high hopes of the carbonated pressure popping out of the bottle but it was such a fizzle out 😒 At least in slide 9 I was hoping to see some effervescence rise while pouring into the glass😒😒 Nevertheless, I had to Taste my first Brew which looked beautifully Golden Yellow, Hazy though 💛 The aroma was obviously Fruity🍍 To taste, it was a strongly Sour, Fruity thing and it did leave a desirable note🙌 At this point while I was typing this note I felt like I should taste some again. This is about 3 weeks after I shot the bottle opening video. Grabbed the bottle from the kitchen cabinet and opened it casually. What took me by surprise was the “tssch” sound as I flipped the bottle top open and that beautiful smoke like vapor for a second😃😇 The result is a Satisfied me 😊 Nothing else matters! Whats your favourite fermented Drink or Food ? #Tepache #pineapple #pineapplebrew #probiotics #fermentation #wildfermentation #naturalfermentation #fermenteddrinks #ginger #homefermentation #learntoferment #drinkyourmicrobes #getcultured #oldways #traditionalfermentation #tepachethatbecamevinegar #labouroflove #fortheloveofpineapple #lockdownexperiments #5senses (at Bangalore, India) https://www.instagram.com/p/CDTt76nJDw0/?igshid=i8thronf1m5u