Second Fermentation for Tepache Carbonation

Tepache carbonation is created during the 2nd fermentation process by letting it continue to ferment in a tightly sealed bottle.

The microbes continue to feed on sugar and create carbon dioxide. When the carbon dioxide is trapped in the bottle, it creates that fizz when the bottle is opened.

If you don’t have tepache on hand, start here with our super easy pineapple tepache recipe.

Equipment Needed for Tepache Second Fermentation

• a strainer
• a funnel
• glass bottles

How To Second Ferment Tepache

1. Start by straining the liquid from the fruit chunks and funnel the drink into fermentation-grade bottles (I recommend these bottles) Be sure to leave about 2 inches free at the top of each bottle to give the liquid room to expand.

2. Seal the lid and let sit at room temperature for 1 -3 more days.

3. After 24 hours, check the level of carbonation by opening up one bottle to see how carbonated it is and determine how much longer it will need.

4. When the carbonation level is to your liking, transfer the bottles to the refrigerator to stop the fermentation.

Beware, carbonating tepache or any other fermented drink like this does involve pressure build-up inside the bottles, which can lead to bottles exploding.

The best way to prevent bottles from exploding and potentially hurting someone is to use bottles specifically made for fermentation. Check out this article How to avoid bottles exploding during fermentation.

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Now that you’ve learned all about how to make Pineapple Tepache, here are a few things that you might find interesting…

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