You should definitely burp tepache if you are making it in a sealed container or bottle. This is because the fermentation process produces carbon dioxide as a byproduct, which can build up and create pressure inside the container. If the pressure becomes too high, it can result in an explosion or a messy overflow when you open the container. Burping the bottles helps release the excess carbonation and prevent any mishaps.
To burp tepache, simply open the cap of the bottle or container quickly to let out the built-up carbonation. You may notice a hissing sound as the gas escapes. It’s important to be cautious when doing this, as the carbonation can cause the liquid to spray out if the pressure is high. After releasing the carbonation, immediately tighten the cap back on the container to maintain the remaining carbonation.
Burping the bottles is especially crucial if you are using airtight containers, such as glass bottles with a screw-on cap or fermentation lids. These types of containers can trap the carbonation inside, leading to a higher risk of pressure build-up. By burping the bottles regularly, you can control the carbonation levels and avoid any potential accidents.
It’s worth noting that the speed at which carbonation builds up in tepache can vary depending on various factors. These factors include the ambient temperature, the amount of sugar and fruit used in the recipe, and the length of the fermentation process. In general, tepache tends to ferment relatively quickly compared to other fermented beverages, so it’s important to keep an eye on the carbonation levels.
If you’re unsure about when to burp your tepache, a good rule of thumb is to burp it daily or every other day, especially during the initial stages of fermentation when carbonation is more likely to build up rapidly. As the fermentation progresses and the sugar is consumed by the yeast, the carbonation production will lessen, and you may need to burp the bottles less frequently.
Burping tepache not only helps prevent potential accidents but also allows you to control the level of carbonation in the final product. Some people prefer a lightly carbonated tepache, while others enjoy a more effervescent version. By burping the bottles, you can adjust the carbonation to suit your taste preference.
In my personal experience, I have made tepache multiple times and have had instances where I neglected to burp the bottles regularly. This resulted in some rather explosive situations when I finally opened the bottles, with liquid spraying everywhere. It can be quite messy and wasteful, not to mention the risk of possible injuries if the pressure is too high. Therefore, I learned the importance of burping tepache early on and made it a regular part of my fermentation process.
It is crucial to burp tepache if you are making it in a sealed container or bottle. The fermentation process produces carbon dioxide, which can build up and create pressure inside the container. By burping the bottles regularly, you can release the excess carbonation and prevent any accidents or messy overflows. Remember to burp your tepache daily or every other day, especially during the initial stages of fermentation when carbonation is more likely to build up rapidly.