Maybe I just have poorly developed taste buds, but my tepache is waaaay too strong. It smells amazing, but the taste reminds me of the inside of a Michael's store during Thanksgiving. Did I put too much of a spice, like cloves? And how can I salvage it so it's not so strong? Watering it down just weakens it but doesn't fix the spice balance.
Alternative suggestions on what to do with it (e.g. tepache marinade?) would be helpful too.
I followed this recipe for tepache:
- rinds of 2 ripe pineapples
- 1 cone of piloncillo
- 2 tablespoons coriander seeds
- 1 cinnamon stick
- 4 little clove buds
- 1/2 inch of ginger root
- 6 to 8 cups of water (just filled/topped off with water)
(Just for show offsies, here is the batch at the beginning and then strained after 3 days.)
I combined and adjusted a couple recipes online, then threw in whatever I could since I don't know what I'm doing. Maybe I should just stick with cinnamon and piloncillo next time...
bon appetit
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