As an experienced sommelier and brewer, I completely understand your concern about the safety of your tepache. It's always important to prioritize food safety, especially when it comes to fermentation processes like making tepache. While the risk of botulism is low in acidic environments, it's always a good idea to take precautions and ensure the safety of yourself and your family.
Botulism is caused by the Clostridium botulinum bacteria, which can produce a harmful toxin in certain conditions. The bacteria can be present in soil, dust, and some raw foods. However, it's important to note that botulism is extremely rare in fermented foods due to the acidic conditions created during the fermentation process.
During lacto fermentation, the natural sugars in the pineapple or other fruits used in tepache are converted into lactic acid by lactic acid bacteria. This acidification process creates an environment that inhibits the growth of harmful bacteria, including Clostridium botulinum. The pH of the liquid drops as the fermentation progresses, which further prevents the growth of any potential pathogens.
To be on the safe side, it is recommended to regularly check the pH levels of your tepache. The ideal pH range for safety is below 4.6, as botulism spores cannot reproduce in such acidic environments. You can use a pH meter or pH test strips, which are easily available in brewing supply stores or online. By monitoring the pH, you can ensure that your tepache remains within the safe range.
It's worth noting that the fermentation process takes time, and the pH will gradually decrease as the fermentation progresses. It's a good practice to check the pH at different stages of fermentation to ensure that it remains within the safe range. Additionally, maintaining proper hygiene throughout the process, including using clean equipment and washing fruits thoroughly, is essential to minimize any potential risks.
In my personal experience, I have been making tepache for years without any issues related to botulism or other foodborne illnesses. As long as you follow proper sanitation practices, monitor the pH levels, and consume the tepache within a reasonable timeframe, the risk of botulism is extremely low.
While it is highly unlikely for tepache to develop botulism due to the acidic conditions created during fermentation, it's always a good idea to check the pH levels to ensure safety. Keeping the pH below 4.6 will ensure that botulism spores cannot reproduce. By following good hygiene practices and monitoring the fermentation process, you can enjoy your homemade tepache without any concerns.