submitted 1 month ago* (last edited 1 month ago) by TheGiantKorean@lemmy.world to c/homebrewing@sopuli.xyz

6 comments fedilink hide all child comments

Does anyone here mess around with using exclusively wild yeast to ferment?

Specifically I ask because I've got some tepache that is almost assuredly alcoholic at this point, and was wondering if it's OK to drink.

Generally though I also like the idea of using wild yeast for fermentation.

you are viewing a single comment's thread
view the rest of the comments

[-] MuteDog@lemmy.world 2 points 1 month ago

yeah, you can back sweeten it, whether it tastes bad for other reasons is really going to depend on what sort of flavors the wild yeast and bacteria produced. Good luck!

[-] TheGiantKorean@lemmy.world 2 points 1 month ago

Thanks!

this post was submitted on 30 Sep 2024

14 points (93.8% liked)

Homebrewing - Beer, Mead, Wine, Cider

2204 readers

1 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

founded 1 year ago

MODERATORS

SpiderShoeCult@sopuli.xyz

plactagonic@sopuli.xyz