White cloud of foam while fermenting tepache
I have lately tried to ferment tepache, for the firs time. The first stage went well, after three days there were white bubbles, it tasted less sugary and a bit yeasty. When I bottled it for the second fermentation, with no air flowing in, after 12 hours I came back to see this cloud of white foam. I am wondering what it might be.
Best Answer
Are you able to share a picture of what this foam looks like?
If you are sure that the bottling is tight and there is no air seeping in, then it is most likely just carbon dioxide that is rising up the surface and creating the bubbles. During second fermentation, carbon dioxide is still produced.
However, if there is a possibility of any air seeping in, then it could be kahm yeast. Nothing to worry about, you can just skim it off and the rest of your tepache will be fine.
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Quick Answer about "White cloud of foam while fermenting tepache"
This cloudy white film or foam is generally harmless. Simply scoop it off before bottling or when you see it develop. What if my tepache isn't sweet enough? If you prefer your drinks on the sweeter side, add more sugar at the first fermentation stage and the resulting drink will be sweeter.How do you know when Tepache is done?
You should see enough bubbles that form on the surface of the tepache. When you have both enough bubbles and fizziness, the tepache is ready to be bottled for its second fermentation.How long can you ferment Tepache?
You don't want bugs or bacteria to get in, but you don't want the container to be completely airtight. Let ferment for ~3 days. If it is quite hot (over 80F) where the Tepache is brewing, you may want to only give it 2 days.How long does second fermentation take Tepache?
Either refrigerate and drink the tepache as is, or carbonate it in the second fermentation. Second Fermentation (Optional): Funnel the liquid into fermentation-grade bottles, leaving about 2 inches free at the top of each bottle. Set somewhere room temperature and dark, then allow it to ferment for another 1 to 3 days.Why is my Tepache sour?
The longer it ferments, the more fizzy and sour it will become. Strain off and serve over ice as is, or to produce a more carbonated beverage, place in airtight bottles 3 days into fermenting (before it becomes too fizzy), cap, and refrigerate immediately.The easiest Tepache ever! (Fermented Pineapple Beer)
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