submitted 4 days ago* (last edited 4 days ago) by TheGiantKorean@lemmy.world to c/homebrewing@sopuli.xyz

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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.

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[-] plactagonic@sopuli.xyz 6 points 4 days ago

I did some wild ferments few years ago. The main criteria is if it smells and tastes good.

lactic smell and taste (like yogurt or cheese) is fine but for some too acidic
alcohol don't smell that strong, it is usually just a hint
fruity and funky notes are good
vinegar smell is bad, it means you made vinegar
bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it's disgusting so you don't drink it
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