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Well obviously lol but from what I understood "true" tepache is usually a wild ferment, and wild yeast have a pretty low alcohol tolerance.

Isn't tepache usually a pretty low ABV? Like kombucha?

Will definitely be trying this. A friend of mine loves ciders, but has recently falling in love with the pineapple basil flavored Press hard seltzer. My idea is making a pineapple and basil cider to give him for Christmas.

Hey everyone! I'm looking to make a gift for a friend of mine, and he recently mentioned that he was a big fan of a pineapple cider he once had. Does anyone here have a decent recipe for a pineapple cider?

Has anyone used this yeast? This is my first time trying it, so I'm only making a small batch at first, but I can't seem to find any info online about the alcohol tolerance of this particular strain of yeast.

Oof. Yea nevermind lol

Got a room for rent in Alaska too?It's my favorite place in the world!

That's how I got here making these mistakes in the first place. Wouldn't wanna continue the cycle lmao

A fair point. I will definitely look into it for future projects!

Well now I'm much less worried, and at the least I've either back sweetened my mead, or step fed the yeast. Neither of which are the end of the world. I'll let is sit for a while longer. Take another reading in a week or so. Maybe rack it into secondary after that.

Starsan solution in the airlock instead of water? And when you say "still using airlocks" what else would they use?

So, what I'm getting is that going that dry in a week isn't unheard of, and the reason I was told to leave it for so long wasn't because it would take that long to ferment, but more that it would take that long to be a better tasting product? It's hard when I started this project thinking...

Yea I'll be heading to the brew store in a little while to ask them what yeast they gave me, but I doubt they gave me a champagne yeast. I told them it was my first time, and they were really helpful with everything. Also, I know I made a mistake not buying a hydrometer in the beginning, but I...

That's super surprising. Since this is my first time I guess I didn't consider that possibility. If that's the case then why would I have been told to just leave it for 3-4 weeks? I assumed that meant it would take that whole time to get through as much of the honey as it could.

Ok. That was my main concern. I'll have a little more info today. I'm going to run by the brew store and ask them what yeast they sold me since I didn't make a note of it and just tossed the package like a doofus lol at least then I'll know the theoretical tolerance of the yeast.

Could it really have eaten through all the sugars in a week? As I said I don't remember the yeast I used, but a week seems really quick. I was told that it wouldn't be ready for racking for at least 3 weeks

I am only a week into my first brewing experience. On 7/28/21 I purchased a 2 gallon brewing bucket with a rubber grommet in the lid, an airlock (3 piece), star san sanitizer, some yeast nutrient, and a packet of wine yeast (I'm a dummy and can't remember which one). I bought 3lbs of wildflower...