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No, tepache is like a spontaneous pineapple wine. Maybe you'll get a yeast cake

I dont want to be an a$s, but "blueberry" is "arándano" in spanish. Saludos desde Chile

Gala/granny with s.bayanus yeast... It is awesome

And some golden delicious cider with Ale yeast

Plum Jerkum from Chile!

Gratus, thanks for your help. The very small one has like pink flesh, the one in the middle has white flesh. I think the green is granny too.

Hi everybody! Today I was walking the dog and I found these on the streets of Santiago (Chile). Can anybody recognize them? They are very small and they have some time left to be riped but I was thinking about a crabapple cider with free fruits (in fall) Thanks you for your help.

This is my Fuji apple w/saison yeast batch. 6,5%abv. The pic with the glass is from a friend. This is my 1st serious batch and I'm proud. Greatings from Chile

Thanks for all the help, guys! Gracias por toda la ayuda, amigos!

So, I repitched and wait for another day (yesterday) and just today (21-10-2016) is fermenting but now the juice has a caramel brown color. Does it change the taste too?

Yes. I waited like 15-17 hours. Yesterday and today have been a very cold days and my homebrew room is at 60-66*F...is it too cold for saison yeast?

Hi everyone, first post in this forum but a good reader, I got all the info i need from here (actually I have the app in my phone). So, I juiced the apples (and a few strawberries), pour the juice into a carboy and pitched with saison yeast (rehydrated and activated with a little of apple...

Like a semi sweet but high abv fruit flavored sparkling mead. Which is right now. But Im affraid of bottle bombs if I bottle it and cold crash it

Like a semi sweet but high avb fruit flavored sparkling mead. Which is right now. But Im affraid of bottle bombs if I bottle it and cold crash it

Like a semi sweet but high avb fruit flavored sparkling mead. Which is right now. But Im affraid of bottle bombs

So, what should I do? Bottle it and cold crash it? Let it be? Cold crash the whole carboy and then bottle?

Gracias

So, I just watered down with some passion fruit yerba mate and some pineapple peel infusion. I used metabisulfito de potasio (I have no idea how that goes in english) but like 3 days later it has started bubbling again... What did I do wrong? Please

Hi, here in Chile we have something like a scrumpy and it's calles "chicha". You can make it from grapes or apples....and in the deep country they put some raw meat to make the fermentation go faster (because of the protein and son nutrients for the wild yeast)

You can take gravities readings till you get at 1.000 or below. that means your worth have no more sugars for the yeast to eat. Then, when you bottle use just one plastic bottle (glass leaves no off flavors and keeps the O² out) to know when the carbonation is done and then cold crash it. If you...