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.
OK, thank you. I figured I could back sweeten it, or will it not taste great for other reasons?
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!
Thanks!