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Day 104 Update on IPA and Tepache

The IPA, as expected, kicked off sometime overnight and has a nice, steady action going on in the airlock. It does not appear that it will need a blow-off set-up…at least, not yet.

The tepache is also giving off a gentle, but regular airlock bubbling. It is maintaining a fairly thick foam, covering the surface. It has a thin brown “dusting” covering it…almost like it was sprinkled with cinnamon. But it wasn’t, because I only used a whole piece of cinnamon and it did not break down.

Tepache, racked for a couple more days, with a beer.

Tepache, racked for a couple more days, with a beer.

Anyway, the flavor is improving, in my opinion. It’s still very sweet and the cinnamon is very forward; however, it has a growing tangy flavor. I think one more day and then rack it, bottle it, wait a couple days and pasteurize and refrigerate it.

Update: The brown covering on top of the foam on the tepache has become more of a drape and there is a ring of stuff just above the foam level inside the carboy. It looks more like the color of yeast now.

Layer on top of foam is getting yeastier looking and leaving a ring on the bottle.

Layer on top of foam is getting yeastier looking and leaving a ring on the bottle.

It’s too late to deal with it tonight, but I think I’ll rack this to a half gallon carboy tomorrow and if there is leftover, I’ll do a SG test and refrigerate it. Then I’ll precede as planned with a few bottles to carb and pasteurize. I wonder if the Mexican store owner would accept a bottle? Who better to give feedback on tepache than a man who has made it and given me tips regarding it. I think I am taking it a step beyond what is traditional, but it would be interesting to get his opinion!

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