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.
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.
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!