Just a quick update today. I just spotted a bubble in the airlock on the American Wheat RyePA, so it’s still fermenting. I know that I can’t trust airlock activity 100%, but it’s usually a good indicator to leave things alone for awhile longer. I’ll take a hydrometer reading this weekend.
It’s been 72 hours for the current tepache batch and it appears to be picking up on fermentation…fair amount of bubbles on the surface. I snapped down the lid on the fermentation bucket and I’ll let it keep doing it’s thing for a few more days.