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.

  • plactagonic@sopuli.xyzMEnglish
    0·
    2 months ago

    I did some wild ferments few years ago. The main criteria is if it smells and tastes good.

    • lactic smell and taste (like yogurt or cheese) is fine but for some too acidic

    • alcohol don’t smell that strong, it is usually just a hint

    • fruity and funky notes are good

    • vinegar smell is bad, it means you made vinegar

    • bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it’s disgusting so you don’t drink it

    • …

    Try it and you will see.