What You Need to Know
The cellulose-producing Acetobacter species and fermentative yeasts adapt to new carbohydrate sources, with gluconic acid production shifting based on substrate. In tepache, wild Saccharomyces strains may dominate, while in jun, osmophilic yeasts preferentially metabolize honey fructose.
Creates novel fermented beverages with distinct acidity profiles while reducing starter culture waste.
Key Parameters
Temperature
24°C
20°C - 28°C
Time
7 days
3 days - 14 days
Equipment
Wide-mouth glass vesselBreathable coverpH stripsHydrometer
Steps
- 1.
Tepache de SCOBY (Mexico City fusion bars): Accelerates fermentation while adding probiotic complexity
The Science
Primary Reaction
Microbial fermentation