What You Need to Know
Lactic acid bacteria (LAB) and wild yeasts convert sugars into lactic acid, ethanol, and CO2. Dominant microbes include Saccharomyces cerevisiae and Lactobacillus brevis.
Traditional street drink offering digestive benefits with 0.5-2% ABV, often served chilled with chili powder.
Key Parameters
Temperature
24°C
18°C - 30°C
Time
72 hours
48 hours - 120 hours
Equipment
CheeseclothStone fermentation weightspH stripsHydrometer
Steps
- 1.
Tepache Michelada (Mexico City): Adds fruity complexity to beer cocktail
The Science
Primary Reaction
C6H12O6 → 2C2H5OH + 2CO2