Alcohol 101

Beaded Bubbles Winking at the Brim, Baby

We’ve talked about two types of yeast/acetic fermentation so far: tepache and vinegar. In both cases, bacteria consume the alcohol produced by the yeasts’ metabolism of sugar and then excrete acetic acid, also known as vinegar. But unlike yeasts, those bacteria need oxygen to do their thing. So if we stick an airlock on our fermentation vessel (helpfull…