u/CearidLoc

I started two months ago with basic Tepache. Pineapple rinds and core, 3/4 cup brown sugar, 1/4 cup honey, 1 tsp. Cinnamon. I've been adding lemon, lime and ginger to mix it up a bit. The last batch I created was so good I decided to try and make a wine out of it. I fermented it for 4 days then filtered it and placed it in a one gallon bubbler. I then added more water, sugar and honey and fermented for a day. Poured that in to make up 1 gallon and added ec-1118 yeast. I added another 1/2 cup of white sugar to kick start the yeast. It currently releases a bubble once every 10 seconds. It was once every 5 a few days ago. Looking forward to finishing it off, any tips would be appreciated.