the Mexican still fermenting i was tring to ferment for the whole week not just the 5 days so i could see the different between them. the first ones were 26 to 25 Celsius for 5 days but this Mexicans like 18 to 22 Celsius lower the temp at this level is slower the fermenting will take longer .if i get some where near to 1010 that is how with the lower temp and the longer fermenting time.
i did notice with the last two at 26 to 24 that when opened after like 20 min they were flat all ready like water beer wine taste not beer taste still.