Dag

Sometimes it breaks down over another day or two. Stir it gently, move it somewhere cooler, and taste it tomorrow. If it is still trailing off the spoon after that, pour it away and start again, because it will not become pleasant.

That is ropiness, and the warm kitchen is the explanation. Certain bacteria, lactic acid bacteria usually get the blame, produce thick stringy compounds while they work through the sugar, and warmth plus plenty of sugar plus a young ferment is exactly when they get the upper hand.

It turns up in kombucha, water kefir, kvass, even wine and cider. Not unique to tepache and not a sign you did something unusual.