Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Kombucha beer
Reply
 
LinkBack Thread Tools
Old 12-11-2012, 11:42 PM   #1
ttgfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 2
Default Kombucha beer

Anybody have experience with kombucha beer making with a second fermentation with an airlock?
I was thinking of taking my finished kombucha and adding some sugar and yeast, put on an airlock and see what bubbles.

__________________
ttgfish is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 02:08 AM   #2
loftybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Wilkes-Barre, PA
Posts: 72
Liked 6 Times on 6 Posts
Likes Given: 1

Default

I'm not offering direct experience with what you propose, but I would not recommend adding straight sugar. It'll taste like hooch (fun old-school term for straight white liquor). If you want something like a beer that's more complex and appealing, go for the malt extract syrup or, even better, do your own mash! Add that instead of sugar. Otherwise, what you posted resembles a method of controlled souring for beer except that you don't pasteurize the kombucha in your method. I believe if you pasteurized it before your secondary fermentation, you would have greater control over the final product.

__________________
loftybrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 11:51 PM   #3
ttgfish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 2
Default

Great info, thanks. I had not thought of doing a mash, great idea. I agree that pasteurizing the kombucha would be a good way to maintain control of any wild yeast/bacteria.

__________________
ttgfish is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2013, 12:34 AM   #4
kingogames
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 153
Liked 14 Times on 13 Posts
Likes Given: 114

Default

I haven't seen this anywhere else online, but I tried this today since it is snowing outside. I have been making Kombucha for a while now, and I wanted to make it into a hard tea. Here's what I did for a 1 gal batch:

1 gal for my homemade Kombucha (aged about 7-10 days)- I think, can't remember exactly when I started this batch, I use a continuous brew system, so it's hard to tell.

3.5 oz. grated ginger- grated with a microplane

I boiled the Kombucha and ginger (well, simmered) for 15 min to kill any wild yeast, bacteria or other nasties in it. I would like some feedback as to whether this was necessary. I just didn't want to F- with the alcohol fermentation.

After boiling, I added 2 cups dark brown sugar & let cool in the primary until suitable for pitching yeast. While cooling, I put yeast (Nottingham) in 1/2 cu. warm water with 1/2 tsp. of yeast nutrient in a seperate container to "bloom."

Once cool, I added in the yeast mixture to the kombucha, ginger, sugar "wort."

I loaned my hydrometer to my dad, so I didn't get the OG, but based on other recipes for different stuff, this should come out somwhere in the 7% ABV range. (Comments/Feedback)

Stirred to combine/further hydrate/airate. Put lid on & airlock.

Here's the plan...

Will let it ferment 14 days, then I'll check it. If no activity, will rack to a carboy. I'm going to try it, and if not sweet enough, will want to add some sweetner to the secondary (reccommendations, tips please, this is my first time doing anything like this)

I'm thinking 30 days in the secondary, with airlock.

Then bottle with priming sugar. If cloudy, I will clear with gelatin. How long should I let it sit in the bottle? I'm thinking 2 weeks min.

Like I said, this is my first time doing anything like this, so please comment on anything and everything. This forum has been an invaluable help to me. Note: I have (am) celiac, so I am looking for a unique beer replacement, and I love Kombucha, so I thought this would be a cool experiment. What do you think?

__________________
kingogames is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 04:13 AM   #5
Cheapo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Surrey, BC
Posts: 240
Liked 10 Times on 10 Posts
Likes Given: 3

Default

Hey just wanted to see if there were any updates, this sounds like an interesting brew!

__________________
Snaggle Tooth Brewing
Primary 1: Caramel Ale
Primary 2: Pumpkin Amber Ale
Primary 3: Makeshift 'Draft'
Secondary 1: Empty.... :(
Secondary 2: Empty.... :(
Cheapo is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 09:41 PM   #6
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Cheapo....it seems the response is here.. http://www.homebrewtalk.com/f167/kom...rd-tea-379505/

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
brewing kombucha to add to beer seraphorist Kombucha & Fermented Tea Forum 26 03-11-2014 10:51 AM
Kombucha/Beer Blending - Anyone tried it? BennyDarko Kombucha & Fermented Tea Forum 18 08-11-2012 03:45 AM
I brew beer, kombucha, and hooch Lookin4space Introductions 3 02-10-2011 07:10 PM
Brewing beer and kombucha in the same house shawnbou Kombucha & Fermented Tea Forum 4 08-13-2010 09:54 PM
Kombucha & Beer... JacobS Lambic & Wild Brewing 6 02-23-2010 04:42 PM



Newest Threads

LATEST SPONSOR DEALS