Recent content by AntX

I didn't mean to sound condescending, so I appologize for that. Z. Kombuchaensis is new to me.... here's an abstract of a study done by australians in 2004: "Abstract Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid...

In spite of what you think, Kombucha is not "merely an acetobacter of no particular importance" or "yeasts of a common airborne variety". It's a symbiotic colony. First, the yeast. It can be either Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces...

With the magic wand, select all the "white" part of the picture. Then, under selection, pick "Feather". Then go to filters, and blur that selection until you're satisfied with the results. I usually make the background transparent before, so that I can paste the picture unto any...

Made me think of this. Thank you.

LOL! Looks messy for sure. It's a beautiful mix of krausen and hops you got there. How long has it been in primary? You'll probably want to rack it a bit before bottling if you don't want that in your bottles. :)

They call it Koffuccha, actually! :D

Bamp! Any updates on your kombucha coffee? Has it formed a mother yet?

Thirsty you say? I'm drooling. I'm doing continuous feed additions with my brew (I really don't know how to call that anymore... caramelized cyser? cider+bochet? amber apple hydromel? whatever) . Anyway. It's down to 1.008 now. It's been bubbling for a few days, but the gravity hasn't...

huh, wat? :confused:

Yes, and no. We probably won't know for sure until fermentation is done, as caramelization may create a fudgeton of unfermentable sugars (or other stuff). It also depends on the percentage of glucose & fructose in the honey, and varies greatly from one to another.

Oh yeh, the color! Put a bit of that baby in a glass, and hold it up to the sun, you'll be AMAZED. It has gold / bronze / amber hues... :fro: friggin sexy if you want my opinion! :rockin:

I was wondering how much adverse effect the process has on the fermentability of sugars in the honey. I love the reddish hue, and the incredibly awesome smell (marshmallows and nuts!!) it gave to my cider... but I'm just wondering. Somewhere I've red that past a certain point (160 Celcius?)...

Add S-33 to the list. Last time I started a cider with it, then put the trub and cake in the fridge... forgot to wash it. Well guess what, It continued to ferment there... at 4 degress celcius!?! It's now happily bubbling in a second batch, this one cold-conditionned. Yay for mutants!

Actually, I'd keep the (now empty) content of that bucket... who knows. It might be drinkable in a year from now. Relax, have a homebrew, blah blah. :D

Ich bin kein krank, ich bin betrunken! :drunk: