Last Activity:05-22-2015 12:55 PM
Likes Given: 4
12 Likes on 10 Posts
Posted in thread: Jun fail on 12-23-2014 at 04:23 AM
I'm a kombucha specialist, but every time I try to raise some jun I get the same results. I
make plain jun and then transfer to secondary containers adding different herbs as flavoring. I
close the to...
Posted in thread: Searching for Professional Brewer on 01-19-2014 at 01:01 AM
Rowdy Mermaid Kombucha manufacturing and taproom in Boulder, Colorado is searching for a
professional kombucha brewer experienced with brewing large batches (50-200 gallons), alcohol
control, yeast co...
Posted in thread: High Pressure Steam Cleaner on 01-12-2014 at 02:17 AM
Commercial high pressure steam sterilization equipment is expensive. Typically they're in the
$4-8k range. I'm wondering if there is a ~$2k option that will do the same thing. Most of the
Posted in thread: How to chill a tank? on 10-09-2013 at 03:25 PM
Thanks for the ideas. I'll research the thread cited. Space may be an issue, but we'll see.
Posted in thread: How to chill a tank? on 10-09-2013 at 02:49 AM
I asked this question on ProBrewer and thought I'd post here as well. I'm pushing 200 gallons
of hot liquid from my electric kettle to a variable capacity stainless wine tank. I need to
cool that to 7...
Posted in thread: Cheap Labels or Label Machine on 09-26-2013 at 03:23 AM
I need >.10 cent labels for a truckload of bottles. Anyone know of a way we can do our own pad
printing, silkscreening, or clear label production on the cheap? Know of an inexpensive label
Posted in thread: Putrefaction! on 09-04-2013 at 07:05 PM
The kombucha forum is largely noobs without experience with yeast and brewing. I don't think
this is a question they could answer.
Posted in thread: Putrefaction! on 09-04-2013 at 06:37 PM
I'm not actually sure, except that after 4 days in a sealed container the entire thing began
reeking horribly of rotten trash. I opened the top and a blast of rotting alcohol smell almost
knocked me o...
Posted in thread: Halal Kombucha on 09-04-2013 at 05:06 PM
Kombucha is a ferment, and all ferments create alcohol. There are ways to reduce the alcohol
content, but in my experience, it's very, very difficult to make an under-alcohol kombucha (
Posted in thread: Adding lemon and ginger to secondary fermentation on 09-04-2013 at 04:56 PM
Use the juice, but be careful. Lemon flavor is often amplified in kombucha. A little tends to
go a long way. Same for lemongrass.