Last Activity:01-22-2014 8:29 PM
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149 Likes on 135 Posts
Posted in thread: Just sharing on 01-15-2014 at 03:03 PM
Has the addition of cultivated yeast in the primary helped the failure to carbonate issue your
kombucha had been experiencing?
Posted in thread: Bubbles liftin scoby help???? on 01-15-2014 at 03:00 PM
S1....what temp is your base liquid? Many times you see aggrressive bubble development like
this when the ferment is on the warmer side of the spectrum. Nothing wrong with it and the
presence of CO2 w...
Posted in thread: Hydrometer useful for Kombucha? on 01-15-2014 at 02:52 PM
Kombucha needs to be below pH 4.0 from a safety standpoint as an aceto-based ferment. With
different tea blends you will find a different preference point. My personal preference runs
from 2.8-3.2. pH...
Posted in thread: Brewing Jun on 01-15-2014 at 02:37 PM
I just joined and requested a culture. Crossing fingers!! :DI had seen on ebay too but that was
my concern- how do I know it isn't just a kombucha in Jun clothing since I would never have
seen one? I ...
Posted in thread: Brewing Jun on 01-15-2014 at 12:08 PM
My Jun is going gangbusters. Definitely not kombucha. Culture ferments a full 10F lower than
kombucha, anaerobic (lactobacillus is dominant, in kombucha it is aerobic acetobacter), no
yeast threads li...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 01-01-2014 at 03:00 PM
Wanted to share a yogurt you can make using the rice wine liqueur around Day 3... have not
made it yet, but I will with my next batch of rice wine.
Posted in thread: Sassafras/sarsaparilla root beer recipe? on 11-08-2013 at 10:13 AM
On the 'old feet' smell....not all Champagne yeast are the same. You have Red Star Champagne,
then many choose EC-1118. And I have never been pleased with either in sodamaking. My personal
choice is P...
Posted in thread: Red Wine looks Brown on 10-25-2013 at 04:30 PM
Adding sorbate + Campden/k-meta while you have lees still dropping will usually mean
refermentation is going to be likely in the presence of a fermentable. Typically you want the
batch to be free of 9...
Posted in thread: Apple Cider into Wine problem on 10-25-2013 at 03:40 PM
While preservative free is preferred you may not always find it. It goes back to 'read your
labels and know the additives'. It may be the preservatives are ascorbic acid, potassium
metabisulphite and ...
Posted in thread: sourdough with wine yeast on 10-25-2013 at 03:24 PM
That layer of booze in your sourdough is called 'pot liquor' and the 'old sourdoughs' in camp
would drink this hooch. I just stir it back in and adjust my hydration in the starter as if you