Recent content by scobysurfer

I'd like to hear member thoughts on this and what they personally use. I'll be doing my first batches with white sugar and see how they come out. I don't think it'll make a big difference, considering the sugar is consumed, maybe less minerals is all..

OK, so I just got several SCOBYs in the mail and this latest one just sank straight down after I put it in. Am I already off to a bad start here? Also, I notice there are many discussions on whether to refrigerate or keep a SCOBY outside, but what about the oxygen level? Besides temperature...

Anchor Hocking ($8) - http://tinyurl.com/msq7nj5 Kombucha Brooklyn ($20) - http://tinyurl.com/momgszx

I meant for fermenting, but thanks for the suggestion.

I feel like "Continuous Brew System" is just a marketing ploy to sell a container with tap, that's it. How do you define continuous brew? My definition of continuous brew is the ability to ferment multiple batches of kombucha without having to remove the scoby. Whether that's done with a spigot...

I want to up my production and need a couple more typical 1 gal. glass containers. Any suggestions for buying more online? I don't want to have to buy a kit just in order to get the container.

Love the color showing through, thanks for sharing.

Very nice!

I've actually had a tea bag rip open, which ended up leaving loose tea in my primary ferment. Needless to say it was stronger, and fermented faster. I may end up doing this on purpose for future ferments, I don't see a reason why not. All I have to do is strain it before the second ferment.

So many different methods, thanks for the responses. I'm going to try fresh pressed ginger juice (http://chinesefood.about.com/od/vegetablesrecipes/qt/gingerjuice.htm) on my second ferment.

I just bought my first 5 gal. ball lock Cornelius keg and am looking forward to dispensing it! kyt - Do you force carb your buch?

Lion Hart uses 50 gal. stainless steel wine fermenters. Around $800 a pop for each! https://www.youtube.com/watch?v=hwUohgm9tH4 House Kombucha uses plastic fermenters. https://www.youtube.com/watch?v=tBYqLQFNox8 Is House endangering the public by fermenting in plastic? Given the setups of...

This is the result when I pulled 2 "layers" from my 5-batch scoby apart: Do you think I should throw these scoby pieces back on top of the one intact scoby that remained, or should I just toss them out? The pieces are noticeably a little whiter and harder to the touch than the intact scoby...

I've had mine in the fridge for 2+ months, what's wrong with keeping it there?

I probably have my terms mixed up, but I'm referring to all the ingredient/plant matter used for the root beer flavoring ie. roots, beans, herbs etc... The question is, do you leave it in during fermentation or strain it out?