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10-20-2013

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09-23-2014 12:31 AM

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  • Posted in thread: Bottling Kombucha in champagne bottles. on 09-10-2014 at 07:50 AM
    No. The kombucha does keep fermenting a bit after bottling, which is mostly due to the yeasts.
    However, since the kombucha doesn't get overly carbonated, I guess that means that there wasn't
    very much...

  • Posted in thread: How to measure sugar and alcohol content on 09-09-2014 at 07:18 PM
    Gravity readings (with a hydrometer) give virtually no information about sugar and alcohol
    content in kombucha!!!! A hydrometer is very usual when making beer, but for kombucha it's
    pretty useless, be...

  • Posted in thread: Bottling Kombucha in champagne bottles. on 09-09-2014 at 07:12 PM
    Yes, I've bottled in champagne bottles. In fact, I bottle almost all my 'booch in them. I like
    to keep my kombucha for extended periods of time (several months up to several years), so
    bottling in cha...

  • Posted in thread: Taste on 08-29-2014 at 08:03 PM
    Yes, usually a small scoby forms in the bottle. However, the kombucha doesn't get more vinegary
    once bottled, because there's no oxygen available. It does ferment a bit more, but that's
    mostly due to ...

  • Posted in thread: Taste on 08-18-2014 at 10:00 PM
    ** Cautionary note**Using fresh fruit, it should be drank relatively fast due to the shelf life
    of the fruitWhy?? Have you ever had kombucha go bad? I haven't and I've stored some of my
    (fruit) kombuc...

  • Posted in thread: is oxidation a concern when bottling? on 07-27-2014 at 06:03 PM
    I am confused. You cannot bottled condition to a specific co2 volume with kombucha? I would
    think a similar method to to beercidermead would work, .5-1oz table sugar to gallon? When you
    bottle the kom...

  • Posted in thread: is oxidation a concern when bottling? on 07-24-2014 at 03:15 PM
    No, in kombucha it isn't much of an issue, since the culture actually requires oxygen.

  • Posted in thread: best bottles for natural carbonation on 07-03-2014 at 06:15 AM
    I use champagne bottles. They're strong, you can reuse them indefinitely and you can easily cap
    them with crown corks.Ordinary wine bottles are not a good idea, because the glass is too
    thin...

  • Posted in thread: Mothers forming during second fermentation on 06-08-2014 at 08:17 PM
    I (almost) always get small SCOBY's in my bottles as well. However, I don't see much problem
    with that. To me it's just a sign that the culture is still alive (and kicking) in the bottle.
    I simply jus...

  • Posted in thread: Opinions please? on 06-02-2014 at 07:29 PM
    What dark spot do you mean????Your ferment looks kind of okay to me, but since you say that the
    baby is pretty thin, that could mean that your ferment is (too?) slow...

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