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Search: Posts Made By: Zapped
Forum: Kombucha & Fermented Tea Forum 09-09-2013, 05:41 PM
Replies: 7
Views: 926
Posted By Zapped
@kimberleegk - you used the phrase "corn sugar"...

@kimberleegk - you used the phrase "corn sugar" but at least in the U.S. that's not a commonly used expression for any type of sugar. Corn syrup is basically glucose, and folks don't use that to...
Forum: Kombucha & Fermented Tea Forum 08-25-2013, 02:13 AM
Replies: 11
Views: 3,284
Posted By Zapped
That's a year-old suggestion you're replying to.

That's a year-old suggestion you're replying to.
Forum: Kombucha & Fermented Tea Forum 07-24-2013, 02:48 PM
Replies: 3
Views: 926
Posted By Zapped
When you say "second fermentation" are you...

When you say "second fermentation" are you talking about a small (maybe 1/2" to 1" or 12mm to 25mm) scoby that formed up in the neck of a flip-top bottle during (sealed) secondary fermentation? Or do...
Forum: Kombucha & Fermented Tea Forum 07-20-2013, 03:10 PM
Replies: 3
Views: 729
Posted By Zapped
Your images are out of focus and the busy...

Your images are out of focus and the busy background makes it impossible to tell whether the many dark splotches I see are mold or not.
Forum: Kombucha & Fermented Tea Forum 06-23-2013, 03:03 AM
Replies: 6
Views: 6,006
Posted By Zapped
I'm actually glad you bumped this year-old thread...

I'm actually glad you bumped this year-old thread because I never did find any specific methods to measure either alcohol content or residual sugar content in my home-brewed Kombucha. Still hoping...
Forum: Kombucha & Fermented Tea Forum 06-22-2013, 03:31 AM
Replies: 5
Views: 348
Posted By Zapped
pH around 3 sounds great. I suppose I've had...

pH around 3 sounds great. I suppose I've had baby-scobys less than 1/4" thick also, depending on the temperature in the house - they're thinner in the winter when the house runs cooler. Still strange...
Forum: Kombucha & Fermented Tea Forum 06-21-2013, 03:57 PM
Replies: 5
Views: 348
Posted By Zapped
If the yeast & bacteria in the mail-order scoby...

If the yeast & bacteria in the mail-order scoby aren't very active, it's possible you haven't really fermented the tea. Do you have a healthy new baby-scoby that's at least 1/4" thick, preferably...
Forum: Kombucha & Fermented Tea Forum 06-17-2013, 05:59 PM
Replies: 5
Views: 724
Posted By Zapped
Do you have any screw-top bottles lying around?...

Do you have any screw-top bottles lying around? Your theory is that pressure is leaking out of the flip-tops, but if you poured your primary ferment into some screw-top bottles at the same time, you...
Forum: Kombucha & Fermented Tea Forum 06-16-2013, 12:43 PM
Replies: 4
Views: 1,192
Posted By Zapped
Thanks @AZ_IPA, I didn't know that. I knew that...

Thanks @AZ_IPA, I didn't know that. I knew that common flies are attracted to trash & pet waste, and for sure I wouldn't want those any where near my KT. Haven't had any problem with fruit flies so I...
Forum: Kombucha & Fermented Tea Forum 06-15-2013, 07:29 PM
Replies: 4
Views: 1,192
Posted By Zapped
Large house flies get into all kinds of nasty...

Large house flies get into all kinds of nasty things, but fruit flies are pretty clean. Bottle it & enjoy.
Forum: Kombucha & Fermented Tea Forum 06-14-2013, 07:20 PM
Replies: 5
Views: 332
Posted By Zapped
@dcHokie - nothing wrong with keeping that...

@dcHokie - nothing wrong with keeping that vinegary batch as a "hotel" to store all your future scoby babies. Every couple of months I brew a little extra sweet tea just to change out the liquid in...
Forum: Kombucha & Fermented Tea Forum 06-14-2013, 06:34 PM
Replies: 5
Views: 332
Posted By Zapped
How long is "for a while"? Anyway, no, I never...

How long is "for a while"? Anyway, no, I never blend.
Forum: Kombucha & Fermented Tea Forum 06-11-2013, 10:40 PM
Replies: 18
Views: 2,424
Posted By Zapped
I believe (but can't say for certain) that their...

I believe (but can't say for certain) that their "Classic" line is un-pasteurized and thus may contain more than 0.5% ABV. In some states it's sold only to adults over 21 yrs old. This one seems to...
Forum: Kombucha & Fermented Tea Forum 06-09-2013, 12:40 PM
Replies: 7
Views: 433
Posted By Zapped
Most commercial KT is pasteurized & the probiotic...

Most commercial KT is pasteurized & the probiotic effects are wiped out. It's crazy, isn't it? We all know that even if fruit juice is refrigerated it will eventually ferment but it's not treated as...
Forum: Kombucha & Fermented Tea Forum 06-08-2013, 06:27 PM
Replies: 5
Views: 536
Posted By Zapped
The bottles were cooled to room temperature...

The bottles were cooled to room temperature before you added the KT, right? If you poured KT directly into bottles that had just been sanitized with boiling water you might have killed the yeast.
Forum: Kombucha & Fermented Tea Forum 06-08-2013, 01:04 AM
Replies: 10
Views: 914
Posted By Zapped
Not a true foamy head from pouring a refrigerated...

Not a true foamy head from pouring a refrigerated KT, usually just bubbles in the glass like a commercial ginger ale or 7up/sprite soda drink. But.... if I pour it room temperature right after a long...
Forum: Kombucha & Fermented Tea Forum 06-07-2013, 04:02 PM
Replies: 10
Views: 914
Posted By Zapped
Seems like a reasonable question, jbaysurfer. If...

Seems like a reasonable question, jbaysurfer. If you're getting carbonation during 2nd ferment then you probably have enough residual sugar left over from your primary ferment to give you the fizz...
Forum: Kombucha & Fermented Tea Forum 06-06-2013, 08:09 PM
Replies: 10
Views: 914
Posted By Zapped
Because I add either fresh or crystallized ginger...

Because I add either fresh or crystallized ginger at the start of the secondary ferment, I have chunks of ginger floating around the batch. I want that strained out during final bottling into my...
Forum: Kombucha & Fermented Tea Forum 06-06-2013, 03:04 PM
Replies: 9
Views: 476
Posted By Zapped
Tea bags are sometimes packaged & labeled in...

Tea bags are sometimes packaged & labeled in larger sizes: called "ice tea" or "family sized" or both. I treat them as double a normal tea bag intended for one-cup use. Pretty sure I weighed the...
Forum: Kombucha & Fermented Tea Forum 06-06-2013, 02:55 PM
Replies: 10
Views: 914
Posted By Zapped
Yes, if it's warm. I don't get those little...

Yes, if it's warm. I don't get those little scoby-plugs during the winter months in my house when the inside temps are around 70, but when we let it float up to about 78 or 80 in Texas summers I'll...
Forum: Kombucha & Fermented Tea Forum 06-05-2013, 03:42 PM
Replies: 2
Views: 1,193
Posted By Zapped
Don't use teas with with bergamot. Too much can...

Don't use teas with with bergamot. Too much can kill the culture.

I mix black & green teas all the time, but never reduce black tea below 50% per general recommendations on the internet. Your...
Forum: Kombucha & Fermented Tea Forum 06-04-2013, 02:21 PM
Replies: 4
Views: 816
Posted By Zapped
How does the outside temp affect your brew -...

How does the outside temp affect your brew - you're not fermenting this outdoors, are you?
Forum: Kombucha & Fermented Tea Forum 06-04-2013, 02:19 PM
Replies: 3
Views: 233
Posted By Zapped
pH=2.3 seem pretty darned acidic. Must taste like...

pH=2.3 seem pretty darned acidic. Must taste like strong vinegar.

Just curious why you would go below ph=3.0 or let it ferment for much more than 7-10 days?
Forum: Kombucha & Fermented Tea Forum 06-01-2013, 11:06 PM
Replies: 2
Views: 636
Posted By Zapped
Just leave it in your normal fermenting area and...

Just leave it in your normal fermenting area and use the scoby and a cup of the tea as starter for your new batch when you return. The tea of course will have become more vinegary than you'd want to...
Forum: Kombucha & Fermented Tea Forum 06-01-2013, 11:01 PM
Replies: 2
Views: 411
Posted By Zapped
I use the pH=2.8-4.5 strips since they're perfect...

I use the pH=2.8-4.5 strips since they're perfect for testing Kombucha as it drops down to the pH=3.0 target.
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