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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...

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.

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...

I'm curious about what people thought A&W's "Made with Aged Vanilla" claim meant? Are they using real vanilla bean or letting some artificial stuff sit on the shelf a while longer.

I noticed my scoby is starting to get too large in diameter for my gallon fermenting jar. Is it ok for me to basically just cut it in half? My other question is, how is it that when I got my starter scoby that it produced another bigger scoby atop of it while the resulting scoby never...

This is an offshoot of Crazy8's recipe and making some modifications in order to brew out a hard root while avoiding the use of sassafras: 8 Qts. Water 1/4 cp. Sarsaparilla 1/4 cp. Wintergreen 25 1/2 cp. Brown Sugar 2 tsp. Vanilla Bean (chopped) 1/4 cp. Chopped Raisins (dark and white...

After boiling down the ingredients, does anybody leave the grog in there while its brewing or do you strain it out? My brewer buddy suggests keeping it in, while the recipes I read albeit for non-alcoholic roots suggests straining them out.

While comparing Polar's Natural/Organic Root Beer vs Stewart's I noticed a delightful honey like taste in the latter. After reading the ingredients, my friend insists its just a variety of the corn syrup used. These are the ingredients: Carbonated Water, High Fructose Corn Syrup, Natural...

I noticed with my previous batch, even at a lower overall temp and using the same combination (50/50 green and black) that the fizz was stronger right from the open glass. I attribute this to the fact that one of the tea bags that I had thrown in had opened up and all the tea was left to...

I know some people on here love to use ginger. In what form do you sprinkle ginger in? Grated right off the root? Powdered? Boiled down liquid? I tried using grated ginger and didn't like it at all.

My friend and I are brewing root beer and in order to better hone in our recipe, we'd like to first know what's out there and what truly makes a great root. What sort of characteristics am I look for when doing a survey/sampling of root beers? Sweetness Fizz Bite Viscosity Color Anything...

I want to conduct a poll as to everyone's favorite base teas. I've been using a 50/50 green and black and feel its time to start experimenting with other combinations.

The flip-top bottles I'm using on my second ferment have some really weak tops ie. I don't think they're sustaining enough pressure. I'm thinking about just corking them, would there be a problem with that? Should I go with natural or synthetic corks?

Here a shot of an acidic KT brew with 30% juice on its second day of its 2nd fermentation. Is it normal to have this much action happening already on the second day?

I'm ready to start my second batch and so I picked up a couple of black teas at the supermarket. Are either Earl Grey and English Breakfast fine for brewing booch? I believe the Early Grey has both a stronger flavor profile and is more caffeinated than the English Breakfast. The packaging on...

Its been 2 weeks since I began my first batch and it is now ready for bottling! I got the pH tested this past Friday and it was at 2.3, I'm still awaiting a digital pH meter but I am certain it is now ready for bottling. The scoby is about 3/8ths of an inch and I don't taste any sweetness. I...

I went to my local brew supply and found that there pH strips are in the range of 2.8 - 4.5, which isn't really ideal for kombucha considering the target is 3. How do you test acidity and where do you get your strips, if you do buy them?

I started brewing KT today and noticed the temperature of my brewing vessel remains between 68-70 degrees. I live in NH and I house the brewing vessel in a corner cupboard in my kitchen. I've read that the optimum temperature for fermenting is between 72-80 degrees with a ready date between...