Search results

I'm a kombucha specialist, but every time I try to raise some jun I get the same results. I make plain jun and then transfer to secondary containers adding different herbs as flavoring. I close the to of the bottle to bring up carbonation. A day later and these are my results: Raging...

Rowdy Mermaid Kombucha manufacturing and taproom in Boulder, Colorado is searching for a professional kombucha brewer experienced with brewing large batches (50-200 gallons), alcohol control, yeast control and packaging. PM me. :)

Commercial high pressure steam sterilization equipment is expensive. Typically they're in the $4-8k range. I'm wondering if there is a ~$2k option that will do the same thing. Most of the options I've seen have low PSI output, but I need to clean 200 gallon tanks where we can't get inside and...

Thanks for the ideas. I'll research the thread cited. Space may be an issue, but we'll see.

I asked this question on ProBrewer and thought I'd post here as well. I'm pushing 200 gallons of hot liquid from my electric kettle to a variable capacity stainless wine tank. I need to cool that to 75 degrees overnight, but I can't afford glycol for this process. Any ideas? Obviously, using...

I need >.10 cent labels for a truckload of bottles. Anyone know of a way we can do our own pad printing, silkscreening, or clear label production on the cheap? Know of an inexpensive label printer for clear labels or a printing machine?

The kombucha forum is largely noobs without experience with yeast and brewing. I don't think this is a question they could answer.

I'm not actually sure, except that after 4 days in a sealed container the entire thing began reeking horribly of rotten trash. I opened the top and a blast of rotting alcohol smell almost knocked me over. I pulled out about a gallon of trube and the rest of the batch had turned a yeasty milky...

Kombucha is a ferment, and all ferments create alcohol. There are ways to reduce the alcohol content, but in my experience, it's very, very difficult to make an under-alcohol kombucha (<.5% ABV). The best way to do it is actually quite simple: pasteurize. Make your kombucha as per normal and...

Use the juice, but be careful. Lemon flavor is often amplified in kombucha. A little tends to go a long way. Same for lemongrass.

It's not cider, but you guys seem to know a lot so I'm reaching out from across the divide. The recipe: 14 gallons finished dry kombucha pH 3.1 3 packages EC-1118 made into a starter using 3/4 water + 5 teaspoons nutrient + 3 cups sucrose 1 gallon apple juice pasteurized 5 cups sugar...

I'm fermenting beverages and want to reduce the ethanol content by about a half of a percentage point. Will oxygen aeration help with the reduction of ethanol? Any other low tech wine industry solutions for lowering such a small percentage? As always, I appreciate the assistance.

I appreciate the feedback. If it is HS2 then I'll try injecting oxygen.

This is a kombucha issues, but I'm posting it here since more of you are familiar with brewing science. I am making kombucha using a tea high in methionine and cystine. From what I can tell, these amino acids are breaking down and giving me a sulfur odor. It hadn't occurred to me until now...

I've never heard "trim back" before, but I'd recommend every 2-3 times your brew. Personally, I clean my SCOBY and my vessel every single time. Pour some kt into a clean sanitized pot, wash your hands in it thoroughly for about 15 seconds, put your SCOBY in there, peel off the top layer, dump...

Leah, can you post your recipe and process? It'll help us know where the trouble might be since temperature is just a minor variable.

The idea is to attach a 5 gallon hop back to a 200 gallon open fermentation vessel and circulate fermenting kombucha through the hop back at a rate of about 5 gallons every several hours over several days so as not to cause any sort of current in the ferment or greatly upset the yeast. The...

GT's uses patented yeast. I don't know of another company that adds the yeast, but a few of them list the strains present in their brew. Most kombucha is from multiple colonies and strains. In industrial brewing some large companies simply use starter rather than allow SCOBYs to grow, but they...

A SCOBY is not needed to start a batch of KT. Large brewers inject oxygen into their tanks to keep them from forming and to feed the yeast. A SCOBY is, however much it contains dead cells, alive. The top layer is very active, in fact. Making dozens of batches side-by-side, some with SCOBYs and...

I need 4 of them, but the shipping charges are insane. Does anyone know of a source for used?