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Has the addition of cultivated yeast in the primary helped the failure to carbonate issue your kombucha had been experiencing?

S1....what temp is your base liquid? Many times you see aggrressive bubble development like this when the ferment is on the warmer side of the spectrum. Nothing wrong with it and the presence of CO2 will not impact the taste. A good reference document on how to troubleshoot/balance your KT--...

Kombucha needs to be below pH 4.0 from a safety standpoint as an aceto-based ferment. With different tea blends you will find a different preference point. My personal preference runs from 2.8-3.2. pH testing comes in handy when your sense of taste is off, no second guessing when to harvest...

Physically the two scoby look alike. If you make kombucha you will notice the difference with Jun. If you have not made kombucha using green tea and honey you need to do so, for proper comparison. Pay attention to what is happening in the fermenter. Fabulous carbonation with Jun, even in...

My Jun is going gangbusters. Definitely not kombucha. Culture ferments a full 10F lower than kombucha, anaerobic (lactobacillus is dominant, in kombucha it is aerobic acetobacter), no yeast threads like kombucha, ferments 4-7-10 days compared to 14-21+ days with kombucha. My source is from...

Wanted to share a yogurt you can make using the rice wine liqueur around Day 3... http://sunflower-recipes.blogspot.ca/2011/03/imperial-yogurt.html?m=1 I have not made it yet, but I will with my next batch of rice wine.

On the 'old feet' smell....not all Champagne yeast are the same. You have Red Star Champagne, then many choose EC-1118. And I have never been pleased with either in sodamaking. My personal choice is Premier Cuvee, it seems to be my fallback yeast for soda making. It is clean and crisp, not...

Adding sorbate + Campden/k-meta while you have lees still dropping will usually mean refermentation is going to be likely in the presence of a fermentable. Typically you want the batch to be free of 90% of the lees before stabilizing with sorbate + Campden; no sediment since last racking for a...

While preservative free is preferred you may not always find it. It goes back to 'read your labels and know the additives'. It may be the preservatives are ascorbic acid, potassium metabisulphite and sorbate--you can work with those. I have never had an issue fermenting any grocery store...

That layer of booze in your sourdough is called 'pot liquor' and the 'old sourdoughs' in camp would drink this hooch. I just stir it back in and adjust my hydration in the starter as if you have overnight development your starter is usually too wet.

Yes, that is exactly what you want to do. If you have a filter setup that would be beneficial too. What do you have in there, for how long, etc? I know people are always interested in the specifics.

I sent an inquiry to the TTB in April 2013 which may clarify some things. But you must check your state level as it will detail any specifics. I know at one point the state of AL was being limited to 15 gallons per quarter in stored product. It was going back to the table. The question...

A scoby once submerged does not continue to grow. A new scoby will only develop on the surface. Break the surface tension and the layer likely sinks, sometimes it does not, but if it does it typically ends up adhering to the mother. People think the mother has grown but it has not, it just has...

This one is really, really good! https://www.homebrewtalk.com/f95/sassafras-sarsaparilla-root-beer-recipe-410463/

I have never had an issue using raw honey in KT ferments. The scoby growth has been resilient. I would encourage anyone who adores honey to check into obtaining a Jun culture. It is a green tea + honey ferment with a KT like culture, though it clearly does not perform like KT. But KT does just...

In regard to sourcing a scoby, anticipate $6-10 for USPS Priority, and it should include some starter tea. Just PM me if you would like one. You can also attempt to grow one from a bottle of plain, raw kombucha...in glass jar--combine one bottle plain KT, add 1/2 bottle sweet tea (1 tsp or...

Actually, in the US, if the kombucha hits 0.5% ACV or higher it must be produced on qualified premises subject to TTB regulation. Mfg must ensure that if that bottle is removed from refrigerator and starts to referment that it will not increase in alcohol content at/above 0.5%. This is why...

Yes there can always be changes from the original component. But you would only be able to confirm with lab analysis. The hot/dizzy sounds like an alcohol intolerance or yeast issue. Any chance she has candida problems? (Note there has NEVER been any documented case of kombucha causing...

If organic you can use any part of the lemon you want. I use the whole slice. I want the oils and the juice. Experiment, do what works for you.

Are you sure it is powdered kombucha and not Konbucha (昆布茶, "kelp tea") which is a brownish beverage made from dried and powdered kombu "edible kelp"? Sometimes konbucha is referred to as 'Japanese kombucha', not the same a kombucha mushroom tea.