Did my first batch of Kombucha yesterday and there's already visible results from the 1 gallon jar, but I had a few questions.
Is it possible to get lactic acid profile from Kombucha? I really enjoy brewing sour beers and wanted to know if that sort of tartness can be achieved with Kombucha as opposed to the acetic/vinegar profile?
Also, does anyone ever do 100% white tea batches? I had some at a random tea trailer here in Austin and it was phenomenal so I think I'll give that a whirl next batch.
Is it possible to get lactic acid profile from Kombucha? I really enjoy brewing sour beers and wanted to know if that sort of tartness can be achieved with Kombucha as opposed to the acetic/vinegar profile?
Also, does anyone ever do 100% white tea batches? I had some at a random tea trailer here in Austin and it was phenomenal so I think I'll give that a whirl next batch.