So this question is for all you homebrewers who make both kombucha and beer (or mead, or wine, or whatever). Do you keep your kombucha near your beer/mead/wine during fermentation, or as far away as possible?
My wife and I are just starting to get into brewing our own kombucha, and are trying to figure out the best place to keep it during fermentation. I have a closet under the stairs where I do my beer and mead fermentation, bulk aging and bottle "cellaring". This would seem to be the best place to do the kombucha as well, since it's clean, cool, dark, and not near food.
But I don't want the kombucha and its menagerie of mysterious microbes to jeopardize my beer and mead.
And to clarify, my beer and mead fermentations are all closed, but (especially for mead) I do take the lid off from time to time for samples, nutrient additions, etc.
Am I just being paranoid? Someone give me a reality check here. Thanks!
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The cans of Leinenkugel's had masking tape on them with JOHN'S printed in ink. Amy looked around me and said, "John is protective about his beer, isn't he?"
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- David Wong