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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > 5 gallon batches for noob?
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Old 04-09-2011, 02:40 AM   #11
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Originally Posted by Photopilot View Post
Its like a vile carbonated vinegary drink first time you take a sip. If you manage to finish the bottle you'll be hooked. The yeast that creates it is a live organism, like a yeast pancake. Talk of pro-biotics and health benefits go along with it.

I like it in liew of caffeine in the morning. I think its the shivers and shakes form my bodies reaction to drinking vinegar that helps wake me up.
unlike beer/wine, you can drink kombucha at any point in the fermentation. If you let it get to the vinegar kick in the teeth, dilute with juice. I usually let it get about half fermented, then enjoy 'on the rocks'.

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Old 04-22-2011, 01:12 AM   #12
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Cocktail recipes please! Does the liquor kill the probiotic components?

Originally Posted by quinn View Post
I scaled-up my kombucha production from a gallon jar to a 5-gallon bucket because I needed a few gallons for a bartending competition (kombucha is a great cocktail mixer).

It works well, but I would say it takes about twice as long as the gallon to reach the same level of tartness. An added advantage comes from using the fermenter bucket with a built in spigot, so you can drain off most of your product without disturbing the mother too much and still leave a half gallon in the bucket as a starter for the next batch.

I found that unlike making vinegar from wine, the kombucha is heavier than the sweet tea, so lift out the mother with tongs and stir before you drain it.

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