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 that I could probably prevent this issue by adding nitrogen, but I'm both unsure how to get nitrogen without adding new yeast and whether this is a solution to the problem?
My yeast is S. Bouldarii and I made sure to add yeast fuel to the ferment.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA
Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,
Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes