Cannonball Jones
Member
Hi all, I'm new to the fermentation game so I'll hopefully be able to pick up some tips here. I live in the mountains outside Hualien on the east coast of Taiwan, and the climate is hot and humid most of the time. It makes regulating temperatures pretty tricky, so my quest to make hard kombucha is off to a rocky start to say the least. Any advice is greatly appreciated!
(Short bio - Scottish, former internet marketing swine, got sick of making money for rich people, became a teacher instead, tried teaching in Thailand so I could train my Muay Thai at the same time, somehow ended up moving to Taiwan where I've been happily living for nearly 15 years. Guitar, bass, drums, punk/metal, TTRPGs, horror movies, books, electronics, and animals are all Good Things).
(Short bio - Scottish, former internet marketing swine, got sick of making money for rich people, became a teacher instead, tried teaching in Thailand so I could train my Muay Thai at the same time, somehow ended up moving to Taiwan where I've been happily living for nearly 15 years. Guitar, bass, drums, punk/metal, TTRPGs, horror movies, books, electronics, and animals are all Good Things).
