Recent content by Benjamyno

That would be because you either are not flavoring, or you are flavoring with something edible, like fruit. You wouldn't if you were steeping lemongrass and ginger, would you? Something you have to take out. That wouldn't be very efficient to steep in all of the bottles instead of a large vessel.

Thanks. So I'm seeing that you can't let metal come in contact with your kombucha. Except, some sources say, stainless steel. Which I find kind of strange because what food grade metal is not stainless steel? If stainless steel is okay, everybody doesn't really need to say no metal because...

I'm looking to brew kombucha for the first time. Can you not add any type of flavoring at all during the first ferment? I just want to do something that's typically found in teabags, not anything like fruit that can go rancid. I want to steep lemongrass and ground ginger along with the black...