Recent content by constantmarine

I used basically the same bucha recipe I normally used for my teas.. 1 cup sugar, coffee mixture and then toss in the scoby.. As for the 2nd fermentation I would try to stay away from powders due to the inability to fully incorporate them into it.. If that's what u want i would add it to your...

My Chef instructor said the longer it goes the more vinegary it gets I shouldn't have said its short shelf life.. I apologize, have u had more scobies form in the bottles with it?

did you get a large frothy head on your brew? I did: 3# honey 1 tsp Super Ferment and Filled with Peach Nectar 1 PKT 118 yeast also Should I have cut the nectar with water? its bubbling like it should but im worried of it going super nova in my 1G carboy

they sell stabilizers at the brew stores and from my experience the fallout that occurs tends to happen mostly in bulk then bottling occurs again, my clarity is decent and flavor is amazing my friend whom we started brewing together has been aging his 1st mead bulk almost a year and it seems fine

Would you be willing to share the coffee recipe you used for this? I am a student and have to come up with a kombucha final project

How many fermentations are you going through? if you do not like the flavor in which it comes out which should be like apple cider vinegar, try doing a secondary fermentation with fruits, spices, etc. I have made this for my class and so far have tried pineapple, apple, mango, fig, and apricot...