Recent content by DerekDH

Hey I herbal tea is kind of a no go for booch right because the scoby needs something particular to black tea - least that's what I've been told, if someone could elucidate this for me i'd appreciate it, anyway, has anyone done a licorice tea kombucha say using something like this...

Hey I'm planning on taking my green tea booch and bottling sometime this week and engaging in some secondary flavoring with ginger root (bought it last week, hopefully it's still good, been in the fridge) and some limes to get that ginger citrus flavor from Moscow mules that we like so much. I...

Hey all I'm making my first batch of booch, I misread a recipe and now have 1 gallon of freaky sweet green tea (4 cups of sugar and 12 bags of green) should/could I still pitch my scoby or is this level of sweetness toxic to my scoby? Will it take forever to ferment? Other than being very...

Decided against it,lesson Lerned, slice v and dove peaches day of buying 2 days is 2 days too long to wait.

Should I just let them sit room temp next to my secondary and see if anything bad grows? If not chuck them in? 2 days? Or would the yeast and 12sh % ethanol take care of any infectious bacterium - I'm more concerned with mold from the spoiling peaches though.

The smell is... less the citrus of peach and more of a softer/duller smell (doughy?) I'd say... not really sure how to describe - taste was also less sour than a fresh peach

Yooper - I know that just want sure how long they live for after the sugar supply is diminished Also, I'm getting ready to add my second bag of peaches but idk how they look, i've eaten a slice and it doesn't taste particularly bad but it does seem a little off (might be sanitizer?) - they were...

Hey my SG dropped to .997 as of Friday (2 days ago) and ib haven't been able to rack it to secondary and pitch more peaches - my fermentation has either slowed dramatically or stoped (can't see any bubbles anymore). If fermentation doesn't pick up when I rack to secondary and pitch more peaches...

I've got a few ideas for preventing oxidation with excess headspace - boiled glass marbles (or other sanitary objects that fit), one person suggested a baking soda vinegar rxn and pouring the CO2 evolved into the carboy to displace O2, in the same vein of thought you could swing out and get some...

So I was going to add my last feeding of DAP at 1/3 sugar break but I went down and measured the SG at 1.033, my OG was 1.09 - not sure if it was the fruit that I added or if this red star premium blanc yeast is just super efficient but it seems I blew past the 1/3 break. I added the last tsp...

Yeah I dropped a tsp of pectinase with my 10# of peaches, should I drop more in when I add the second round of peaches? Not sure how stable the enzyme is

Hey guys, making my first melomel (peach) and have a few questions that I was hoping your collective intelligence and benevolence would be willing to answer for me, many thanks. Saturday (it is now Tuesday morning) I got 30# peaches and I rinsed in start san, skinned, and pitted 10# right...

For those wondering how this went, I just tried some of the pre carbonated beer and... yegh, way too much salt and the salt doesn't have the right character im going for - don't try that much salt unless you got some serious sour to counter it - like a margarita. I'll loook to get more...

Hey all, I have a homemade external counterflow chiller that doesn't quite hit 22C on the worts first run, so I have to recirculate the wort for a few minutes before getting it chilled sufficiently (assuming there's nothing clogged in the ball valve like last time). I am thinking on installing...

Hey all, I was at a garage sale today and got this steal of a deal...