Recent content by dlgura

I typically flavor my kombucha when bottling with 50% reconstituted fruit juices or sweet tea but am looking to branch out into some new flavors. I've heard of people using such things as fresh fruit, purchased flavor concentrates, and homemade simple syrup infusions. Anyone have any experience...

I'm also curious to know what lab you used.

I brew once every 7-9 days and only do 3 gallons at a time right now. Do you save your used tea leaves to reuse for later batches or do you steep 4 different batches on the same day? I'm curious how much you're brewing.

I've been looking into buying some new teas for brewing and in my research I have come across quite a few references to multiple steepings of the same tea bag/ball to attain best flavor. Has anyone attempted to do this with their kombucha tea? I found some info related to diluted caffeine...

My understanding is that the thickness of the SCOBY doesn't really indicate the "doneness" of the brew as much as your personal taste does. My kombucha usually doesn't make babies that are thicker than 1/4" but since I do a continuous ferment they all build up on each other and I just pull the...

Lol yes I guess I did, but thanks for confirming anyway.

@ snarf - why is a hydrometer useless for kombucha? I've used them before with my batches and it seems that as long as most of the carbonation is shaken out of it you can get an accurate reading. Seems like my brew starts with a 5% sugar content as far as I could tell. Haven't done an after...

Yup - that looks right. Give it a few days and as it grows and thickens it will start to look more like the SCOBY you expect.

Thank you for all the info riptoldnutonKT - it's great to hear how straightforward the kegging process is. It is interesting to me, too, how quickly your secondary ferment is. I always have done my secondary in bottles and sometimes don't get around to drinking them until months later. And with...

Hello! I'm new to this too, but looking to do pretty much what you just described. I've been brewing kombucha at home since 2007 - a continuous ferment of four one-gallon containers. It's always just been a hobby of mine for personal consumption, but lately I've been seriously considering...