Recent content by GingerBrewerGirl

Thanks Harrke! Maybe I'll wait for the oranges to sink.

Hi, I am a total Newbie, I started two one gallon batches of Mead five weeks ago. (before buying a hydrometer) One batch is still clearly fermenting, with a bubbling airlock and lots of bubbling in the carboy. I used a basic 1 gallon Mead recipe & mead yeast in that batch. The other is...

Thank-you Yooper!

Hello, I'm a Newbie & a recipe I want to try calls for acidic blend, added to primary. My brew shop didn't have any, so I bought citric acid, tartaric acid & malic acid, but I'm having no luck figuring out how much of each to mix together to make acidic blend. I appreciate any advice.

I'm adding a link that you may find helpful regarding the bad smelling kombucha. As for your SCOBY, you can peel off a few layers, to thin it out. You can start another brew with them, put them in a SCOBY hotel, gift them, do a SCOBY facemask (feels awesome) here's to better smelling kombucha...

Sounds fantastic! I do a creamsicle, kombucha, I second ferment with fresh orange & ginger, then add a little coconut milk just before drinking.

I like my plain kombucha straight from my continuous brew.

Thank you both! Look forward to reading your article.

Hi All, Tonight's second ferment flavors are.. Pear, ginger, mint & thyme. Spicy Mexican chocolate. Strawberry, ginger, thyme. Pear, lemon, ginger. Pear, ginger, thyme. I love new ideas & as you can see, like experimenting with second ferment. The tea is half organic green and half...

I have found my answers.:-)

Hello All, I am excited to say I'm starting my first ever brew this weekend! I just found all my equipment online (second hand) for 50 bucks. Brand new, only used once. I'm wondering about the primary. Am I able to brew the Melomel entirely in the glass carboy? Or must I use the plastic...

Thanks for the welcome!

I'm sipping a strawberry, ginger & pink peppercorn kombucha right now. I go crazy with secondary flavors.

Hello, I've been brewing kombucha for almost a year and am excited to start brewing mead, beer and wine. I look forward to learning, just like when I started brewing kombucha I am overwhelmed with information. I have an amazing book called Sacred and Herbal Healing Beers by Stephen...