Recent content by GuyP

It was for a half gallon batch, I made one cup of strong chai, 3 or 4 teabags, divided that among 4 500ml swing top bottles, added 1tsp vanilla extract to each bottle, topped up with kombucha

Ginger apple, lemon ginger turmeric, basically ginger with any fruit combination, strawberry basil, vanilla chai, hopped, oaked, 2nd ferment with light dme and dry hopping, black cherry, blueberry, grape

On their "About" page they don't state what the probiotics are. Could be they are using water kefir to innoculate the drink. They have a sister company which already produces kombucha so I would look at that first.

How does it taste? How much sugar are you adding? Doesn't look bad to me, the bubbles form when the gas from fermentation gets trapped between the layers of scoby's, I just use a clean chopstick or the thin end of a clean wooden spoon to push it back under the liquid to prevent it from...

I batch brew and I only rinse out when the final product starts to get too cloudy for my liking. Maybe every 5-6 batches. And by rinse, I mean rinse, I blast it with hot water and slosh it around. I don't think I've done a thorough clean of the fermenters since my first brew years ago, no...

Looks ok to me. Ive made kombucha with pure spring water, organic loose tea and organic cane sugar and with chlorinated tap water, red rose teabags and bleached white table sugar. I found no discernible difference in scoby growth or the end product taste. Over time with lower quality...

Finally getting around to brewing a batch of this. Pared down to 1 Gallon 400g frozen dark cherries (thawed and mashed with a fork) 500g organic cane sugar (enough water to cover and blend in, about 3 cups) Topped up to 1 gallon with Kombucha that had been brewing for 16 days (1 gallon batch...

Ike in the original recipe, the torrified wheat is supposed to aid in head retention. Unless I'm missing something. Could also just add 8oz maltodextrin to the batch, since thats the intent of the brew enhancer in the Cooper's kits.

You can agitate the container a bit or use a sanitized spoon to stir it up to re suspend the yeast. Also raise fermentation temp slightly. Even with all that you could just leave it be and check back in a week or two to see if there's progress.

If you look up the gunslinger's graff recipe, you should find what you're looking for

@drgonzo2k2 what is this hard kombucha you speak of? I've never heard of it. Do you have a recipe?