Recent content by Marea

Thank you SO much! I see that one of our local home brew equipment places is opening up an incubator space!!!!!

Yes, you are correct. I was planning to go chat with them this weekend. I know they sell lots of equipment for homebrewers, but wasn't sure what their sitch was for actually brewing THERE.

Hi! I was reading through a thread from waaaay back, in 201, about shared spaces for home brewers to come brew in. I am starting my own kombucha business and have learned through my attorney that I need to brew in a space that is federally approved for brewing beer. I am not aware of any...

Sure thing! It's pretty easy. After the 1st ferment is done and you have kombucha, I add 1C sugar, 2tsp champagne yeast (which is the entire packet) and 1 cup water to the booch in a carboy fitted with an airlock lid. Let that ferment for 14ish days, then bottle with juice or fruit.

Thank you, I'm excited to be here! :-) I had spoken with someone at another local home brew place and he said the same thing (needing to pay a lab to test), especially since I will be selling commercially in the future.

New member, 1st time posting. I have been making hard kombucha (champagne booch) for several months now. I'm in the process of getting required permits to sell commercially so I need to get the ABV measurement down. I purchased a hydrometer from a home brew shop, only to learn that those are...