Recent content by Patrick.bak

Thanks, I removed a bit of the citrus and added 1 medium chilli + substituted some of the sugar with champagne syrup. The result is good.

I want to make a ginger beer an alternative way, and was thinking about this: 3L Kombucha from green tea, 1 dl sugar/L, fermented 10 days at 21°C Second fermentation: 175g ginger 200g cane sugar 2 lime+zest 2 lemon+zest 2 appels 2 oranges+zest I will bring the following to a boil...