Recent content by Quinazo

I totally agree. Something like this will work great. More bang for your buck. Don't know if that would work for your beer making needs though.

Thank you for that information! "Sours the alchohol", can you please tell us more about this process?

Kombucha will do fine in that bucket, kombucha loves stainless steel in my experience. But that bucket wouldn't work for me because it's just too small. The turn around time for kombucha is roughly 2 weeks and my family demands way more than 3 gallons of kombucha every 2 weeks.

1.) "Starter tea", can someone explain that to me? My scoby is a live disc in fluid, so can I just drop it in? Answer: Starter tea is raw kombucha. Everytime you harvest your kombucha you want to save some kombucha to be the starter tea for your next batch. But if you dont have kombucha in the...

You will probably want to use a container with a wider mouth. It's going to be hard to remove the scoby from that container once it fully forms.

That's beautiful!

Thank you everyone. Haven't had any luck with this site but I appreciate your comments!

I prefer this bottle. I like the wide mouth for the kombucha and the clear glass.

Hello, I am looking to start a retail Kombucha operation but I'm having trouble finding the right bottle. I really like the long cylinder shape 16 oz, like GT Kombucha. Anyone have any ideas where to buy those in bulk? I want clear glass not amber. Thanks

I have kegged regular and flavored kombucha. I usually pressure at a out 15 for a day or so and then I let all the pressure out and set it to serving pressure. I've gotten great results. Good luck!

I am gonna try adding vinegar and checking the ph. And with the next batch I'm gonna start using distilled or osmosis water. I will get back, thank you so much!

Also thank you jurgenph!

Thank you Yooper this really helping me out. I wonder if I've been using too little starter kombucha. My kombucha has been on the sweet side. Maybe my brew been too weak and my acid level has been too low to fight off any bugs that are coming into contact. That coupled with the high pH of the...

I have not. I dont know what RO is. Any advice?

Hello I've been making kombucha for about 2 years. Last January had a problem with all of my mothers. For some reason my kombucha stopped making big thick mothers. Instead my mothers were paper thin and the kombucha was very sweet even after 20 days of brewing. I went ahead and bought some new...