Recent content by sumatra

For those that ferment in a cold environment rather than room temp, how do you tell when the wine is done, since it isn't a set 21 days anymore?

Goodness. I hate to ask basic questions like this, but nearly 600 pages of possible revisions to the original recipe, plus the scientific details regarding yeast/enzyme strains, temperature, and alcohol production is a little overwhelming. Could someone please clarify a few of these for me...

From what I've heard, kombucha thrives on tannins, while kefir is more reliant on sugars. So while the bacteria might do something, it's certainly not optimal. If you had milk or probably even water kefir grains for those vegan milks, they would do much better. Have you done any more experiments...