Recent content by thebuchaman

I use an airlock for 2f

I do different things for different recipes. but I only brew in 1 gallon increments. Meaning, I may have 3 gallons brewing, but each gallon is its own isolated system with its own containers/scobys/ect. Alot of my recipes have specific ratios of different types of teas for 1f, as well as...

Personally, I'd just do 3 5gallon batches and be consistent in what I'm doing across all three.

I produce everything that I used to make my bucha. You absolutely can use home made fruit juice. But as stated, you may need to suppliment more sugar for carbonation

I would suggest fermaholics if your going to get a hombucha kit.

In recipes that require a bottle primer, I either just put a dab of honey, or a small amount of cane sugar in the bottom of the glass

The only teas you should be using for your first ferment are raw, real teas derived from the leaves of the Camellia sinensis plant. (Green, black, red, white, ect.)

I've had my scoby sink, multiple times. That does not mean your scoby is dead, or that there is a critical issue with you setup. I've had everything calculated to the T, temps, ph, everything, and still have had my aged scoby move to the bottom. Never have I had a problem with things getting...

I grow my own Camellia sinensis and produce my own teas.

Ive noticed that with me, I end up with a better quality product from brews where the scoby has sunk to the bottom.

I have a couple recipes that I use an open air 2F. But primarily I 2F using a container with an airlock.

Typically, the teas you use during your first ferment is how your going to determine your buchas flavor. I've made two batches of bucha using the same exact 2nd ferment flavoring recipes, same times and temps, sugars, ect, but with different tea ratios and mixtures during 1F, and ended up with...

Personally. I brew in one, two gallon increments. At the most. Each gallon being it's own independent system. I'll have the 1st ferment jar, and a 2nd flavoring ferment jar with an airlock for each gallon brew setup. I also have an open top 2nd ferment jar for recipes which call for it. My...

I keep my first ferment at 78-80°f for about 7-8 days. For my second ferment I drop it down to 70-74°f for approx. 3 days. Obviously, these temps, and fermenting times change based on the recipe I'm using

I've experimented with this before. What I did was run the cannabis through a juicer and filter to extract as much of the plant material as possible. I then incorporated the cannabis juice as an addition to one of my recipes and performed my flavoring ferment as normal. because of my...