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I'll use vanilla flavoring next time, is this the same as vanilla extract? Maybe its the light raisins that are really showing through...I intend to cut them out completely next time to see how it tastes. It sure is 25 1/2 cups of Light Brown Sugar, I did this to compensate for the lack of...

I noticed my scoby is starting to get too large in diameter for my gallon fermenting jar. Is it ok for me to basically just cut it in half? My other question is, how is it that when I got my starter scoby that it produced another bigger scoby atop of it while the resulting scoby never...

This is an offshoot of Crazy8's recipe and making some modifications in order to brew out a hard root while avoiding the use of sassafras: 8 Qts. Water 1/4 cp. Sarsaparilla 1/4 cp. Wintergreen 25 1/2 cp. Brown Sugar 2 tsp. Vanilla Bean (chopped) 1/4 cp. Chopped Raisins (dark and white...

After boiling down the ingredients, does anybody leave the grog in there while its brewing or do you strain it out? My brewer buddy suggests keeping it in, while the recipes I read albeit for non-alcoholic roots suggests straining them out.

My attempt at brewing your recipe Crazy8 with some modifications, https://www.homebrewtalk.com/f95/first-hard-root-attempt-feedback-433656/#post5533344

While comparing Polar's Natural/Organic Root Beer vs Stewart's I noticed a delightful honey like taste in the latter. After reading the ingredients, my friend insists its just a variety of the corn syrup used. These are the ingredients: Carbonated Water, High Fructose Corn Syrup, Natural...

I noticed with my previous batch, even at a lower overall temp and using the same combination (50/50 green and black) that the fizz was stronger right from the open glass. I attribute this to the fact that one of the tea bags that I had thrown in had opened up and all the tea was left to...

Doing my first all black base with this batch (my 5th).

Thanks for the reply, wow 4 cups has gotta be intense!

Are there commercial products intended to kill fruit flies?

I see, so you steep the ginger. Any suggestions on tbps for gallon?

To follow up on this, do you use lemon peel (zest) or the juice from the lemon?

Nope

I know some people on here love to use ginger. In what form do you sprinkle ginger in? Grated right off the root? Powdered? Boiled down liquid? I tried using grated ginger and didn't like it at all.

My friend and I are brewing root beer and in order to better hone in our recipe, we'd like to first know what's out there and what truly makes a great root. What sort of characteristics am I look for when doing a survey/sampling of root beers? Sweetness Fizz Bite Viscosity Color Anything...

I want to conduct a poll as to everyone's favorite base teas. I've been using a 50/50 green and black and feel its time to start experimenting with other combinations.

applepipe419 - I tried using natural tapered corks and my KT actually had less fizz than after the primary ferment! I'm certain that the bottle I'm using is too wide for the ones I bought. Do you hand cork it or use a corker tool?

Thanks for the post OP! I still have a small swarm of them in my kitchen even though I just bottled my KT for second fermentation.

On a side note, I tried drinking kombucha after working out and although I'm normally a kombucha fan and would of thought it would be a refreshing post-workout drink - it wasn't!

No, I don't have any screw-top bottles available and am very confident its due to a weak flip-top since I did add sugar and the previous batch was a least a little more fizzier. I plan on getting these, thanks! The foil over the cork is a nice precaution.