Search results

The flip-top bottles I'm using on my second ferment have some really weak tops ie. I don't think they're sustaining enough pressure. I'm thinking about just corking them, would there be a problem with that? Should I go with natural or synthetic corks?

Well that's lame.

Nice, that's the kind of fizz I'm looking for.

After 3 days fermenting, I tasted what I had snapped above. It wasn't as fizzy as I would of liked it. It could of also been a little more sweeter. The flavor did come through pretty well, but at 30% it better have... Does KT ever produce ANY head whatsoever? Or does the fizz appear just when...

I'm gonna have to try the ginger on my next batch, thanks for the explanation.

What's the purpose of your 3rd ferment?

Here a shot of an acidic KT brew with 30% juice on its second day of its 2nd fermentation. Is it normal to have this much action happening already on the second day?

I used Star San to clean some bottles that previously housed beer. I used tap for the first series of rinsing then, bottled water for the final rinse. I'm told it shouldn't interfere with the KT, will report back if I notice anything weird.

I'm ready to start my second batch and so I picked up a couple of black teas at the supermarket. Are either Earl Grey and English Breakfast fine for brewing booch? I believe the Early Grey has both a stronger flavor profile and is more caffeinated than the English Breakfast. The packaging on...

That's exactly what I intend on doing. The container is 1 gallon and its a kit from Brooklyn Kombucha, it came with their label on it already. The instructions that came with my kit suggested fermenting would take between 14-28 days, so I did the former (I stated 3 weeks originally, but I...

Its been 2 weeks since I began my first batch and it is now ready for bottling! I got the pH tested this past Friday and it was at 2.3, I'm still awaiting a digital pH meter but I am certain it is now ready for bottling. The scoby is about 3/8ths of an inch and I don't taste any sweetness. I...

I went to my local brew supply and found that there pH strips are in the range of 2.8 - 4.5, which isn't really ideal for kombucha considering the target is 3. How do you test acidity and where do you get your strips, if you do buy them?

+1

It would of been better if you took the photos before taking them out of the container, since now if there was any mold it would be sloshed around in there...

Signs point to yes. http://www.happyherbalist.com/timeandtemp.aspx

[mods delete]

http://www.happyherbalist.com/howtomakekombucha.aspx

I suggest you look at the DIY guide at KombuchaKamp

I ended up purchasing a Sunbeam Single Solid Burner for $20 and so far its regulating well. My brew went from 60 degrees to 78 in no time. I find the halfway setting from 0 to Low makes for a good 76-78 constant inside my kitchen cupboard. I was looking at the reptile warmers and don't think...

If only we could offset eachother's ambient climates!