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Sounds good. I've got cherries, watermelon, grapes, and small amounts of apples and pears.

I've got the winemaking art down pat ... so many full (then empty) bottles, so many forgotten hijinks...:tank: So I want to brew fruit beer without the malt or hops. I want it carbed. What is that called, and what are your fave recipes? Many thanks! -Johntodd PS Didn't know where to post...

You may have to stir them. In the future, draw out some of the liquid and mix the sugar in that, then pour it in. Kombucha Scobys are usually left alone during the ferment. What happens is the bacteria and yeast propagate out form the Scoby. They reproduce and inhabit the fluid, just like...

Yeast converts sugar in to alcohol, and acetobacter then converts alcohol into acetic acid (vinegar). Acetic acid is always the end result. When making wine or beer we use only yeast and sanitize everything so that no bacteria can get in and make vinegar, I'm not aware of any life process...

It won't go methyl. Remember, you have acetobacter in there that will convert alcohol to vinegar the longer your ferment time is. That's why I think you may not be able to get a "kickin' Kombucha" adult beverage. I think a lot of your ethyl will be eaten up and converted. But this is new...

The Scoby really needs time to adjust. When you are changing recipes, they don't do as well as they would have. Pick a recipe and stick with it. It will take several weeks for the Scoby to be at it's best for a given recipe. Seriously, it takes at least a week to properly ferment. Give it...

The floaty things are new Scobys forming. What I think you should do is nurse them for a while. Just make several small batches of "throwaway tea" and let them mature up until they are nice and firm. Right now they are very delicate. Give them some grow time. Or just make one quart of...

I ferment my Kombucha 7 days, up to 9 if the weather is cold. Then I drink it. The longer it ferments, the more vinegary it will be. Also, the more amines you create (think nitrogen), giving it a bitter kick. Do not add any yeast to it if you want Kombucha. You're wanting a lot of alcohol...

Lol chrishanson! These look like they would work: http://www.amazon.com/Assorted-Color-Balloons-144-pcs/dp/B003BXO9HI/ref=sr_1_1?ie=UTF8&qid=1414274579&sr=8-1&keywords=balloons ;)

Wow! I like these now: http://www.amazon.com/dp/B0064OG6AO/?tag=skimlinks_replacement-20 And I feel like Philip J. Fry for talking like that! LOL...

I like the responses I'm getting, and I appreciate you guys coming out to help, but let's approach this form another angle. I don't want to have to buy bottle caps and CO2 cartridges continuously, nor do I want to invest in a CO2 tank-and-keg system, all for economic and environmental reasons...

So does anybody think 2-liter soda bottles are not good for carbing? Looks like I'm headed straight to them instead of the growlers.

Yes, that's it. Seems like the only disadvantage to the S/S growler is the sediment. I can pour everything into a pitcher, that's no problem. Thse S/S bottles look fantastic! But alas, no flip-top caps and 2X the cost of the growlers (based on capacity) Soda pop bottles are looking...

Do they make metal bottles with flip caps? I wasnt able to find them amongst the zillions of options out there.

Not really an option. Me + Glass + Alcohol = Disaster. (Don't ask) :cross: And I'm too cheap to get CO2 cartridges and all that. I figured these little pressure growlers would be the perfect fit for my needs.

Hi! I'm new to this. My beer drinking needs are simple, just on the weekends with the wife. I'm an old winemaker, so I've got that part understood, etc. My question is this: Does anybody have any feedback with this device...

I've looked up my average winter temps in my area, and they are 35 to 50 F. Seems like good lager weather. So if I wrap the fermenter I can mitigate the temp swings and that'll do it? Am I missing something? I read in one of those books that lager can even freeze and still be recovered.

OK, I can see putting it into an insulated box, perhaps a large cooler. Or wrapping it with a jacket. Or both. I think we have hit upon an agreeable solution. It's still simple, but can mitigate temp swings. I know lager will go slower, but I've got the devoted space for it. It's totally...

Well, I always appreciate the quest for quality, but I just don't want to get into all that. I want simple, simple, simple, like how I make my wines. I can see putting a fan on it to blow, or a heating pad under the fermenter with a jacket, but that's about it for me. I'm looking to the...