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TRAIN WRECK !!! I reached the point of adding Xylitol at 50% to my brew....jumped ahead and did this when doubling to 2 gallons..... Unfortunately it was not until after this, that I discovered that Xylitol has anti fungal properties .... Naturally Murphy dictated that I would not run across...

My concern is the array of microbes involved....If we were just looking at yeast and acetobacter, it would make a great deal of sense to change up the yeast and pre-ferment, but kombucha is not vinegar. The balance of the brew might be substantially changed. Here (below) is a list of the...

It is worth mentioning that my kombucha made this way.... and I've only tasted samples.... has a lovely delicate fruity flavor.... I'm thinking it's the citric acid. It's a flavor that is nice enough to forego the typical addition of fruit flavor, etc. I keg mine, and often throw in some pure...

Don't be fooled into thinking that your sugar content is far lower than commercial booch... just because you like it sour.... I do too. You can assume that you have somewhere between 50 and 60% residual sugar anyway. I'm thinking that with the xylitol I can get that down to about 10%...

Andrew: I used to be one of those guys who could eat anything but never gain.... those days are over. One of the reasons for longer fasts is autolysis. When your body goes into that state, it starts consuming damaged cells, mutated cells, and whatever resources it can find, including...

With 15 days of cumulative fasting... 2 day, 4 day, 3 day, 1 day, and 5 day, I'm showing a weight loss of 16 pounds..... which I do not consider a stable weight. More realistically I'm looking at about half that figure. I'm going mostly keto, and walking 2 miles a day through the woods to the...

In spite of everybody's lack of interest in my sugar reduction program, you SHOULD read this. While you may not be interested in Xylitol as a percentage of the sweetener, the success at accelerating the fermentation using invert sugar and aeration is nothing short of spectacular! I have a...

I ignore such medical "wisdom" "But, years ago they said a glass a day was ok only to say recently no amount of alcohol is good." Throughout my life, I've watched them flipflop on so many things that I follow my own ideas and ignore them. Coffee and eggs, fat and cholesterol, etc...

I'm about to start an experiment with kombucha and Xylitol. Xylitol is an alcohol sugar, and is the first of the sugar substitutes. It was developed during WWII when there was a sugar shortage in Europe, and was derived from birch wood. It is a naturally occurring chemical that is...

At 63, I've more or less quit drinking..... one or two social beers a week........ But I carry the effects of a lifetime of drinking.....though not to anything most folks would call "excess". My blood pressure is in the danger zone, ..... per my own measurement..... I refuse to go to...

Ran into problems..... Too much moisture for aging, mold started developing on the surface. I scooped the beginnings of mold off, and brought the cheese in and drained it off a bit more. I then put it in a jar that had been heated in the oven, to sterilize the outer surface, and poured a...

My first experiment failed due to a flukey temp controller. In a nutshell, I cultured milk to a suitable PH, killed the culture, and pitched Propionic Shermani. It was then to be made into soft cheese after aging for a month. Second experiment: I started cheese as if making normal...

The temp setting actually changed from 21C to 85C...... by itself. I can only assume that this was an effect of lightening or something.... a voltage spike, or electromagnetic interference.......

My Propionic Shermani experiment failed due to an STC 1000 that changed up the temp to 85C on it's own. I was not monitoring it. The experiment was to culture milk with flora danica to about 5.3PH then kill the culture with heat, and add Propionic Shermani, and age at about 20C for a...

Yesterday (and today) I made a soft spreadable and absolutely delicious cheese that I whipped. The challenge was getting the sourness just exactly right, and draining it to exactly the right softness. It was cultured with Flora Danica..... "my new best friend". Chilled, it could be put in a...

In pursuit of that distinctive flavor of Swiss cheese I like so much, I'm currently in the early stages of a culturing project. The object is to produce the distinctive flavor profile of Swiss cheese, in one of my soft spreadable cheeses. I've developed a liking for these, and have been...

I've been mostly using kefir for the innoculant in cheese. I've added normal amounts of rennet, and extremely small amounts of rennet. The best results have been with normal amount of rennet. I've also "cooked" the curd as you describe , all with varying results. The best results have been...

I've made a sort of creme cheese.......... soft and spreadable twice now, staring out as if making chevre, using kefir for a culture. Tangy delicious stuff I use on a lot of things. Yesterday I decided to experiment. I love the creamy character Flora Danica gives to cheeses, as well...

Today I made up a batch of very dark candi sugar, as a syrup. It was not for brewing, but for another project, but it was quite easy and yielded a great product. The procedure was to put a quantity of ordinary table sugar and some citric acid in a small sauce pan with a small...

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