Search results

Time to update this thread the wine is being bottled this weekend it is still in the carboy that is in the picture it was stored in a dark cool place over winter it has turned out pretty good the acidity is not as bad as what it was after giving it time to sit (in fact I nearly forgot about that...

I just bottled a batch of rooibos and black tea kombucha tonight and used some apple and pomegranate concentrate to supply the sugar for carbonation as well as flavour, still have some green tea kombucha to bottle also.

I start to taste test my Kombucha after 3 or 4 days as soon as it starts to lose its sweetness and starts to get that acid bite to it I bottle it into swing tops that I have added freeze dried raspberries to give the kombucha some flavour and natural sugar for second ferment. I keep my brewing...

I am a couple of batches in now and about to bottle another batch and the kombucha is now starting to get better my first batch did not taste too good as i let the tea steep for far too long, the scoby that I grew is doing very well and has produced a second scoby. The scoby I bought has only...

Time to enjoy and best tasting beer i have made so far

The brew does have some black tea in it from the starter tea that was supplied by the person I got the scoby from which I added two cups of to the green tea brew. Everything seems to look ok when I checked it this morning

Just bought a scoby from an experienced kombucha maker and currently steeping some green tea before adding the scoby and some of the starter it came in once it has gone cold. I have always enjoyed a nice cold bottle of kombucha from the store so time to make my own

So when I am not working or brewing booze for me there is nothing better than a damn good jam session with my friends I am the one with the hat hiding in the dark , if you do not like heavy music I recommend you don't click the link. Feel free to post pics or videos of your other pastimes

Thanks for that @flars much appreciated

I have been reading up on threads regarding washing and storing yeast for re-use my question is can I save yeast that has settled in the bottles as I have a couple of bottles of beer from my last batch where some of the sediment from the fermenter got into the beer and has left a pretty thick...

Looks good mate let it sit for a few weeks and let it mature more and it will be good. I did the coopers real ale kit a few weeks back and it came out OK, I am just waiting for the pale ale I made to finish carbonating and for the yeasty taste to go away as it has only been in the bottles for...

That is definitely something to consider if I can get it here in new zealand

The beer is tasting pretty good for a kit beer as much as i like a nice malty beer i am more of a fan of beers loaded with hops (you could say i am a hop head) which is what i did with the latest brew i just bottled 5 days ago but this one may be sitting for a while to let the yeast taste settle...

I am experiencing the same issue but it is only me drinking it but my sleeping at night has improved lol

I do want to get some kegs but bottling does not bother me plus it was a good chill out time sitting in the garage bottling beer and listening to the axe attack on the iheart radio app.

Beer has been bottled got 65 330ml (11oz) bottles out of this batch which is sitting in the fermenter cupboard while carbing up incase of any bottle bombs which is unlikely. I should have posted a pic of bottling day but i was too eager to get started but i will post a pic of the finished...

I did forget to mention i sanitized the carboy with 10 litres of water with 1 teaspoon per litre of sodium metabisulphite. As soon as i can find a couple of 5 litre carboys at one of the LHBS i will buy them and transfer i can't get plastic ones that are smaller than what i have got and refuse...

I understand what you and Bernard are saying it is a 3 gallon carboy and is the only one my LHBS had in stock if i was able to get all the wine off the lees it would have been full as i had 12 litres in the 30 litre fermenter that it spent the last month in i will be adding some oak chips to it...

I just racked the feijoa (pineapple guava) wine off its lees after 30 days of secondary fermentation and into a carboy where it will sit for another 90 days before I can bottle it , so far it is looking and tasting good has a very crisp bite to it

Cheers!!!!!!!