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CornyKegs 728
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  1. C

    Jun

    Oooops, not I apply, stupid phone. I appreciate your time you...
  2. C

    Jun

    Wow, thank you for the brain dump, I apply your time in replying. I'm going to try the watermelon, it sounds delish. May I suggest you buy a yard of muslin and cut it to size. Be sure to wash out any sizing first. It works so much better and you can wash and reuse it. Thank you again for...
  3. C

    Jun

    You're welcome
  4. C

    Jun

    BTW, I live in Ontario, Canada
  5. C

    Jun

    Or if you can't wait and don't mind the expense, you can get it here: http://store.kombuchakamp.com/Jun-Culture.html
  6. C

    Jun

    I am having the Jun culture shipped to me, so we'll see how it goes .... Don't give up hope.
  7. C

    Jun

    Where do you live? When I have a surplus of the new jun culture, I can offer them to others
  8. C

    Jun

    Has anyone tried making Jun? I have a culture on its way to me and I'm looking for any info, links etc that might be helpful in brewing it. I'm a long time booch brewer so I'm sure it will be just as easy. I will be brewing it in another room so it will not pick up any of the kombucha yeast...
  9. C

    Jun

    Has anyone successfully converted a Kombucha scoby to Jun? And were the probiotics reletively the same as using a jun scoby?
  10. C

    Your favorite flavoring recipe?

    Pinapple core sliced thin and remove when you pour your booch, same with mango
  11. C

    Questions

    Re #3 - if you want carbonation, you need air tight bottles and when I started out, I reused the bottles with screw tops and Mason jars. These were actually more convenient for adding things like pineapple and mango spears and stalks of rhubarb. I only added sugar with the rhubarb. Most...
  12. C

    Mother and baby question

    The size and thickness of your scoby have no affect on the rate. The rate at which your booch develops is more dependent on room temperature
  13. C

    Dusty Scoby

    Sounds like you may not be had enough starter. This happened to me once and like you, I pitched it and start a new batch
  14. C

    Mother and baby question

    You can leave several layers of scoby in your continuous brew but don't let it get too thick as your booch needs oxygen
  15. C

    Kombucha Won't Carbonate - What Am I Doing Wrong?

    If you're not going to flavor your booch, then yes, I'd add sugar for your second ferment
  16. C

    Kombucha Won't Carbonate - What Am I Doing Wrong?

    My second ferment is usually made with 1/5 juice or sweetened fruity tea and 4/5 Kombucha. It usually has fizz but if not I do as above
  17. C

    Kombucha Won't Carbonate - What Am I Doing Wrong?

    When my booch has no fizz, I'll flip the tops, add a half tsp. of sugar for a 16oz bottle, re- seal and let it ferment for another 2-3 days (depending on the temperature)
  18. C

    Coffee Kombucha

    Use a spare scoby because you'll discard the scoby after one brew of coffee booch. The coffee scoby is quite thin and it takes about twice as long to brew as regular booch. I added organic chocolate nibbs as suggested by Owly
  19. C

    Coffee Kombucha

    http://www.culturesforhealth.com/kombucha-coffee-recipe
  20. C

    Coffee Kombucha

    I found organic cocoa nibs. How much do I add per 16 oz bottle? Thanks
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