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I came across a mead in a southern cook book called mountain mead, it called for a cup of mixed berries, a pound or two of strawberries, honey, one vanilla bean. Mix everything up add yeast of your choice and leave for a month or two. I have a **** tone of apples so I changed some things on...

I didn't take any readings but would guess around 5%

So i finally decided to share this with some friends, all were positive about it, has a wine taste at first but as it hit the back of your mouth you pick up the different apple in it. So seems to be a good first attempt, will play around with it and post on how the second batch goes

Thanks for the info

Thoughts on time in secondary? 3 weeks? Longer?

Will it clear up?

The bacteria could come into contact with the mother when removing It or the mold could be floating in the liquid as we speak coming in contact with the mother!!!!....... If i really didn't want to trash the mother I'd wash the **** out of it with distilled white vinegar make a small batch and...

No I wouldn't try to save the mother, if you have another one growing just wait and use that one, and trash the moldy one. I have good luck cleaning my containers with vinegar,- even go as far as lightly rinsing the mother in vinegar to help clean her off,the acidity helps reduce mold, you could...

The sinking is due to the scoby being at a different temp then the liquid your putting it in- that's ok in a day or two it should raise to the top.....if it white and fuzzy then yes mold, dump it and wait till you get an extra scoby to try again. Otherwise a transparent white milky blob( like...

Kombucha cider about a week in on first fermentation

Thanks, no I brewed the kombucha and after the second fermentation I added that to the cider stock, I was wondering about the tartness as well so with my cider stock I tried to use the sweeter apples instead of the tarter ones

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Hahahahahah thanks man,

Day four since yeast was added, occasional fart smell from air lock but overall has a pleasant smell to it

Day four since yeast was added, occasional fart smell from air lock but overall has a pleasant smell to it

Let me know how yours turns out

If its forming a new layer then you should be good. I've noticed on mine that when my mother produces a daughter they have been thin, so if the new one that is forming dose not seem to get thick don't worry. I'm about 6 batches in and my daughter has gotten several layers to it. Watch out for...

Temp should be ok, I brew mine in my studio in my basement and my temp ranges are the same, 6-9 days is what you are looking at for brew time, maybe more depending on taste your going for, but start tasting it around six days. If it taste watered down then on next batch add more sugar. As far as...

I've been brewing kombucha continually now for two months, mine ends up with a very tart cider like flavor..... So I was wondering "what else can I do with this liquid from the gods". I came across several articles about making kombucha wine, but somehow my mind got stuck on kombucha cider. Here...

this is what the brew is looking like