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Ok I've made a ton of this wine. I now have questions: 1. I soak, then steam sweet rice. Cool and then put in jar to ferment. How long? I usually go a month. 2. This is like syrup. It's sweet and thick. Anyone thin with water? 3. It seems when I add fruit like berries it tastes really...

I think I've asked the question before, is white mold with a tinge of pink still ok? It's been 5 days and almost full liquid but like syrup, sweet and that slight bitterness from the mold. Just curios that the cake at the top which has a slight pink color is still ok to drink. Also when do I...

Does adding RYR do anything more than the normal yeast balls do? I'm currently on a batch I started in August and it's still bubbly. Here is what I made: 2c jasmine rice 6c sweet rice Steamed 1/4c RYR + 4 yeast balls and made a powder I have a thick white layer of mold on top and it's open...

I've made potato wine. Simple. Leave them on the counter to get small and shrivel up a bit. Then grate them and heat as you would a mash for beer. Spare and squeeze the liquid out then boil and add some raisins for body. Ferment using D-47. I know kind of defeats your use of the mold to get the...

I think this has been answered within the 200 pages but is white fuzz ok on top of the fermentation? There are tiny little black specks in one spot but I thought I read that it was ok. Is this true? I'm super clean with everything and made this a ton. I've seen this before. I made a batch...

So far it seems to be working. Once the kombucha was complete, I racked the sour tea into a 1 gallon jug along with 1 cup of boiled sugar mixed with some kombucha. It brought the gravity to 1.080 and once I put the airlock on, it has yet to grow a Scoby. I sipped it once and it's still sweet but...

Ha! I just got that now. Sorry I'm dense. "Newt" is slang for "new tea" I watched a bunch of KBBK how to videos and Eric seemed to coin the word newt liken to "wort" so it stuck with me. My apologies. No amphibians have been used in this post. :)

I used all the finished Kombucha plus 2c of new sugar plus 1T of new t.

I've been wanting to make an ale (read hooch) that doesn't use grain. My method: i brewed 1 gallon of buch using double the ingredients. 2c cane sugar 1/2c galubi black tea 1 gal water 1c newt Scoby. Fermented 3 weeks and was still sweet. Sour but sweet. Not vinegar. Today I heated 2c...

Just made a batch with 4 c rice over 1 month. Pressed and placed in a secondary with 16oz frozen berries. Let sit for 2 weeks. Just racked it into a gallon jug. Took a sip— oh man! It's pretty awesome. I can't wait for it to clear and rest. Nice tart, not sweet. Really hot.

I just pressed my 1/5/2015 ferment of simple sweet rice last night. Not quite a gallon but enough. Tasted sour and slightly bitter but pleasant. I read people here flavor theirs so I'm not sure I did this correctly but I tossed in about 1lb frozen raspberries and blueberries into a gallon carboy...

Had the same thoughts. More sugar makes more alcohol which feeds the acetobacter. I thought about a blend of beer and booch. Might be how they do it. I like the idea of more sugar in the bottle and let the yeast take over. The only problem is I have bottles of booch with acetobacters growing...

Can someone tell me what page has instructions to pasteurize? I've seen it done in single bottles but this is interesting. I have a few gallons that have been sitting in my fridge and they are real carbonated and a super thick layer of lees that rises to the top when I open bottles.

Where should I post a question about learning how to make a kombucha beer? I'm intrigued as this would be much better than making a traditional lambic using my kombucha culture. Thanks.

Oh it's digestive enzyme but it's mostly alpha amylase

Argh. Image won't upload

Any thoughts about using this in conjunction with a wine yeast to do the same thing? With rice, or corn?

Why drink the lees? Probiotic?

Is it normal for white fuzz to grow on day 1?

I'm tasting my latest batch and it's been in the fridge for 2 months. It's sweet with a slight bitterness. Was I supposed to pasteurize this? I liked when it was carbonated and young. Now it's sour and bitter. Anyone else get it?