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Black Cap Beverage Co. makes a kombucha called Bluesberry. Sounds similar to what you describe. It’s delicious.

Black Cap makes a ginger kombucha. The owner explained that he boils the ginger to mellow it, then steeps tea, then adds sugar, cools and inoculates. It’s the most amazing kombucha I’ve ever had. Unlike any other out there. Black Cap GO15

The apple cider this time of year is great for Booch. If you like pineapple, Black Cap has a pina colada. If you like ginger they also have one with ginger, cinnamon and nutmeg. It’s like a Ginger Christmas cookie.

Black Cap from Farmingdale, NY

Hard to say from the dark and out of focus photo. Mold often presents when the temperature is too low. Optimally, it’s best to keep it at about 75F. Also, mold doesn’t normally grow in acidic kombucha liquid but often grows on the pellicle. Throw the pellicle out. Let another one form. I throw...

I’m off hooch and drinking nothing but Booch.

hi, Im in the NYC area and built a home laboratory to brew and bottle kombucha, soda, beer,, pickle and ferment veggies, just good food science. I haven’t been here in some time, because I kinda get my answers by hypothesis and experiment. Failures are great learning tools. …and have been...

The daily story. A lot of kombucha making secrets are revealed day to day.

Thisre is a new kombucha brewery in New York, on Long Island. On their instagram, you can view a lot of cool kombucha brewing insights. I’m addicted to watching. Black Cap Beverage Co. @blackcapbeverageco

When AI takes over, it can worry about that. Until then, you need somebody like me to run the show.

Most important is to add enough acidic starter tea to get the pH low. I have a 1000 liter tank dedicated to starter. It’s usually about 2.9 to 3.1 pH. When I pitch, I use 20% starter which usually drops my new batch to around 3.7 pH. You have to get the new batch to at least less than 4.2 pH.

It’s called a kombucha brewery. Trying to put it in a complete one piece package is ridiculous.

Where’d you get your starter? Perhaps it’s a vinegar mother and doesn’t have the complexity of microbes to be kombucha. I’ve fermented up to 88F. Heat speed things up but 2-3 days is very fast.

Saw this on instagram The address is 269A Eastern Parkway, Farmingdale, NY

There’s plenty of corkers on FB marketplace

I like 1 week in a dark place that’s room temp and a week in the fridge.

You are correct.

Coastal Craft Kombucha is closing after 10 years. WTH? I don’t get it. They’re in Whole Foods and so many other places.

Is any of this equipment still available?

Looks good. Feed it with some tea and sugar. A pints worth. With 4 oz of sugar. Make sure the tea has cooled before adding. Then leave it alone for 2-3 weeks and repeat. I grew a brewery from 8 oz of starter and a 1 oz pellicle. You don’t need much but some tea, sugar and patience.