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Interesting! The few other recipes I find online suggest rehydrating the yeast in the sugar solution, but I guess it's less of an issue for most folks if they are using the EC-1118 or a different forgiving strain (at least, the batches I brewed with that strain didn't seem to mind the sugar rush...

Thanks, RPh_Guy! I was basically mashing up the manufacturer's instructions with the part of the Boochcraft recipe about rehydrating the yeast. I suspect they chose to rehydrate the yeast in the sugar solution so as not to have to dilute the kombucha with both the water + yeast mixture *and*...

Sure! What I'd done before for just under 1/2 gallon was: 1) brewed normal kombucha (1st ferment), removed pellicule (but did not boil or otherwise try to kill the scoby in the liquid) 2) dissolved 100g sugar (I've used cane sugar, demerara sugar, and a mix of the two) in 1/2 cup boiled water...

I was actually just going to do what I did with the champagne yeast: revive the yeast in sugar+water, and then add the yeast/sugar/water mix + yeast nutrient to the kombucha (after the first ferment). Do you suspect that won't work? I've never actually dealt with wort at all, just brewed...

Will this method also work with kombucha beer? I just got some saison and kveik yeasts I want to experiment with. Possibly a silly question (I can't think of why they type of yeast would matter), but I'm also extremely new to brewing, so I thought I'd ask to make sure. And, what kind of...