Search results

Let us know exactly how acidic it really is, i know it can be sour as all get out, but that doesnt mean its a super strong acid since it doesn't eat your skin off lol.

it doesnt but extended storage of any acid can pit stainless.

It could pit the stainless steel just like you can pit it by storing Star San in it for an extended period of time, and if it gets pitted it can ruin the keg and make it so that it wont hold pressure. I use a glass sun tea jug with a spigot on it, makes bootlegging a breeze!

Awesome congrats man!

good idea!

Try this, use 1 and 1/2 cup sugar and green tea only, and bottle after 5 days. The sediment is normal and very good for you, btw it is going to have SOME form of vinegar like flavor.

Black Strap Molasses seems to work best for growing a Scoby from GT's from what i have seen in my personal brewings.

Well i ended up going the grow my own Scoby route, which worked out fine, i have also done a CRAP TON of reading since this post. lol

Kombucha is normally done in 7-10 days for a easily drinkable product, but can be left go for 30+ days for a product more like Vinegar. The longer it is brewed the more sour it becomes. It isn't a wine or beer, when done properly there is next to no alcohol in the finished drink because it is...

Nope i just let it go 7 days, add a the sugar(i use a ginger sugar syrup i made) and let it sit a few days then chill.

Well you could brew that tea and cut it half and half. Juice is an option or yes you can just avoid that tea. You can also add more sugar to it, put it back in with the mother wait 30 days and use it as Kombucha Vinegar in place of any thing you would use regular vinegar.

Well i checked the jar and there is no scoby growing at all but it does taste rather good as you pointed out coffee is acidic as is so the flavor complements it well at least in my personal opinion and i detect no "stale flavor". Acetic acid is one of the acids produced along with gluconic acid...

I personally prefer a blend of teas. I use Rooibos Red,Gunpowder green,Yerba Mate, and Iced tea blend(Black and Orange pekoe blend) all in my Kombucha. Many prefer all green tea and say it has a milder flavor. If its too strong try mixing it with fruit juice, 4 oz Kombucha and 12oz Juice...

Nope no mother that i can see, but then again that could be due to the dark nature of the coffee. It does however smell amazing!

To carb it up, add 2 teaspoons of sugar to the bottle,seal it up, and let it sit at room temp for 3-5 days then chill. This will carb it up. If you bottle it to soon into the fermentation you can end up with exploding bottles, so make sure its good and done before you bottle! Put bottles in a...

Everything i have read says use one cup of starter from the last batch(for a 1 gallon recipe)

Well the reason they say not to use plastic is that it scratches and that can harbor bad bacteria that you do not want in your kombucha, But Food grade plastic brew buckets are safe as long as they have no scratches in them. Glass however is a lot easier to clean and harder to scratch. But it is...

Also if you look around on this site they have a lot of good info on Kombucha Brewing as well as selling products for making Kombucha. http://www.happyherbalist.com/index.aspx

Ok if you do not have a Scoby(looks like a slimy pancake) you should grow one first. If you are growing a Scoby, i have found that Molasses works the fastest to grow out a Scoby, but the taste of drinking it is not all that great unless you REALLY like molasses. But there is nothing wrong with...

No problem glad to help!