But good for you nonetheless.
Cheers
Wondering out loud if cider is considered a probiotic beverage?
Hmmmmmm......[emoji57]
Thoughts??
Anyone ever try adding a SCOBY (kombucha yeast/bacteria mass) to AJ?
FWIW, most of the beers I make are probiotic. I use L. plantarum to sour.
I don't boil the bacteria. Adding hops doesn't kill them (hops are bacteriostatic, not bactericidal).
I use either a co-souring or post-souring method.
Mash as normal.
Boil as normal (optional). No hops.
Chill as normal.
Pitch yeast.
Either pitch the L plantarum with the yeast or you can pitch after a couple days to increase yeast expression.
Dry hop or hop tea after souring (optional).
Package as normal.
Easy Peasy![]()