I plan to make a few batches of Kombucha.
To have a clean fermentation without any unwanted bugs (brets for exemple) and to minimize the risk of creating alcohol (higher than 0,5% ABV) should I puree my fruits and bring them to a boil before adding them to my Kombucha in secondary fermentation?
Thanks guys!
To have a clean fermentation without any unwanted bugs (brets for exemple) and to minimize the risk of creating alcohol (higher than 0,5% ABV) should I puree my fruits and bring them to a boil before adding them to my Kombucha in secondary fermentation?
Thanks guys!