Hi ! I have been brewing for about 2 months and I really like your YT videos! I have a question for you! If a F1 is completed but I don't have time to start my F2, can I put the kombucha in the fridge and bottle/flavour it in a few days and put it back at room temp to start F2 ? thank you very much and keep up your amazing work !
I learned a lot about Kombucha brewing from yr Vedios, I ferment Milk Kefir at home on a daily basis. What do you think about drinking both Kombucha and Milk Kefir on the same day
I wonder if this is what I need to do for blueberry flavoring... I tried to do a blueberry juice for a brew one time but found that the sediment and pectin made my brew 40% explosive sediment at the top and 60% kombucha 😅 thanks for the tips!
Urgent question! I bought a scoby off Amazon, and instead of them bring it to the door per their usual. They left it out in the mailbox and the packaging swole up really big. Can I still use that's scoby? 🥰
Your videos are the best. I'm brewing my first batch and will be bottling next week using your flavoring ideas! One thing, your propane bottle should be upright if possible instead of inverted so it's feeding gas instead of liquid propane.
Right, the bitterness would come from the pith. The problem is she started out by making juice, so harder to extract flavor out of the remaining pulp, so she just dumped it all in. I guess I'd be inclined to slice the lemon, use the pulp itself, then go for the zest of the lemon, leaving the pith behind. Doesn't help with her recycling bit, but then just grab some vodka and use those leftover juicing rinds in a [Fruit]cello.
How much attention does this need on low heat ? This could be a good thing to run at low heat in the winter to add some moisture in the house if I can let it un "unattended" while we're doing something else.
....oh you make me a little nervous watching you so casually holding that big knife and swinging around a bit as you speak.... Something unsettling about that....
I am a newbie Jun brewer. Should I only use honey to make syrups, or is it ok to use regular white sugar, cane sugar, brown sugar etc,? Will the type of sugar affect carbonation in the 2nd Jun fermentation?
brother, the sugar isn't for you, it's for the yeast. by the time Kombucha finishes fermenting, most of that sugar is already consumed by the yeast and converted into very small amounts of alcohol. using little to no sugar would just starve the yeast and you'd have absolutely no carbonation.
I agree and why i deinknkombucha brither. The bacteria and yeast eats it so its a very low carb drink. You need to sweeten with stevia or something like that if needed
