Recent content by Butcha_Bear_84

I found a new way to not get pulp in flavored booch. Add your puree to a separate brewing vessel with lid and your kombucha without scoby. Let your herbs fruit spices infuse for two days. Then you filter the crud with a strainer in the final bottles. I know it sounds like a lot of steps, but...

you can flavor it a few days bottle or jar, then sift the pulp and bottle with a flip top sealed bottle and carb it up for about four or five days to get it really fizzy. Also I forgot to mention when I puree my mixture I ad the fruit/herbs and some kombucha in to get it really liquefied. my...

So I tasted the banana booch after I sifted and re-bottled. Guess what... It was carbonated and tasty. Not my favorite flavor, but good. Description: Sweet Acidic Caramelized flavor Super Carbonated (Side Note) I might want to use less banana. I used a whole one. Maybe half or even a quarter...

If you like the plain taste of Kombucha and want it carbonated. Puts like 6 or so Raisins in at bottling. It gives you fizz and doesn't change the flavor at all. :);):)

I was wondering the same thing I'm in Kansas City and here are few questions. Is this something that has to be inspected by the FDA? What kind of volume of product would you need to get started? What supplies would I need to start mass production? How would I access the nutrition facts on a...

Putting fruit in the second fermentation. Then sifting out the fruit and for I guess a 3rd ferment without the pulp is my goal. Is it possible to stay carbonated that way? We'll see soon enough. I'm trying this method out as we speak. I put a pureed banana and some fresh booch it a twist of cap...

Yes. It tasted OK. Was it because I opened it to sift it. should I re-carbonate after I sift it?

I just got my 1 gal. ferment jar. it has a cork in the bottom. is cork safe to be down at the bottom of the jar during 1st ferment? I wouldn't see why not.

Everything was going well. I opened the bottle and sifted out the fruit remains then re-bottled and refrigerated. Tried it the next day and when I opened it there was a sulfur type smell(farts)...:confused: Is this safe to drink? How can i avoid this? Anyone else have this happen?

it's a glass jar with a rubber seal and plastic nut.

I use my ninja which purees the fruit or herbs. then after a week of second ferment in a flip top sealed bottle, i use my strainer and funnel into a different bottle to get the pulp/baby scoby/yeast out.

Anyone tried this as a starter? Kind of hard to find. Got it at a health food store. I like the taste of their stuff. Might as well go with what i like... right? LIVE out of Austin Tex.

Bourbon + Vanilla + Maple Cranberry + Lime Green Apple + Ginger Jalapeno + Peach Cinnamon + Plumb Pumpkin(canned) + Apple Juice + Vanilla + Cloves + Nutmeg + Cinnamon Vanilla + Date (tastes like Dr.pepper) Cocoa Nibs + Raspberry Lemongrass + Pineapple Blueberry + Maple Apple + Carrot + Ginger...

Is this safe to brew with? I heard the plastic and rubber seal on this can leach chemicals in my Kombucha... Also. I ordered a gallon food-grade fermenting jar from Amazon just in case. Would it be alright if my kombucha with SCOBY sets in this jar for a week?

I've been reading a lot of these helpful posts. Most people are saying leave KT in 2nd ferment for 4-8 days, but they don't mention burping the bottles (letting out pressure from flip top bottles). I was just wanting some feedback on this subject.:confused:but:) also has any one tried these...