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thats the one i used, classic recipe from mead forum.

1461+15=1476 made this batch with fresh pressed cider. Will not spend the extra cash next time. It is just as good with generic apple juice.

1210 + 10 = 1220

1140 + 6 = 1146 batch 4 for me since March =)

thanks for the suggestion of yeast nutrient, had not thought of that previously. since my last post, fermentation seems to have finished. Final product is as I expected, very near panther pi$$. Now to figure out how to backsweeten/ make it drinkable.... maybe i will add it to regular sweet tea...

do not even know what kombucha is......

will be consumed still, not carbonated. backsweetening to be determined, but probably. has been almost 7 weeks, still fermenting, not even starting to clear yet. that is the concern. as i said, this was just a cheap experiment only meant to serve as a baseline.

just for a baseline, I made a 1 gallon batch as follows. 1 - 1 gallon size Lipton tea bag, steeped in 1.5 qt 195 degree water for 10 min (just as i would for iced tea) 3 cups sugar boiled in 1 qt water cooled all to 70 degrees, pitched 1/2 pack nottingham yeast i had very slow...

my first batch of JAOM finished out at 14% abv, fleischmans bread yeast. fermented for 4 weeks, aged 12 weeks, GONE in 1 saturday! I will certainly be doing another batch with same yeast! no "doughy" taste at all after aging.

1120.5 + 5 = 1125.5 hopefully my math is right this time.. graff really messes up my math skills..... starting yet another batch next week as soon as i have a free carboy!

1099.5 + 5 = 2004.5 in fermenter now. second batch for me, there WILL be MANY MORE!! this stuff rocks! Thanks Brandon.

fermenting now 991+5.5=996.5

there is a brewery near me (in PA) that uses them in an amber ale (imperial pale ale I believe) Troegs Brewing Co. the beer is called Nugget Nectar. VERY aromatic! im pretty sure these hops are used in a hopback, for the aroma, not bittering in this particular brew.