So, I'm in the middle of 1Fof my first kombucha batch and have been doing some reading about 2f, both here and on a Facebook group. I see a lot of people dealing with bottle bombs and gushers as well as a lot of people unaware of the fact that you can control carbonation based on the amount of sugar you add.
Am I missing something or does kombucha not carbonate the same way that beer and cider does? Should I be able to add X amount of fruit juice of known SG at bottling after 1F to get the expected amount of carbonation and add some flavor?
Am I missing something or does kombucha not carbonate the same way that beer and cider does? Should I be able to add X amount of fruit juice of known SG at bottling after 1F to get the expected amount of carbonation and add some flavor?
