Hey guys! I saw another post that mentioned this, but has anybody had success making kombucha wine?
I've got myself a big carboy, champagne yeasts, an air-lock, and all the fixin's and I'm about to jump in head first!
I guess my main question is, should I use sugar or glucose (dextrose)? And I was reading that about a cup of sugar per gallon will do ya, but would it be the same proportions with glucose?
Thanks for any insight!
I've got myself a big carboy, champagne yeasts, an air-lock, and all the fixin's and I'm about to jump in head first!
I guess my main question is, should I use sugar or glucose (dextrose)? And I was reading that about a cup of sugar per gallon will do ya, but would it be the same proportions with glucose?
Thanks for any insight!