It's not cider, but you guys seem to know a lot so I'm reaching out from across the divide.
The recipe:
14 gallons finished dry kombucha pH 3.1
3 packages EC-1118 made into a starter using 3/4 water + 5 teaspoons nutrient + 3 cups sucrose
1 gallon apple juice pasteurized
5 cups sugar
(I'm straight up winging it as my first trail.)
Sanitized the fermenter, put it all together and 4 days later it putrefied. I'm assuming it was the bacteria in the kombucha reacting with the fruit, but if anyone can offer advice on building a recipe that might work to make an alcoholic kombucha, or what went horribly wrong, please do.
The recipe:
14 gallons finished dry kombucha pH 3.1
3 packages EC-1118 made into a starter using 3/4 water + 5 teaspoons nutrient + 3 cups sucrose
1 gallon apple juice pasteurized
5 cups sugar
(I'm straight up winging it as my first trail.)
Sanitized the fermenter, put it all together and 4 days later it putrefied. I'm assuming it was the bacteria in the kombucha reacting with the fruit, but if anyone can offer advice on building a recipe that might work to make an alcoholic kombucha, or what went horribly wrong, please do.