Recent content by WoodHokie4

Mine started looking like that too....

My scoby looks way different than previous batches. It's more like a sad little jelly fish rather than a healthy looking raft. Now it has a new whiteish growth developing. Can anyone weigh in if this is ok or if I need to start over? Thanks in advance

Thanks

I tend to leave the tea bags steeping until it's at room temp.... So, several hours. I haven't had any adverse effects so far. There's a point where you can't extract anything more from the leaves anyway

Hi gang I'm brewing my 1st batch of kambucha in about 2 years. (I had a really strong continuous Brew system that I kept going successfully for about 6-8 months the last time). I pitched my cultures from 2 different commercial bottles with 2 different strains about a week ago and have kept the...

Question:. You've just been given a qt of maple syrup to use as you wish. What would you brew with it?

Question:. You've just been given a qt of maple syrup to use as you wish. What would you brew with it?

Question:. You've just been given a qt of maple syrup to use as you wish. What would you brew with it?

That's probably true for beer, but has not been my experience with kambucha. I'm doing continuous brewing and use my individual bottles to flavor during secondary fermentation. Plus, it gives me flexibility y using a master batch

+1 to ericbw

Also, I don't think that wine yeast will give you proper kambucha. When I made mine, I used 8 tea bags with 2 cups of sugar and about a cup of white vinegar for acidity. For the culture, i poured the last inch of a bottle of comercial kambucha. This way, I knew I was getting the proper...

Everything I've read says not to use any sugar other than cane sugar or fruit sugar. Honey's antibacterial properties may actually hurt your scoby

Have you factored how much of that is vinegar? I haven't measured my gravity tradings, but I would assume that the biggest % would be vinegar, not ethanol

I like continuous brewing. I never have to worry about running out and can vary my flavors bottle to bottle. I just let it get down by about 1/3 and refill

So, I've been at this a couple weeks now and have some healthy growth on my scoby. I've been able to try out several flavors as well...strawberry basil was probably the best. The ginger also seemed to have now negative effect on the batch either, so there's that. One question though: what do...