Photopilot
Well-Known Member
Hi Folks,
Long time homebrewer and Bucha drinker.
SWMBO works at Whole Foods and the newest store has Bucha on tap. My kegerator holds 9 kegs so I got to thinking.... How do I go about creating my own keg full of kombucha?
I really like the GT grape version of it but other flavors would be interesting to try. In one youtube video I saw a women mentioned the commercial versions are brewed 30 days then watered down to not be too vinegary.
While my knowledge of homebrewing is pretty good, my Kombucha knowledge comes from 20 minutes of youtubing. What I want is 5 gallons of kombucha on tap. I guess I could put less in a 5 gallon keg if needed.
Is it possible to make 5 gallon batches or should i make 5- 1 gallon batches?
I have never tried plain Kombucha, really prefer the fruit juiced ones. I was thinking of fermenting my batch extra days, like 2 weeks to make it stronger then cutting it with fruit juice at the time of serving to make a normal tasting strength batch for breakfast. Also this will allow multiple options of flavors over the course of the batch.
I would appreciate any comments or suggestions on my plan.
Thanks
Long time homebrewer and Bucha drinker.
SWMBO works at Whole Foods and the newest store has Bucha on tap. My kegerator holds 9 kegs so I got to thinking.... How do I go about creating my own keg full of kombucha?
I really like the GT grape version of it but other flavors would be interesting to try. In one youtube video I saw a women mentioned the commercial versions are brewed 30 days then watered down to not be too vinegary.
While my knowledge of homebrewing is pretty good, my Kombucha knowledge comes from 20 minutes of youtubing. What I want is 5 gallons of kombucha on tap. I guess I could put less in a 5 gallon keg if needed.
Is it possible to make 5 gallon batches or should i make 5- 1 gallon batches?
I have never tried plain Kombucha, really prefer the fruit juiced ones. I was thinking of fermenting my batch extra days, like 2 weeks to make it stronger then cutting it with fruit juice at the time of serving to make a normal tasting strength batch for breakfast. Also this will allow multiple options of flavors over the course of the batch.
I would appreciate any comments or suggestions on my plan.
Thanks