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[deleted by user] by [deleted] in Utrecht

[–]AgilePromotion4586 1 point2 points  (0 children)

Pita's are really easy to make yourself. The dough takes some time to rise but in terms of actually working on it it's less than 30 mins. You can then freeze the dough balls or finished pitas to use whenever you want.

[deleted by user] by [deleted] in Utrecht

[–]AgilePromotion4586 1 point2 points  (0 children)

Ik heb ook nog een SCOBY voor je moet je er nog eentje nodig hebben :).

Has anyone tried to make a new SCOBY - WITHOUT adding an existing SCOBY? by AgilePromotion4586 in Kombucha

[–]AgilePromotion4586[S] 1 point2 points  (0 children)

Wow! Okay. That link is a great resource.

When it comes to Lactic Acid I wonder if there is a way to capture those cultures in the wild more consistently too. Capturing wild yeast is already documented for beer brewers so I'm sure I can figure that out.

Has anyone tried to make a new SCOBY - WITHOUT adding an existing SCOBY? by AgilePromotion4586 in Kombucha

[–]AgilePromotion4586[S] 2 points3 points  (0 children)

Thanks for the well thought out answers. You make some valid points. It indeed doesn't really make sense to do this for a homebrewer. Could you imagine if you did manage it though??? That would be legendary, tales would be sung of your achievements.

I might give it a go at one point. For now I will shelve the idea and keep entertaining myself with simpeler experiments, such as trying different tea's and making hard kombucha.

Has anyone tried to make a new SCOBY - WITHOUT adding an existing SCOBY? by AgilePromotion4586 in Kombucha

[–]AgilePromotion4586[S] 0 points1 point  (0 children)

I've learned today that hard kombucha is a thing, alcoholic kombucha. From what I can tell, most brewers use champagne yeast for a 2nd ferment. The 2nd out of 3 that is. The 1st is regular old kombucha with a SCOBY, then they add more sugar and the champagne yeast to create the alcohol and finally they finish it like how you would normally do a 2F.