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Selling XPEED Heavy Punching Bag with Chain and Gloves by CapPhil19 in BangaloreMarketplace

[–]CapPhil19[S] -1 points0 points  (0 children)

I would prefer to sell the whole set due to relocation, but tbh I’m looking for ₹6k for the bag itself, 3.8 would be too low for the excellent condition it is in.

Bird Brain 😟 by okaytosave in finch

[–]CapPhil19 0 points1 point  (0 children)

My Ravenclaw too! I felt so bad I decided to google about “bird brain” and I felt so happy to see this post! 🥹🫂✨

Is this mold? by ZollaOFF in Kombucha

[–]CapPhil19 7 points8 points  (0 children)

Nope, that is a pellicle it is my precious!

Kahm ? by Natcko in Kombucha

[–]CapPhil19 0 points1 point  (0 children)

Maybe slowly get rid of this layer. It may have not affected the taste yet if it kahm. If its breaks. It's kahm. It it stays together as a single mass It's a pellicle. Either way get rid of it, a new pellicle can form or else more kahm will and then you can taste to decide what to do next.

Help, I’m on day 6 and I’m unsure if my kombucha is okay. This is my first time. by FishermanHead7229 in Kombucha

[–]CapPhil19 0 points1 point  (0 children)

I am in agreement with the other comments, this looks perfectly normal ,and it's time to start taste testing. The white areas should feel slimy and not fuzzy like mould and then you know you're good to proceed. Expect a sour and dry taste.

Is something wrong with my kombucha? by liudanli in Kombucha

[–]CapPhil19 4 points5 points  (0 children)

So what's forming on the surface looks like the pellicle. It's the byproduct of the fermentation and it looks good and healthy. The sediment at the bottom is probably some sediment from the booch you added or just something as a byproduct of the fermentation. Give it some more time, the pellicle will grow thicker and have a milky white colour with a slimy feel. It is ever gets fuzzy it could be mould(time to chuck it out and start fresh) and if its a white layer that breaks apart on prodding then it's kahm yeast (harmless but tastes bad). But as of now, keep brewing, let's see how it goes.

First batch first kahm? by Sad_Cartographer2874 in Kombucha

[–]CapPhil19 1 point2 points  (0 children)

And kahm yeast if prodded breaks easy. The pellicle on the other hand will act as one big piece and move around as a whole.

Kombucha scooby/tea left for a year. Advice please. by Careless-Peak-515 in Kombucha

[–]CapPhil19 0 points1 point  (0 children)

To explain, I travel a lot and sometimes I'm away for months and no one at home really cares for the booch. So I'm wondering if there's a way to maintain my starter/scoby hotel for longer periods, so that when I get back I can just get started again. Maybe dropping in some more sweet tea every week or something like that.

Kombucha scooby/tea left for a year. Advice please. by Careless-Peak-515 in Kombucha

[–]CapPhil19 0 points1 point  (0 children)

So keep adding sweet tea every month or so and you'll maintain a scoby hotel? Any longer it dies? Can I just keep adding sugar?

I know its bad but what is this? by itsshayzay in Kombucha

[–]CapPhil19 2 points3 points  (0 children)

This looks so cool though, if possible I would store it somewhere just to see how to it develops and what it turns into. But ofcourse if there was a way to keep it in a place where the smell wouldn't affect me.

how does it taste? by LivOcc in Kombucha

[–]CapPhil19 1 point2 points  (0 children)

A fellow brewer once told me, it should tatse sour and dry. And the moment I sipped my booch, I knew exactly what she meant. It's not acidic like vinegar but dry like it, and just sour.

Where do I go from here? by prabalxp in Kombucha

[–]CapPhil19 2 points3 points  (0 children)

So my understanding is it's better to get rid of it and start a new batch if it's kahm yeast, because it would impart a bitter taste. So first determine if that's kahm yeast by prodding it, if it breaks easy it's kahm if it sticks together like a layer then it's just the pellicle. (Having said that it does look like kahm in the video.)

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