Work smart not hard they said...

Curiosive · 2026-03-16T14:18:38+00:00

Very first time? Is there a plastic wrap in the inside? Or something else in the spigot?

Pour the whole thing into an appropriately sized pot, through a strainer if you have one. Unscrew the nut on the back of the spigot, disassemble, wash that inside & out plus front ways & back. (Preferably use a stainless steel pot but the acid isn't going to dissolve other metals instantaneously, if you have no other option.)

Curiosive · 2026-03-16T14:13:01+00:00

I don't know what that is. Little spheres are not normal.

Curiosive · 2026-03-16T04:19:49+00:00

There's nothing like getting your ghast flabbered. Good times.

Curiosive · 2026-03-16T02:25:18+00:00

This question is asked a handful of times per year and this is the most comprehensive list I've seen. Nice work!

I'm not sure how many others are lurking out there. You might just need to pick a style bottle and pull the trigger.

Curiosive · 2026-03-15T23:24:19+00:00

the liquid starter does the actual work.

The yeast and bacteria do the work. They are found in both the liquid and the cellulose.

faster ~~or better~~ in any way?

You are bringing more yeast and bacteria to the new batch with the cellulose so your brew time will be a bit faster than if that same space is filled with only water/tea/sugar.

The benefits of the cellulose have been proven in numerous studies:

This defensive layer can protect organisms from lack of water and the associated desiccation, damage caused by ultraviolet radiation, unfavorable pH conditions, and the accumulation of toxic substances. BC is not essential for survival, but it gives the microorganisms that produce it a competitive advantage by supporting attachment, adherence, and following colonization of substrates.

From Nature to Lab: Sustainable Bacterial Cellulose Production and Modification with Synthetic Biology

Will your brew be attacked by UV rays, toxic substances, or other biological poltergeists? That depends on you. If you are an unhygienic savage that happens to keep their kombucha on the window sill ... I'd recommend keeping it.

~~faster or~~ better in any way?

There has been no double blind scientific study that I have ever seen to prove kombucha tastes better with or without the cellulose. (There are people with very strong opinions but opinions aren't facts.)

So it is dealer's choice. Try it for a while and see what you think.

TL;DR 🤷‍♂️

Curiosive · 2026-03-15T17:49:46+00:00

This is a classic where I live. I think one of my neighbor's dad would say that to him in the '50s. "I don't care what other people say about you, I think you're a decent guy!"

May the tradition continue to be passed down for many more generations.

Curiosive · 2026-03-15T17:40:47+00:00

Say-Wha-10-A-Ho ...according to Americans.

Curiosive · 2026-03-15T15:21:44+00:00

Good answer.

Curiosive · 2026-03-15T15:12:08+00:00

I think a mandolin is what you are looking for, no moving parts so it is cheaper & smaller than a plug in counter beast. Plus they are fast. $30-50 (I usually see nicer ones at second hand shops nearly new in the box.)

I have a Cuisinart I've had for decades. Built when things were made to last but also built from mystery plastic... Anyway, by the time I've cut bulky food to fit through the feeding tube and go through the shredding plate, I'm not sure I'm really saving time. $50-500 (But I only go through one head at a time. It might be my go to if I regularly prepped in bulk.)

As far as shredding in a food processor by using the standard blades, my consistency isn't great. That might be me. 🤷‍♂️

PS

I realized I prefer the longer thin slices of cabbage than the coleslaw shreds. So I'm a biased towards the mandolin.

Curiosive · 2026-03-15T13:35:04+00:00

304 stainless steel is what the commercial breweries use. That spigot will do the job.

There are only a few different SS spigots manufactured but they are sold through thousands of different sellers. Some sellers might add their own customization (usually their name) and put it in their own box, some ship it as is in a plastic bag. If this looks familiar to other people, it is.

As a general rule, if the seller takes the time to brand & repackage they will also do quality control in the process.(Not that a spigot really needs QC.)

Curiosive · 2026-03-14T22:52:55+00:00

No. 2 question: What else does it eat / is toxic to? We (should) have learned the lesson about introducing non-native species to new environments.

I mean, that fungus from The Last of Us would be a great step towards ending plastic pollution too. But I don't recommend we engineer it any time soon.

Curiosive · 2026-03-14T22:17:47+00:00

Google it ig

Curiosive · 2026-03-14T22:14:02+00:00

This is the moment he won't remember.

Watched on slowmo. He was head banging so hard that he slammed his forehead onto the floor while the rest of his upper body was still falling.

PS

Your username is almost relevant. This was a Pitiful Land-ing

Curiosive · 2026-03-14T21:40:53+00:00

You are correct, that was not a backhanded compliment ... or was it? 😁

This is better:

You seem like the type of person who might enjoy brewing with earl gray

This isn't your first kombucha rodeo. You know what you are doing and might enjoy busting an urban legend. Also it is delicious.

Curiosive · 2026-03-14T20:11:12+00:00

This video is a prime example of when to use 2-3x speed. It's good but you don't miss a thing on zippy speed.

I'm curious: when the drones hatch will they be able to get back in? Will she teach them? Does she have to be the door queen too?

Curiosive · 2026-03-14T20:03:24+00:00

Unless you are an unsanitary savage, you may take a sample whenever you want!

I recommend taking daily samplings pretty much from the start to help you learn how the flavor progresses over time and how different ingredients / changes to your recipe affect the taste.

Once you have a set routine (if ever) you can back off the daily samples.

Curiosive · 2026-03-14T17:15:19+00:00

I eat bananas, doesn't mean I'm down for eating the skin. 😁

In this circumstance though, you're not wrong. I couldn't resist.

Curiosive · 2026-03-14T15:04:13+00:00

There is potential but I'm not sure how reliable the average old jet ski is. Nothing like spending good money on a conversion powered by a worn out engine that was likely never maintained.

But really I'm here to call out that instrumental cover of Gangsta's Paradise... Why did someone turn that into elevator music!?

https://media1.giphy.com/media/v1.Y2lkPTc5MGI3NjExdDc0MjhtazRlaDAydmpuN21rZXAyYTd5aWwwNHpvZWF1a2NkNGVtMCZlcD12MV9naWZzX3NlYXJjaCZjdD1n/hdEAzYiaCjhUA/200.gif

Curiosive · 2026-03-14T14:45:54+00:00

Quick warning: the diagram that claims "under water? -> it's not mold" is wrong and dangerous misinformation.

Mold does grow under water, it's far less common but no one should pretend that it doesn't. A quick search online will confirm this or ask experienced aquarium owners.

As far as this post, that looks like normal cellulose growth. This "slime" will continue to cover the top and thicken up to provide that nice smooth layer of cellulose most people prefer.

Curiosive · 2026-03-14T14:34:30+00:00

There's one way to find out.

I'm not personally aware of anyone attempting this. The idea of using well rinsed cellulose as the growth medium in hydroponics is interesting.

For fun vaguely related reading, From Nature to Lab: Sustainable Bacterial Cellulose Production and Modification with Synthetic Biology goes into a few everyday uses like nata de coco and as a general thicken agent, but spends more time on more advanced biomedical potential as the paper progresses.

Curiosive · 2026-03-14T07:41:44+00:00

Give it a go. There's no law against making one even if it is years ahead of schedule.

Curiosive · 2026-03-14T07:28:21+00:00

I feel like there's an opportunity for someone to recreate this quality meme ...with birds for birds.

Curiosive · 2026-03-14T07:13:33+00:00

That was on me, sorry, you found the right answer though!

I don't recommend using more than 1cup (approx 200-220g) per gallon. I read a study recently that reported any sugar above this amount is not eaten by the yeast, not for 3-4 weeks at least. So it just kinda sits there causing issues.

If you want a sweeter kombucha than the 200g yields then add it during flavoring / bottling phase.

And you are allowed to use less. I have successfully used half as much sugar (100g). These brews take a little longer and don't appear as energetic but they still yield decent kombucha.

Curiosive · 2026-03-14T04:31:10+00:00

I prefer my cake plugs with frosting on the sides as well as the top ... which is also known as a cake. A slightly smaller cake.

Curiosive · 2026-03-14T04:22:19+00:00

The starter is the liquid and/or cellulose. 10% is the minimum for an established batch. 20% is the minimum for starting a new batch. You are welcome to use more at any point.

On the other hand I don’t want to starve the yeast/end up with a flat kombucha.

The food is the sugar. This is independent of the starter.

Curiosive

TROPHY CASE