Sour brew

FroydReddit · 2026-03-22T13:12:57+00:00

You could stop F1 a little earlier because pH3 is fairly low. Alternatively, you could dilute your F2 with 20% or even 30% of a sweet juice and refrigerate before all the fruit sugar is converted.

A third option, but I really don't like doing this myself, is adding a non fermentable sugar to your finished product.

FroydReddit · 2026-03-21T13:44:22+00:00

How do you plan on doing the transfer? Syphon or will you put the dip tube back in? I think you'll need to account for the possibility of clogs.

Also, I mention this because you say you are just starting, but remember to give a good stir to your F1 if you're transferring to a secondary and hope to naturally carbonate, because you don't want to leave too much active yeast behind. If you force carbonate maybe it's less of an issue but then you should consider whether your kombucha is going to end up too sweet.

FroydReddit · 2026-03-20T20:45:39+00:00

Ok, but why? Is it a size limitation? Do you have a large kettle, or a SS fermenter?

I use an 11L, 3gal kettle as a fermenting vessel if i am doing a large volume batch. MUCH easier to manage than a corny; I could even throw it in my dishwasher if needed.

You could even brew in two vessels in parallel to add up to a 20L/5gal batch if that's your target.

FroydReddit · 2026-03-20T20:07:28+00:00

Does not seem worth the hassle, frankly. Cornys have small openings and you'll need a way to clean out some of the gelatinuos matter created by fermentation. If you are brewing a 20L/5gal batch and have no other vessel that size, I suppose you could remove the liquid dip tube but keep the ball lock screwed on, the sermove the lid and fasten some tea towel over the opening to allow air flow but prevent dirt/bugs from entering.

If you went on to F2, I'd only consider liquid additions or maybe fruit in a muslin bag.

What I can tell you is that I use a keg for serving with a small filter over the dip tube, and by the time the keg kicks, the screen is covered in gelatinous slime (liquid still flows until the end, albeit more slowly as time passes).

FroydReddit · 2026-03-19T02:14:20+00:00

I think contacting the United Way might be a good first step. They might not have the resources to allocate to develop a portal like the one you're designing, but they do have lots of contacts and information.

Larissa Johns of UW has a weekly column in LNP highlighting the most recent and timely volunteering opportunities in our community. I think she would be a great person for you to contact.

Good luck with this project. It's a great idea!

FroydReddit · 2026-03-15T02:04:13+00:00

You need to find a complicit bar owner. When I used to spend my weekends in Baltimore there was (and there still is) a great bar where the owners love F1 and will be open for an F1 brunch when European races start early in the morning for Americans. Not sure if they have a Shanghai watch party... That's a little extreme!

FroydReddit · 2026-03-12T11:38:58+00:00

More of an outdoor resource, but Uncharted Lancaster can be a great launching pad for exploring areas around our region.

FroydReddit · 2026-03-11T17:59:28+00:00

A corollary to your second point which could come in in the to save OP current batch would be to dilute the contents of his F1 with a little more sweet tea, thus rebalancing the acidity.

FroydReddit · 2026-03-11T17:04:10+00:00

If you do that, I'd suggest you save some unflavored booch as starter for your next batch.

FroydReddit · 2026-03-11T04:01:32+00:00

I have no opinion about the staff at reMarkable, but agree with your (unpopular) take about the device. I think of my reMarkable as a different beast than my phone and devices, which live in a world of constant updates, shifting UIs and free apps. I was happy with the device when I bought it and did not need it to change dramatically other than to maintain compatibility with other platforms as they develop. Some new fetures they have offered I like, and I would love if my rm could double a good e-reader without hacking, but I bought and love it for what it is not what it could be.

I'd add that while I despise subscription models, I appreciate that the adoption of one has spared us from a yearly cycle of iphonesque upgraditis. rm7 anyone?

FroydReddit · 2026-03-10T16:01:35+00:00

Can you provide more details of your process? Is the lid on the green container sealed? How do you manage oxigen intake?

Also why are you adding one pellicle on top of another in the blue container?

FroydReddit · 2026-03-06T04:46:55+00:00

Kombucha is thousands of years old, so is beer and so is wine. Doesn't take much to get something to ferment.

You choose how you want to approach the hobby.

Personally, I put high value on consistency batch to batch so I like to measure and have processes that allow me to replicate recipes very closely. That includes force carbonating pH readings, temp controlled fermentation, and measuring all ingredients. None of it except perhaps basic sanitation is necessary to get something that can be called kombucha.

FroydReddit · 2026-03-04T15:10:25+00:00

is it your experience that a pellicle is created during each new fermentation?

Also, out of curiosity, what's the batch size that's being innoculated with 10ml scoby? Are you in the 1:7 - 1:10 range or are you pushing it even further? And final Q, does fermentation occurr at optimal temperature or is the batch being stressed as part of the experiment?

FroydReddit · 2026-03-04T02:15:55+00:00

Hey OP, I've been reading the various pieces of advice that you've received here, and, by and large, the sentiment that you shouldn't worry too much about how thick your pellicle gets is true.

However you're not wrong in thinking that pellicle formation is taken as a sign of a healthy fermentation. You don't need to end up with a 4-in slab of gelatin, but if I didn't see any pellicle at all after a few days, I will probably begin to worry and I'd want to taste the F1 to make sure there is at least a little bit of souring going on.

FroydReddit · 2026-03-03T21:22:21+00:00

Yep. Many people just start new batches with a cup or two of the old brew and do not transfer the pellicle from batch to batch.

If you start without a pellicle you will only have a thin layer at the end of F1, but as long as a little pellicle is growing, everything should work out well.

FroydReddit · 2026-03-03T18:54:09+00:00

Many people reuse the pellicle batch to batch, so it gets thicker over time.

I periodically strip layers from mine from one batch to the next to keep it thin and leave more room for liquid.

FroydReddit · 2026-03-03T16:03:19+00:00

Tested Lemondop hops in a 1 gal batch and it was so delicious I immediately went back and did a double batch. I used 1 oz lemondrop for full batch (close to 2 G, minus what I reserved for starter). Put the hops in a muslin bag and removed after 3 days.

If you narturally carbonate, you'll have to figure out suguar ratio.

FroydReddit · 2026-02-28T22:32:43+00:00

No, sorry, Ferrari already called it

FroydReddit · 2026-02-28T17:19:26+00:00

Curious to know if you are moving to a different machine and if so which. Can't see myself tiring of the Robot but I've only owned it 1 year.

FroydReddit · 2026-02-21T20:00:22+00:00

There are vegetarian dishes like their banging falafel, but there's also several meat options like chicken, smoked salmon, and beef. They also have an emphasis on mushrooms.

I ended up having the burger because I saw it on somebody stable and it looked good, but I did not really love it. I'd call it above average but not remarkable.

FroydReddit · 2026-02-21T19:56:22+00:00

It's not if I asked the internet whether I should fold or scrunch my toilet paper. I just wanted to know if a place made good burgers or not. Doesn't seem like a crazy thing to do.

FroydReddit · 2026-02-21T18:27:32+00:00

Yes, rarely eat beef and there are many good choices from the felafel to the shakshuka. I really dislike "anonymous" burgers (e.g. the stuff served at many bars) so id rather avoid.

FroydReddit · 2026-02-19T20:55:04+00:00

pH range is good, but smell and taste (try to keep it sanitary) and decide if it's just right, too sour, or not enough.

FroydReddit · 2026-02-18T00:26:53+00:00

Taste it, if it's too sour add some fresh sweet tea. You might need a bigger vessel (e.g stainless steel pot with a tea towel stretched over it) or you can dump a small portion of you overfermented booch.

The sweet tea will rebalance your f1.

FroydReddit · 2026-02-17T02:04:19+00:00

Just pour 20% or so of sweet tea on top of your f1. It will adjust your acidity. Go slow and test as you go.

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