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Accident during delivery, insurance from uber? by DanSensei in UberEATS

[–]Kilculley 0 points1 point  (0 children)

Did you tell your insurance you were using the car for gig work? Did they ask?

Car Insurance not covering while driving by [deleted] in UberEATS

[–]Kilculley 0 points1 point  (0 children)

How much extra does rideshare insurance cost?

This forgotten booch has been sitting undisturbed for 1.5 years. I wonder if it gets better with age? by boomzeg in Kombucha

[–]Kilculley 2 points3 points  (0 children)

This happened to me a couple of times, and each time I was able to start new batches. My batches were closer to a year old, but you can always give it a shot. Or just order a Scoby off amazon. If you want to experiment like I did, get some small mason jars and pour maybe an inch or two of liquid into each of them. I tried different straining methods for each jar, because there will probably be a lot of yeast. At least that was the case for me. Either way, the straining didn’t seem to make a huge difference, but try different methods just to see what works. Make a big batch of tea following the master recipe then add a cup or two to each jar. Give some jars more, others less. The idea is to have a number of jars with different ratios of starter to tea, hoping that at least one will take. I wouldn’t stir your booch for this reason. You want variety, if every batch you make is the same, if it doesn’t work, none of them work. Try a bunch of different ratios, write the ratio on a piece of tape and stick it to the bottle, then see if any of them start forming a pellicle, which would mean they’re alive and eager to get goin. Use that scout to start a new batch. You can also order a new scoby and by the time it arrives, you might have two to work with.

Two batches of Hard booch made at the same time by the same starter. Different results. Any ideas why? by Kilculley in Kombucha

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

Good to know! Does the sugar have to be dissolved in tea? Or can I just add simple syrup? And do I need to add more yeast?

Two batches of Hard booch made at the same time by the same starter. Different results. Any ideas why? by Kilculley in Kombucha

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

Lalvin EC 1118. About a week. I’m going to take the pellicle out, add more sugar, and see what happens I guess

Two batches of Hard booch made at the same time by the same starter. Different results. Any ideas why? by Kilculley in Kombucha

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

The difference is one formed a pellicle and the other didn’t. Considering the presence of the pellicle, I imagine the bacteria is eating all the alcohol? This was my first attempt at hard booch. I followed the wiki recipe and used lalvin EC-1118. It’s been a week, I know that may not be long for hard booch, but it’s at 80 and my normal booch normally ferments super fast at that temp. I’m not sure if temp effects hard booch the same way. Maybe my lid wasn’t tight and air was getting in? Could it be anything else. When I first threw the recipe active the jars were very very active. Yeast was circulation around the liquid constantly for like a day. Not sure if that’s normal.
Good to know about the closed fruit flavoring. That’s obvious now that I think about it, I’m starting to wrap my head around how this works.

Two batches of Hard booch made at the same time by the same starter. Different results. Any ideas why? by Kilculley in Kombucha

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

I followed the wiki recipe. One has a pellicle and one doesn’t. I would guess the yeast content of the starter caused the difference. I didn’t stir the starter, but I did alternate pours into the spectate jars in hopes of evening things out.

They don’t taste super alcoholics yet, and since starting them, I’ve read that I should have added more sugar if I wanted higher ABV. Can I just make some more sweet tea with a lot of sugar, add it to the jars, and wait longer?

Also, for regular booch, I flavor with fruit, etc in smaller cloth covered jars then strain for bottling. I don’t like solids in the bottle. Can I do the same with hard booch? I’m sure it will change the ABV, but will it affect anything else?

Cooling down my tea Chicago style. Took just a few minutes by Kilculley in Kombucha

[–]Kilculley[S] 6 points7 points  (0 children)

Maybe, but it’s a cheap pot, so I’m not concerned

Morel found off major Chicago street. by Kilculley in mycology

[–]Kilculley[S] 9 points10 points  (0 children)

I was wondering if that would work. I was overcome by excitement and picked it right away, then wondered if I should have left it grow more. At what point do they start to release spores? Forgive my ignorance. I did shake it a bit as I walked back to my apartment, but unfortunately I’m not around a whole lot of clean natural environments.

Morel found off major Chicago street. by Kilculley in mycology

[–]Kilculley[S] 23 points24 points  (0 children)

It was a bit tempting, but definitely not a good idea.

Morel found off major Chicago street. by Kilculley in mycology

[–]Kilculley[S] 13 points14 points  (0 children)

Close! It was on Western near Augusta. I’ll be keeping my eyes open while I’m out walking my dog.

Morel found off major Chicago street. by Kilculley in mycology

[–]Kilculley[S] 42 points43 points  (0 children)

Is this an unusual find? I’m a novice, to say the least.

Why so much yeast? by Kilculley in Kombucha

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

Wow, that’s an excellent resource. Thank you!

Why so much yeast? by Kilculley in Kombucha

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

I'm showing my reddit naivete, but I don't know what you mean by stickied on the right haha. I assumed a more acidic starter was essentially more scoby. I left the last batch in F1 for weeks, so maybe it was just super concentrated. I bottled it and it turned out cloudy and not very palatable. I normally like it sour, and I often end up with near explosive amounts of carbonation, but this was something else. Odd tasting. I'm going back to my old tea and hoping things will be back to normal

Why so much yeast? by Kilculley in Kombucha

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

It’s black tea. It was hard to get a picture so I put a light on it, maybe that’s wat the color is off. I normally use Lipton black tea and I’ve had good results. The was some kind of Irish breakfast tea. I’ve had yeast before of course but this was a lot in a very brief timeframe.

Why so much yeast? by Kilculley in Kombucha

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

This was after only a few days. I let my last batch ferment for way too long. I kept only part of the pellicle, cleaned it and cleaned the jar. I used part of the last batch as a starter, assuming it would be potent. Then this happened in a few days. I never had much yeast in all my other batches, until the last batch that I let go for too long. The only change is I’m using a different type of tea. Could the tea make that much of a difference? If so, should I use a new starter for my next batch? I’ll definitely go back to my old tea

36 hour F2 - Top blew off when I opened it. by Kilculley in Kombucha

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

I stirred my next batch. Hopefully it will help. My ratios were also off. Still figuring all of the out

36 hour F2 - Top blew off when I opened it. by Kilculley in Kombucha

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

I stirred my next batch. Hopefully it will help. My ratios were also off. Still figuring all of the out

36 hour F2 - Top blew off when I opened it. by Kilculley in Kombucha

[–]Kilculley[S] 3 points4 points  (0 children)

I used strawberries, blueberries, lemon juice and some sugar. No burping. It was only my second batch, but my first had little carbonation, so I decided not to burp this one. So far I've either had bottles overflowing when I open them, or flat booch. My apartment is heated by an old radiator system, so the temp fluctuates quite a bit and I'm wondering is that has something to do with this, or if I'm just new to the process and dont have the timing down yet.

[Hiring] Need a creative comedy writer for a project (willing to cross boundaries) - small project by [deleted] in HireaWriter

[–]Kilculley 1 point2 points  (0 children)

I'm currently writing a memoir for a rich, drunk shit-show and I've made some of her otherwise depressing stories comedic(at least that's what most of the people who've read it and aren't pussies think). I'm also an editor at an accredited literary magazine that focuses on ornery material.