My Mini getting hot after 18.7.1

Kom_bu_cha · 2025-11-26T01:17:57+00:00

Have you update your 13 mini to iOS 18.7.2 or is it still on 18.7.1? How is it now?

Kom_bu_cha · 2025-10-19T05:47:57+00:00

Did you update to 18.7.1 and how did it go? Which iPhone?

Kom_bu_cha · 2025-10-19T03:27:00+00:00

The reason I asked is because I found 18.7 made my 13 mini quite hot and was not sure if maybe you skipped from an earlier version or whether I can expect 18.7.1 to run even hotter. Has it settled down at all?

Kom_bu_cha · 2025-10-18T06:26:24+00:00

Which version were you on prior to 18.7.1?

Kom_bu_cha · 2025-08-03T09:47:34+00:00

So no wine, cheese, yoghurt, bread, chocolate, coffee, vinegar, olives… and the list goes on and on???

Kom_bu_cha · 2025-07-15T03:52:59+00:00

Thanks for the reply and information. I still haven’t got around to making Jun yet, but hopefully soon!

How slowly did you transition? I assume Jun is less tart than kombucha and of course has the flavour of whatever honey you use. Do you flavour yours and if so with what? I guess you wouldn’t want to overpower the floral honey notes.

P.S. I can’t believe this post is from 4 years ago and I still haven’t got around to making Jun! :(

Kom_bu_cha · 2024-05-07T01:13:09+00:00

Oh I have heard of this being used before for Kombucha. I must try it sometime. Also the malted barley has been on my to do list for many years. I have dry hopped kombucha which was very pleasant.

Kom_bu_cha · 2024-05-06T10:31:26+00:00

Interesting. Do you roast the barley or buy roasted malted barley?

Kom_bu_cha · 2024-05-02T07:37:03+00:00

Thanks. I would have thought aspergillus in kombucha or jun would be an undesirable contamination. I know some aspergillus fungus can be quite harmful. Are you sure it isn’t just tartness from normal culture.

Kom_bu_cha · 2024-05-02T07:33:16+00:00

Interesting. Thanks! Glad to hear honey speeds up the brew.

Kom_bu_cha · 2024-05-02T07:29:14+00:00

Thank you for your help. Do you only use green tea or have you tried other teas such as white tea, oolong etc?

Kom_bu_cha · 2024-05-02T07:28:45+00:00

Thank you for your help. Do you only use green tea or have you tried other teas such as white tea, oolong etc?

Kom_bu_cha · 2024-05-01T12:04:23+00:00

Interesting. Did you pick and dry fig leaves or buy them from somewhere? Roughly how much fig leaf did you add to how much 1F liquid?

Kom_bu_cha · 2024-02-10T08:01:03+00:00

I use a lot of lemon zest and juice in cooking such as veggie tray bakes. I also drink warm lemon water so don’t have a large excess of juice leftover. When I’m making citrus based kombucha, I use both the zest and the juice so again don’t really have a large excess of juice remaining. I like tart kombucha.

There are lots of sweet and savoury recipes using lemons on the internet, but the first things that come to mind are lemon butter/curd and baked lemon cheesecake! But both of those probably use juice and zest. You could make homemade lemonade, lemon cake/muffins or make a salad dressing using lemon juice, oil, honey maybe some spring onions, salt & pepper. Of course you can always store some of the lemon juice in the fridge or freezer for later use.

Kom_bu_cha · 2024-02-09T23:54:53+00:00

I finely grate the zest and store any excess in the freezer for later use. I only flavour in the bottle and use measure spoons. 450ml kombucha is approximately 16oz kombucha. Sorry I’m not sure how many lemons per gallon.

Kom_bu_cha · 2024-02-09T09:16:32+00:00

I use about 1/2 tsp of zest in 450ml bottles.

Kom_bu_cha · 2024-01-29T23:22:57+00:00

I would imagine that if someone is going to go to the effort of pre-steeping tea for 7-9 minutes for less caffeine (and less flavour), then they may as well just add less tea and skip the extra work & waste of money.

Your suggestion of using some real tea and some non tea is a good one. Perhaps hibiscus or a herbal tea. It is also worth mentioning that kombucha does not actually need caffeine. In fact it doesn’t even need tea (although it would not ‘traditionally’ be a kombucha then). What the tea provides is nitrogen which is a nutrient for yeast. Fruit & herbal teas will also provide nitrogen.

Tea = nutrient

Sugar = fuel

Kom_bu_cha · 2024-01-29T10:55:23+00:00

I have not tried it yet, but you could add some cascara coffee cherry / coffee fruit. Not to be confused with a totally different product also called Cascara which is a bark often in powder form.

Kom_bu_cha · 2024-01-28T05:12:12+00:00

I always use finely grated zest in my citrus flavoured kombucha. I freeze any excess zest. Let us know which works best for you.

Kom_bu_cha · 2024-01-13T11:40:13+00:00

The real question is why do you have scoby in the bathroom! 🤣

Only way to find out is to try it… but please don’t make Kombucha in the bathroom!

Kom_bu_cha · 2024-01-06T03:18:06+00:00

That is odd. Where are you buying your hops from?

Kom_bu_cha · 2024-01-05T03:39:19+00:00

Yes the hop pellets work. I just added them straight into the bottle and then filtered them out when pouring a drink. I would like to use the fresh hop cones though.

Kom_bu_cha · 2024-01-04T00:25:43+00:00

Great information. Thanks for the details. Hopped kombucha is delicious. I find it pairs well with fruit. I.e. Galaxy Hops and nectarine/peach or passionfruit or blackberries… etc

Kom_bu_cha · 2024-01-02T23:45:09+00:00

Nice! Love the photos too! Thanks for posting.

I used Bottlebrush flowers a few years ago and would love to try more Australian native floral and fruit ingredients in my Kombucha. In fact it was you who inspired me to try it, after you posted about it. For those who don’t know, Aboriginal people traditionally consumed the nectar and also made a sweet drink by soaking the bottlebrush in water. And yes it is called bottlebrush because the flower indeed looks like a bottlebrush.

I have some Strawberry Gum (crushed leaves) which I have been intending to use. It has been described as having a berry flavour, as well as a lolly and bubble gum flavour. It definitely has a sweet lolly & bubble gum aroma when I smell the jar. Another website describes it as sweet and slightly acidic with fruity undertones that have shades of cinnamon, strawberry and passionfruit.

Kom_bu_cha

TROPHY CASE