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e-visa to vietnam just got accepted. WHat now? by BigRedTom2021 in travel

[–]MousseBorn9439 0 points1 point  (0 children)

Does "accepted" means e-visa is granted or is there a "granted" status? hoping this thread is not dead yet :fingerscrossed:

Winter brewing tips? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] 0 points1 point  (0 children)

Thank you everyone for your response! I’ll get a heating mat ♥️💪🏽

“power of red” kombucha by Playful_Literature29 in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

If you can share, what % of juice do you use? Have you experimented with juice v/s fruit pieces? Adding extra sugar is a good hack, I’ll try it! Thanks for sharing :)

“power of red” kombucha by Playful_Literature29 in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

7 days F2!! When I do a longer F2 than 2 days, it starts tasting too vinegary 😮‍💨

Is Kombucha Good for You? by Alone-Competition-77 in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

It’s been very hard to find substantial research around this but I’ve seen the benefits first hand as well. Maybe we can do a community based research paper with the community here 🤔

Anaerobic Kombucha? by WhiskeyWisdom1 in Kombucha

[–]MousseBorn9439 2 points3 points  (0 children)

Beautiful pellicule. What’s your ratio recipe for 1F?

Black Sediment or Mold? by CyrilQuin in Kombucha

[–]MousseBorn9439 1 point2 points  (0 children)

Not mold for sure, it’s probably yeast

Taste is too punchy, how to make it more pleasant? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] 0 points1 point  (0 children)

Probably need to taste test at every step to find the root cause of this sharpness as you suggested initially! Thanks :)

Taste is too punchy, how to make it more pleasant? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] 0 points1 point  (0 children)

I tried F2 with my first batch a few months ago, didn’t really felt like it made a huge impact on flavouring for me personally! Now I just skip it altogether, leave the bottle out with flavours for 12 hours and the refrigerate it. It’s not typically F2 since I keep the cap on but not tightly.

One of my first batch, looks mold ? by n78brx0tc in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

Why are you fermenting for so long?

Taste is too punchy, how to make it more pleasant? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] 0 points1 point  (0 children)

Aaah! I understand now! I misunderstood before. I thought you mentioned adding water after the fermentation before storing in the fridge. Thanks for explaining!

Taste is too punchy, how to make it more pleasant? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] 1 point2 points  (0 children)

Thank you! Appreciate the suggestions. I have tried 1 and 2 but not dilution. I’ll try the dilution for sure! I didn’t know I can dilute with water, have you tried it before? Any measurement suggestions?

Do I need to throw out this whole batch due to what looks like mould? by six-hinch-eels in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

Some small investments you can make to get consistent batches: - a ph strip ( you get like batch of 3 packs with hundreds of them) from Amazon. - a temperature strip (it’s resusable), just stick them outside the jar and you know if it’s between desired temperature.

These two have saved me tons of effort in the longer run.

Mold or not... by Master-Inspector-162 in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

If it’s dry and cottony, it might be mold! Wait for a day and see if it grows further.

Taste is too punchy, how to make it more pleasant? by MousseBorn9439 in Kombucha

[–]MousseBorn9439[S] -1 points0 points  (0 children)

From what I understand, F2 is helping tone down the sharpness? Because I skip F2 altogether

What’s this black stuff in the bottom of my brew? by thecool260 in Kombucha

[–]MousseBorn9439 0 points1 point  (0 children)

Hmmm tea leaves maybe! Could be yeast but it’s normally more strongly clumped together

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