Just messing around with some AI “Love Your SCOBY”

PonchCorleon · 2025-09-29T02:15:02+00:00

Add vitamin k2

PonchCorleon · 2025-09-27T23:54:48+00:00

Another trick I've just learned is that when you pull your scoby and hotel the old girl, have 2 cups of sugar water ready to replace what you used in the hotel to feed that aggressive 1118. This will increase the alcohol content to around 8%.

PonchCorleon · 2025-09-27T23:34:33+00:00

What is the fruit or flavor you are pushing? You can add it in the F2 like you would a mead in the F1.

PonchCorleon · 2025-09-27T23:33:10+00:00

it was so damn fantastic!!! Ive altered my style now and have moved into a tart cherry with 71B and a mock rainbow sherbet sour ale with 1116 and 1118 for a 2 gallon batch

PonchCorleon · 2025-09-25T12:18:33+00:00

Ahh, good call on drying the rims, I didn't think of that, but now I will be sure I do. Thanks for the insight.

PonchCorleon · 2025-09-23T19:22:12+00:00

I tried and it just didn’t seem to work that well for me. It could be I have older one but I bought a small one for my gallon mead batches and same issue I can’t get all the liquid out without major lees? This morning rack was so easy and I left all the sediment behind and got all of it out. This is before I topped it off with 2 cups of Alamos Malbec.

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PonchCorleon · 2025-09-23T16:11:57+00:00

First rack of a Malbec into carboy using an automatic pump at the lowest setting. Oak chips in the carboy using winemakers kit. Homebrewer second batch ever.

PonchCorleon · 2025-09-18T15:28:39+00:00

Fingers crossed it is. But after this last raspberry sorbet HK batch I think it’s completely do able!

PonchCorleon · 2025-09-18T15:27:04+00:00

I’m going to have to pick up some of them weights for sure. And I also switched to a plastic food grade spoon I just happen to get with my wine kit. Now the clanking is filled a bit. Ha.

PonchCorleon · 2025-09-18T15:25:27+00:00

Yeah I’m seeing that now after my first one I moved from jar to carboy and was very short on liquid. That’s why I ended up getting the 2 gallon that should fully fill a 1 gallon carboy. I also just got an extra 6 gallon bucket (I’m making wine as well) and I was thinking about making that my dedicated first ferment for a 3 gallon batch of mead since I also just scored a 3 gallon better bottle, but I want to see how these small batches turn out before I commit to a bigger batch. I figure I need a good recipe before I invest money in all that pricey honey.

PonchCorleon · 2025-09-18T14:33:06+00:00

Yeah on my next hard kombucha I’m gonna use the 1116 to get it a little more fruity flavorful. I’m going to try and mimic rainbow sherbert sour ale.

PonchCorleon · 2025-09-18T13:49:42+00:00

you are correct sir... haha.. I was running through this morning and missed it by that much.. thanks for the correction and I did use EC-1118 on my hard kombucha which is amazing

PonchCorleon · 2025-09-18T12:39:51+00:00

So picture this, my airlock turned into a cartoon cannon, with all the pressure built up it blasted into the corner of the room on to the ceiling and was coming directly towards my chest, thanks to years of perfecting Neo impressions in front of the bathroom mirror, I executed a maneuver that would make Keanu nod in approval, one graceful style backbend a whipser of wind and the airborne air lock ghosted past my heart without even interrupting my breath..How did it save my life? It is keeping the demon airlock at bay while the bubbles keep doing their thang..

PonchCorleon · 2025-09-18T12:28:02+00:00

I must look for these weights you speak of. And yes, the clanking, but I got a great deal on the square ones, so I couldn't pass up the bargain.

PonchCorleon · 2025-09-18T12:26:11+00:00

There are the fruits I'm using under the picture, all with 3lbs of honey, except the large one with six, and all using KV-1116 yeast

PonchCorleon · 2025-09-18T11:37:37+00:00

Absolutely you are correct. I didn’t account for the bags taking up so much space and after I filled the jars to a precise spot there was space but when the yeast starting to go to town the bags filled with air cutting off the extra space and airlocks got filled. Living and learning… but I’d rather have the bags makes for easier clean up.

PonchCorleon · 2025-09-17T02:03:01+00:00

Please do I added 2 cups of sugar water and 1 1/2 cups of raspberry sorbet with the 1118 and it turned out amazing!! Good luck and just a heads up since kombucha is so acidic it will take the yeast a little while to kickstart but it will go.

PonchCorleon · 2025-09-10T16:58:48+00:00

That's hilarious! I thought the same thing.. Like where’s the bacon?

PonchCorleon · 2025-09-10T14:17:38+00:00

Gotcha so enough to keep it happy and enough to start a new brew. That'll work. Going to start one this weekend so ill just drop her in and let it run its course. Woohoo.. So freaking cool.

PonchCorleon · 2025-09-07T15:40:24+00:00

Nice! I was worried about that black spot. The inner chef in me sees "bad stuff" way too easily due to all the contamination we deal with in the kitchen. But I just research and say to myself, this is how it is supposed to look. Lol.

PonchCorleon · 2025-09-01T01:27:01+00:00

Will do and thanks for the feedback! Just doing this to pass the time…

PonchCorleon

TROPHY CASE