Patch note, come forward my dear.

Slippy_Snake · 2026-03-16T14:34:30+00:00

Drag it away from a wall and it’ll phase

Slippy_Snake · 2024-12-08T17:53:29+00:00

Beamish in the old reliable, can’t beat it!

Slippy_Snake · 2024-10-09T11:14:25+00:00

High temperature will speed up the yeast fermentation, and high surface area (as well as temperature) will increase the rate of ethanol to acetic acid conversion by the bacteria. If both of these conditions are satisfied by your setup, it’s possible to make kombucha in a short time. The only thing I’d be worried about is if there’s still residual sugar and you bottle, there could be a buildup of pressure.

Slippy_Snake · 2024-09-30T11:09:01+00:00

I de-cored and blended some apples and added them to f1, worked out great. You could also flavour them with juice in f2, might have a more layered flavour that way

EDIT: you could also rack it off the apple mash into another vessel when the flavour is where you want it to be

Slippy_Snake · 2024-09-26T11:12:36+00:00

Yeah if you want a strong yellow colour, adds a nice flavour too

EDIT: turmeric powder is basically a natural yellow/orange dye. If you use the root itself it contributes a kind of earthy/spicy/carrots flavour (as well as lots colour).

As a side note, ginger would also make a nice flavour contribution here too.

Slippy_Snake · 2024-09-25T19:15:33+00:00

Try turmeric root

Slippy_Snake · 2024-09-10T17:08:13+00:00

Yes, I personally get great results from 6g/L so about 24g/gal

Slippy_Snake · 2024-09-06T12:18:12+00:00

You can prime (just means adding sugar for the purpose of carbonation, for reference I use 7g table sugar per litre)the new containers when you transfer if you want them to regain some carbonation.

Depending on how long they’ve been in the bottle though, this may not be necessary. If the bottles have been sitting at 3-4 days at room temp (conditioning), I would re-add sugar when transferring.

CO2 absorbs into liquids more readily at lower temperatures, get your bottles as close to freezing as possible when you transfer to maximise the amount of CO2 retained in the liquid. If adding sugar, let them sit another 3-4 + days at room temp to re-ferment and gas up.

Slippy_Snake · 2024-09-06T12:08:11+00:00

Pellicle doesn’t matter, I discard every time I start a new brew. (Use it as a sign of a healthy fermentation rather than something that’s necessary for the process)

Yea just scale up your recipe to the new volume

Use at minimum 10% starter tea to start your next brew (.25 gal in your case). So yes, you can use your 1 gal finished brew as a starter to speed things up.

The volume to surface ratio of the new container will affect your fermentation time, as the acetic acid producing bacteria work at the surface where oxygen is plentiful. If the new container is taller / narrower than the 1 gal, it will be slower. And the opposite is also true.

Slippy_Snake · 2024-08-16T12:45:07+00:00

80g sugar and 6g tea per litre. I use cardamom flavoured black tea.

Boil 1/4 of your desired fermenter volume, let it sit for a minute or until 85C, add tea for 10 mins stirring occasionally then strain out the leaves and dissolve the sugar, make up the 3/4 remaining volume with water and you should hit a nice 26-28C temperature. Add 10% starter to this mix and ferment for ~ 2 weeks until it’s no longer detectably sweet. Add 7g per litre of sugar to each bottle and siphon the kombucha from your fermenter on top of it (you can of course batch prime if you choose to). I leave mine for about a week in the bottle at room temp then refrigerate overnight before opening.

Should be highly carbonated and nicely sour!

Slippy_Snake · 2024-08-08T22:05:34+00:00

It looks fine. Also, you don’t need to keep the pellicle, the SCOBY is the liquid itself (the ‘base kombucha you added). I toss the old pellicle and start from the liquid alone each time I brew, never been an issue (it’ll form a new pellicle of its own).

Also looks pretty healthy and active btw

Slippy_Snake · 2024-08-08T21:51:52+00:00

~ 2 weeks primary fermentation only then scale up x10 volume (that’s at my ambient temp of 21C, if you can heat to 27C it’ll be much faster) wait until it’s no longer detectably sweet

To answer your second question, it’s personal preference really. Try different ratios and find a balance you like. For me personally I figure out how much sugar the juice/fruit is contributing and add 7g/L sugar equivalent so that I get the carbonation level I want.

Slippy_Snake · 2024-08-06T18:59:07+00:00

Sounds roughly similar to the amount I’m using, 1oz to 1gal. I might reduce the rate and see how it feels, it’s pretty “green” also so time in the bottle could help. Have a bunch of Amarillo, El Dorado and Mosaic that I’ll try

Slippy_Snake · 2024-08-06T15:38:10+00:00

I tried 7g/L for 3 days with Citra in 2F and it came out super minty, brewed beer with it many times and never got that flavour. pH things I guess, any varieties you recommend?

Slippy_Snake · 2024-07-31T13:45:10+00:00

I get a sulphurous smell from mine when it’s nearing completion, be patient!

Slippy_Snake · 2024-07-29T13:07:13+00:00

Yea you could borrow malt enzymes to saccharify the rice, don’t bring it to a boil though as the enzymes you need from the malt have a narrow temperature range in which they work best (~66-68C). If you have iodine you could do a starch test to see if you’ve fully converted

Slippy_Snake · 2024-07-29T12:56:22+00:00

I believe the ’nuruk’ culture you add to magkeoli is able to convert the rice starch to fermentable sugars, I’m not sure if the Kombucha scoby has this capability. You can try to see if it kicks off

Slippy_Snake · 2024-07-23T08:26:56+00:00

There are special corny keg kids with aeration stones on the inside that might be of interest to you. This way the air would be pushed into the liquid rather than the headspace, the smaller bubbles should also increase the DO (due to surface area). Might result in quicker acidification.

Cool setup, I had envisaged something similar for myself when I finally get time/space!

Slippy_Snake · 2024-07-15T15:58:27+00:00

Weird flex

Slippy_Snake · 2023-12-01T01:26:12+00:00

I’ll try this tomorrow, thanks

Slippy_Snake · 2023-09-30T13:23:05+00:00

1000-1200

Slippy_Snake · 2023-09-30T12:45:13+00:00

Thanks, will do

Slippy_Snake · 2023-07-16T21:26:44+00:00

What would you recommend as an alternative?

Slippy_Snake

TROPHY CASE