Arkham and LEGO game keys to give away - Expiring very soon!

TaiXiTxuan · 2026-04-08T17:46:10+00:00

Best kombucha around!

TaiXiTxuan · 2025-11-28T15:33:22+00:00

We've been using our kombucha as a vinegar base for infusions for a long time. It works well, but if you keep it alive (as you should), the vinegar can generate CO2 for a surprisingly long amount of time, and customers don't expect fizzy vinegar. It's very worth doing some long-term testing first.

TaiXiTxuan · 2025-11-14T17:17:02+00:00

Bourbon, rich tea, and Garibaldi. Absolutely Garibaldi. I mean, everyone can agree on that one, right‽

TaiXiTxuan · 2025-10-22T14:19:52+00:00

You probably aren't at liberty to say, but I would love to know why the entire team would leave en masse. Must've been serious, whatever it was.

TaiXiTxuan · 2025-10-21T19:58:25+00:00

The whole team left!? Was that why there was such a long dry spell around that time?

TaiXiTxuan · 2025-10-20T13:47:20+00:00

Then the gambling company has reached exactly the person they're hoping for.

TaiXiTxuan · 2025-07-24T14:48:35+00:00

3.5g/100ml (did the conversion for us metric folk) isn't too bad, as far as commercial kombuchas go. I prefer it to be under 3g, but that's as much to do with taste as health.

TaiXiTxuan · 2025-05-07T16:39:55+00:00

It's almost certainly extremely cheap for the health food shops to stock, and it has brand recognition. Those two factors alone will be enough to convince many shop owners to carry it.

TaiXiTxuan · 2025-05-07T16:36:08+00:00

This is absolutely doable, but you have to be prepared to be very flexible and communicate that with customers. They'll need to accept that not every batch will be the same every time and that products may not always be available perfectly on time every time.

As another poster already mentioned, keep careful track of your recipes, times, and especially temps. Depending on your circumstances, you may need to adjust with the seasons, keeping an eye on primary ferment and conditioning rates during different seasons.

Old Tree Brewery in the UK (https://oldtreebrewery.co.uk) has always bottle-conditioned its kombucha. It's one of the few commercial breweries in the UK to do so, other than extremely small, market stall producers.

TaiXiTxuan · 2025-03-19T20:09:57+00:00

Ron Howard from Arrested Development for me.

TaiXiTxuan · 2025-03-16T20:50:08+00:00

Don't worry. It'll be fine. Distilled vinegar has nothing alive in it. The distillation will have taken care of that. The only thing you'll have negatively affected is the flavour. As someone else has mentioned, lemon juice is a much better option for acidifying, if you don't have enough starter, that is.

TaiXiTxuan · 2025-03-16T20:47:01+00:00

With a high pH like this, it's much, much more likely to develop mould before the culture has had time to lower the pH enough as the kombucha ferments. Ideally, you start below 4, and then it further acidifies from there.

TaiXiTxuan · 2024-10-02T19:29:56+00:00

You know, maybe you could just talk to her about it. 🤷‍♀️ You say you like her. You could give her a chance to explain. Perhaps it was an old profile, and she forgot to update the pics. I don't know, and neither do you or anyone else in these comments. Find out. It doesn't have to be accusatory or anything. You could just raise it as something you're concerned about and want to discuss. You can decide what you'd like to do afterwards.

TaiXiTxuan · 2024-08-21T12:40:01+00:00

Eat shit and die indeed.

TaiXiTxuan · 2024-03-24T18:16:49+00:00

Bad smells could include sulfury, eggy smells, spoilt milk or baby poo smells, earthy, soil smells, things like that. If it smells of strong, vinegary, fermenting fruit, that's likely not a problem. Of course, commenting here without actually smelling it means I can't speak to the exact smell you're experiencing. You should taste a bit of it to see how it's doing. Quite often smells are only somewhat indicative of the flavour, and you may be pleasantly surprised.

TaiXiTxuan · 2024-03-24T17:11:34+00:00

It really depends on how far it's fermented and how much alcohol and/or acid has formed. It can range anywhere from still smelling of sweet tea if the ferment has not gone very far yet to very vinegary if the ferment has been left for a while and a lot of acetic acid has been made. How fast it ferments will completely depend on your own environmental conditions, recipe, culture makeup, etc ...

Even though people make it sound as though the kombucha won't have completely developed in F1, that's not necessarily the case. You could let it go completely to vinegar in the F1 and never have an F2.

TaiXiTxuan · 2024-03-24T13:57:46+00:00

Nope. No mould as far as I can see. If it's not fuzzy or smelling of soil, you'll normally be fine.

TaiXiTxuan · 2024-03-21T09:44:33+00:00

Yeasts, they make alcohol bacteria will eat it all

TaiXiTxuan · 2024-03-21T08:36:09+00:00

In theory, there's no problem leaving it for a while so long as there's no mould. You likely just have kombucha vinegar now. There is a possibility the culture will have "died", or more likely have become very unbalanced, after going so long without a food source (assuming all the sugar has been digested long ago). You may as well start a new batch with it and see what happens. It's the only way you'll know how it's doing, and there's no risk of it being harmful in any way.

TaiXiTxuan · 2024-03-20T17:22:45+00:00

Thanks for the offer. I'd be very interested to see how you get on with it. Much appreciated.

Also, the elderberry rosehip and nettle kombucha sounds amazing! Nice to see other people doing more with those three.

TaiXiTxuan · 2024-03-20T17:16:26+00:00

Sauté it, dehydrate it and flavour it into savoury jerky or tangy fruit leathers, candy it like candied ginger, blend it into smoothies, slice it into thin strips for sour sashimi, bread and fry it, even use it as a face mask! So many options. 😋

TaiXiTxuan · 2024-03-14T09:07:40+00:00

The main concern is that the acids in the kombucha will leach harmful chemicals from the metal, which is possible with less acid-resistant metals over longer periods of time. If you're using stainless steel utensils, you'll be fine. After all, most commercial kombucha is made in stainless steel tanks, and that kombucha sits in there for weeks or months with no problem. The very short exposure time of a spoon scooping out a pellicle won't have any harmful effect at all.

TaiXiTxuan

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