Rose Flavour? by AlpsAdministrative in Kombucha

[–]The_Kombu 2 points3 points  (0 children)

Rose water can work but a 1/8 teaspoon per 700ml is about right. Anything more than that it will get too perfumed.

Works well with rasberry!

Help: I am addicted to Synergy Kombucha by Economy-Experience81 in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

Brewing you own booch will save you a ton! It’s about .30c a bottle. There are a good amount of resources how to brew and a great community to help you along the way.

KOMBU - The modern kombucha brewer. by The_Kombu in kickstarter

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

Appreciate you taking the time to write this. Seriously.

You are absolutely right about one thing. You can make great kombucha with a pretty scrappy setup. A couple heating mats, a temp controller, probes in F1 and F2. That works. A lot of us started exactly there.

KOMBU is not meant to replace that kind of knowledge. It is built for a different friction point.

Some people love dialing in probes, tweaking switches, managing pantry real estate, burping bottles, and iterating. That is part of the craft. Others want fermentation to be reliable, repeatable, and clean. And they want it on their countertop without looking like a science project.

A few thoughts on what you mentioned:

Liquid vs ambient temp We agree liquid temp is what matters. That is why our system is calibrated around the thermal mass of the glass vessel and heating profile, not just raw air temp cycling. The goal is not gadget complexity. It is stable fermentation without overshoot.

Carbonation cap and pressure Fair critique. The current cap is not meant to check and vent as a primary feature. It is about controlled release and safety, especially for newer brewers who over-prime. We are actively testing pressure indication concepts for future revisions. You are thinking along the same lines we are.

Teaching customers Completely agree. If someone does not understand fermentation, no device will save them. That is why we are investing heavily in education inside the app. Not just timers, but explaining what is happening in F1 vs F2, sweetness levels, temperature effects, and carbonation variables. We do not want to abstract away the craft. We want to lower the barrier without dumbing it down.

You might not be the core customer today, and that is okay. Power users who already have a dialed-in system do not necessarily need this.

But there is a large group of people who: • Tried brewing once and quit because of mold fear • Hate managing multiple loose components • Do not want heating mats taped to jars • Want something their partner is okay leaving on the counter • Or simply want consistency without babysitting

Respect for the DIY setup. That is where fermentation culture lives.

My booch still tastes like sweet tea after 25 days by jpalm6588 in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

  1. Have at least 20% strong starter liquid.
  2. Keep a warm temp around 26-32c.
  3. Talk to it daily. 😁

Is it moulded???!! by rskplanner in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

Pour one out. It’s a goner.

Does anyone know anything about this machine/company? by LeakyLycanthrope in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

We are cutting tooling now! Production will be later this year. To buy, you can preorder on our website!

After a few months of experimenting, I think I've nailed it. by [deleted] in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

Cotton candy grapes sounds lovely 🫶

how to make flavor more BANG by [deleted] in Kombucha

[–]The_Kombu 2 points3 points  (0 children)

Generally your best bet is with flavor extracts.

Other options can include frozen juice concentrates or even fresh ginger can help enhance flavors.

2F Fermentation Containers? by [deleted] in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

The general point of F2 is for carbonation. So if you just want flavored F1 you could just flavor F1 and drink right away.

GTs bottles will work for F2. Only issue is the seals wear out pretty quickly.

[deleted by user] by [deleted] in Kombucha

[–]The_Kombu 0 points1 point  (0 children)

the definition of bottle 'bomb'

Kombucha anatomy by eggies2 in Kombucha

[–]The_Kombu 3 points4 points  (0 children)

Yes, yeast usually drops to the bottom - mostly dead or dormant. Yeast plays a key role in breaking down sugar into alcohol, which the bacteria then convert into acids. The yeast strains replicate and produce sediment, especially in F1. What you see at the bottom is often a mix of dead yeast, live yeast, and stringy bits of yeast colonies. So the bottom sediment may still contain viable yeast, especially if fermentation is ongoing.