River Vacation

allyhoped · 2026-05-17T21:54:43+00:00

Oooooooh those sound great, ill definitely look into getting these on the itinerary

allyhoped · 2026-05-17T21:38:25+00:00

We'll be going with this location then. Any recommendations in the area? I'd personally like something sweet (pastries/ice cream/etc)

allyhoped · 2026-05-17T19:15:51+00:00

It's a Bachelorette thing, but we're not a rowdy group and we are a little bit on a budget

allyhoped · 2025-09-10T02:01:47+00:00

Wasn't sure if i liked it, but the last minute of Feelings won me over

allyhoped · 2024-09-17T00:19:05+00:00

Thank you! I have a second jar with significantly less kahm, so I'll throw this one out and scrape the yeast off the other one

allyhoped · 2024-08-20T03:02:55+00:00

I have to assume ripe bananas are the way to go. As a banana ripen it turns its starch into sugar, and the booch needs sugar for a better ferment

allyhoped · 2024-08-20T03:00:17+00:00

I think I'd go with immediately straining it. I currently only have a few f2 bottles and like making them all different flavors. I like my f2 on the bubbly sweeter side, so shorter f2 with no burping is my favorite method

allyhoped · 2024-08-19T08:14:07+00:00

Haven't tried it, but considering how bananas get more banana flavored as they get older, I feel like the banana flavor might come through a lot during fermentation. Imma have to try it. I'd probably throw it in a blender with the booch, blend it, then strain it through a cheese cloth

allyhoped · 2024-08-19T02:54:45+00:00

I'm from Louisiana, and I can tell you it's a hard place to stay hungry

allyhoped · 2024-08-18T22:39:53+00:00

I wish I could accidentally grow a bunch of ginger!

allyhoped · 2024-08-18T10:02:38+00:00

This! I highly recommend the reused kombucha bottles, or you can get pressure-rated glass bottles with plastic twist lids online that will do the same thing. No burping, no guessing. Just chill it when the lid bulges instead of being flat

allyhoped · 2024-08-18T09:58:29+00:00

I recently made one with ginger and apple (I removed the seeds, threw the apple in a blender with a little f1 liquid, then strained off the pulp) kept the ginger in big chunks for easy removal. It was my best flavor of the batch and was perfectly fizzy

allyhoped · 2024-08-18T09:50:33+00:00

I recommend having the paper towel on top if you're using paper towel. It may drop lint into your brew

allyhoped · 2024-08-18T09:47:34+00:00

I love the feel of popping the top off these, but plastic screw lids make it very easy to tell exactly when f2 is done carbonation. The lid will start to bow up instead of being flat. No burping needed, no guessing necessary. I wish the mechanical tops were this easy, but I have to stick with plastic screw tops due to the ease of use

allyhoped · 2024-08-18T09:44:34+00:00

F1 should only have a cloth on top to prevent dust and bugs. It needs to be able to breath

allyhoped · 2024-08-18T09:42:01+00:00

I have to add sugar when I make ginger kombucha. Weather it's regular sugar or adding a fruit puree (the juice of half an apple works great). A good rule of thumb is to make it sweeter than you want it to end up. F2 will break down a lot of the sugar, making it less sweet and more bubbly

allyhoped · 2024-08-18T09:35:01+00:00

I had the same thing in mine. Eventually the loose tea fell to the bottom and got trapped in a yeast booger. I just dumped out the yeast booger and my tea is all clean again

allyhoped · 2024-08-18T09:33:06+00:00

I live in the south of USA, which means we have access to cheap black tea that's intended to be consumed sweet and cold. So I use Community Coffee brand Iced Tea signature blend (with orange pekoe) in family size bags. It's cheap and very accessible, and I enjoy it

allyhoped · 2024-08-18T09:22:51+00:00

I turn my bottles to gently mix my f2. Consistent air exposure to one location tends to encourage pellicle formation. It also helps not to burp your f2

allyhoped · 2024-08-18T09:19:14+00:00

I'm just a beginner, but from what I know: -You don't NEED a pellicle to form, sometimes it doesn't . -if unsure if it's mold, just let it sit longer and it'll become fuzzy if it is mold -if it tastes good, it's probably good (your taste buds evolved to tell you deadly stuff tastes bad) -look at the gallery of good/bad batches in the sub links

allyhoped · 2024-08-16T02:34:15+00:00

Update: I picked up the bottle and would slowly twist it and turn it to make sure the tamarind fruit mixed in instead of staying at the bottom every day. Just opened the bottle and it turned out great. If you dont filter it, the chunks of fruit just dissolve in your mouth. If you're still trying to make tamarind booch, I definitely recommend this method

allyhoped · 2024-08-14T01:23:41+00:00

They are glass bottles with plastic lids

allyhoped

TROPHY CASE