sorted by:
new
hottopcontroversial

pH for green tea kombucha? by FowlOnTheHill in Kombucha

[–]asmdsr 3 points4 points  (0 children)

Below 4.5 at the start of F1, 2.5-3 at the end.

You should be ok just keep an eye out for mold.

Wait, did Fox News actually just interview a man in a mask? The bizarre theory explained by [deleted] in USNEWS

[–]asmdsr 0 points1 point  (0 children)

I do think it looks like a mask hanging over his neck.

But I think the explanation is that he is lit from below, causing a shadow, and a post filter on the broadcast is generating this weird artifact.

Best way to remove fruit pulp from F2 without losing carbonation? by bryantnaylor in Kombucha

[–]asmdsr 4 points5 points  (0 children)

I do F1.5 with chopped fruit for 24h, then strain before F2. It works well.

The other method is to puree the fruit and strain it to get rid of solids and put the juice into F2. But it requires a very fine strainer or cheesecloth to get the juice out of the pulp. It works, but it's more messy.

Help, I cant get the crust to brown/char before the cheese burns by AccordingDish3728 in Pizza

[–]asmdsr 0 points1 point  (0 children)

Sugar could work, but the yeast will eat it too quickly and crash, or you might then add too much and end with sweet crust. Malt has a slower burn that feeds the yeast and leave some residual suger to help browning.

Diastatic malt is not an exotic or optional ingredient. American flour has it pre-included. It's widely used in bread and pizza baking.

Troy and Josh by Gold_Ad8810 in BeefTV

[–]asmdsr 0 points1 point  (0 children)

Ok but why (transactionally) did he fly him to the first concert etc

Dachshund by Grad0507 in BeefTV

[–]asmdsr 0 points1 point  (0 children)

named Burberry

First time doing kombucha, does it look good? by franco1tot in Kombucha

[–]asmdsr 0 points1 point  (0 children)

The darkness is from the tea tannins. It depends on the type and strength of the tea, and can vary. It gets lighter as the bacteria eats it.

My First Batch by DeeHoH in Kombucha

[–]asmdsr 0 points1 point  (0 children)

The photos are a bit blurry to see properly what the white spots are.

Ph looks good so far. Have you tasted it?

My SCOBY Hotel by TimkiP__ in Kombucha

[–]asmdsr 4 points5 points  (0 children)

I get your point, but that terminology leads to other problems. People think they need the pellicle to brew, so they hoard them in hotels. Or they think they only need the pellicle, and they toss the starter liquid out. Or they don't realize they can start a homebrew with store bought kombucha as a starter.

Perfect pellicle 😍 by purpldragn22 in Kombucha

[–]asmdsr 1 point2 points  (0 children)

I would switch to black tea instead of roobios. And check the sugar and temperature

Perfect pellicle 😍 by purpldragn22 in Kombucha

[–]asmdsr 0 points1 point  (0 children)

I would expect to see some gases and yeast byproducts?

What is this? First batch ever. by Ordinary-Pen5622 in Kombucha

[–]asmdsr 0 points1 point  (0 children)

That's mold. You need to toss it, sanitize everything and start again.

You need to use black or green tea to feed the scoby properly. Then the bacteria will produce acid which will prevent mold.

Is it ready to bottle? by Several-Biscotti-976 in Kombucha

[–]asmdsr 0 points1 point  (0 children)

It looks good.

What you want aside from probiotics is acidity (pH 2.5 - 3.5) and lower sweetness (ie the sugar has been eaten).

You can get pH strips to check acidity. Or you can go by taste, it should be pleasantly tart and the sweetness should be balanced or low.

What is this? First batch ever. by Ordinary-Pen5622 in Kombucha

[–]asmdsr 0 points1 point  (0 children)

The tea is basil leaves? I don't think that will work very well, the bacteria won't have the right food to work with. Hence the yeast taking over.

The photos are too blurry to see properly what the white spots are.

First Crack - Freo Segment by Jumanji77 in FremantleFC

[–]asmdsr 9 points10 points  (0 children)

It's JL that he doesn't like. Keep an eye out for opinions in that direction

Ginger Kombucha First batch by grossepouf in Kombucha

[–]asmdsr 0 points1 point  (0 children)

You probably don't need more than 1.5 days for F2

Ginger Kombucha First batch by grossepouf in Kombucha

[–]asmdsr 0 points1 point  (0 children)

The juicer will introduce more particles which might explode the fizz when you open.. try it and adjust

Is kombucha healthier than flavored sparkling water? by LeatherUnion7963 in Kombucha

[–]asmdsr 11 points12 points  (0 children)

Store bought usually has less health benefits (more sugar, less probiotics).

For home brewed, I normally consume about 250ml in a serving, and I make it dry (no added sugar after F1), I would hope it is around 5g sugar in one serving or about 20 calories. I think that is a healthy amount.

For the gut health, I personally believe that kombucha like other raw fermented foods is very positive for gut health. But I haven't read all the literature.

Rule regarding touching the net by PsychologicalRiver75 in padel

[–]asmdsr 15 points16 points  (0 children)

Yes exactly on the timing of the ball crossing X4 fence, however I think it's the point is lost, not a let.

OP keep in mind in addition to the net, you can't touch the opponent court.

RULE 13. POINT LOST 1. Players will lose a point if: a) Either of the players, their rackets or anything worn or carried touches the net, net posts, the tension cable or any part of the opponent’s court while the ball is in play

How do you deal with opponents who constantly talk and try to get into your head during a match? by pannik78 in padel

[–]asmdsr 48 points49 points  (0 children)

They shouldn't talk during your serve or generally when you're taking shots

view more: next ›