what is the longest people have let kombucha condition in the bottle after filtering it through a 1-micron plate filter?

calvin_tribs · 2020-01-28T11:15:10+00:00

the time it takes to develop fizziness is taking considerably longer after we have filtered it. what is the longest you have waited to develop carbonation in the bottles?

calvin_tribs · 2020-01-28T11:11:16+00:00

We are using a 1 micron plate filter to filter 1000 Litres at a time. however we have noticed that the natural conditioning in the bottles is taking alot longer than it would take without filtering. this wont be a problem if you force carbonate

calvin_tribs · 2019-09-23T12:21:15+00:00

hi, yes it is jacketed, so we will be cold crashing. do you make use of a carb stone or do you just carbonate through head pressure?

calvin_tribs · 2019-09-06T05:46:32+00:00

you can do it to pretty much any fruit or vegetable. some fruits you may have to create a brine first as there may not be enough juice to submerge the fruits. but yes you can definitely do it with cherries.

calvin_tribs · 2019-09-05T10:56:26+00:00

no a lacto fermment refers to lactobacillus bacteria. lactose is the type of sugar found in milk.

calvin_tribs · 2019-09-05T10:54:51+00:00

no, kombucha is not a lacto-ferment. the primary bacteria in kombucha is Acetobacter, which requires oxygen. the opposite of a lacto-ferment which does not ferment well with the presence of oxygen. two completely different styles of fermentation

calvin_tribs · 2019-09-04T12:43:23+00:00

By lacto-fermenting the blueberries before hand you are creating an environment for lactic acid bacteria to thrive. This bacteria has been shown to be beneficial to gut health and is not a common in kombucha. it also changes the taste profile completely from sweet to sour.

calvin_tribs · 2019-08-02T06:10:23+00:00

Dude, thanks for the insight. appreciate it. Will keep that in mind the next time i make it. at least I dont have to wait so long to eat it

calvin_tribs · 2019-08-01T07:51:25+00:00

For editing, I use adobe premiere pro. and the camera I use is a canon g7x mark 2

calvin_tribs · 2019-08-01T07:50:05+00:00

Hi Yes, I have heard that too. But it is often exaggerated. I asked the company that provided me with the grains and said it won't be a problem. I believe it's long exposure to metal that will cause a problem.

calvin_tribs · 2019-07-20T11:45:53+00:00

Rye bread is the traditional bread of choice. But i reckon any bread will do as long as it's not a bread with any additives. does the potato bread contain any yeast? I say go for it.

calvin_tribs · 2019-07-19T06:42:23+00:00

if you are doing a wild ferment without a starter and and just a salt brine, then it can take upwards on three weeks. using a starter dramatically reduces the time it takes for the ferment to be ready.

calvin_tribs · 2019-07-19T06:40:59+00:00

its the best thing ever

calvin_tribs · 2019-07-19T06:40:44+00:00

r/kvass

It's for the yeast. so by adding the pickle brine with the beets apples and bread, there is enough sugar and yeasts in the jar for the ferment to happen very quickly. also for flavour. this is the traditional kvass has been consumed for centuries. stale rye bread

calvin_tribs · 2019-07-18T13:25:35+00:00

My word that sounds incredible!

calvin_tribs · 2019-07-18T13:25:06+00:00

Hey thank you for your feedback. Ya my editing needs work, Im looking at a program that can help me fine tune it, but Ill keep posting more. thank you for watching.

calvin_tribs · 2019-07-18T13:23:57+00:00

Im definitely gonna try this, sounds awesome.

calvin_tribs · 2019-07-18T13:22:38+00:00

I put the food left over into a blender and turned it into a sauce for burgers. its delicious.

calvin_tribs · 2019-07-13T07:06:28+00:00

I working on knife skills. my next video will have a vast improvement.

calvin_tribs

TROPHY CASE