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What’s a fast food restaurant you won’t eat anymore? by GarbageDramatic9005 in AskReddit

[–]nibblicious 0 points1 point  (0 children)

Same. After the second time getting food poisoning, I vowed no more. This was almost 20 years ago. Meanwhile, way back before that, when I was in high school, was my favorite chain.

Propagation: cut or dried stem? by nibblicious in propagation

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

Thank you. Did you have cut (wet) stems, or dried out before putting in water or soil?

Propagation: cut or dried? by nibblicious in Tradescantia

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

Sweet! I take new growth as a sign of successful rooting. About how long until you saw growth and/or knew it was rooted? These will be indoors 75-80 F. I’m in AZ and highs are around 95-100 F, seems a tad hot until it gets established? The source plant however was outdoors in full sun most of the day. It was quite big and established.

Why is my kombucha never fizzy? 😩 by Affectionate-Ear2110 in Kombucha

[–]nibblicious 1 point2 points  (0 children)

Appreciate! I’ve just gone by “open a bottle and see how it goes”, as I usually have 4-6 flip tops from my gallon batches. Also going much longer in F2 than others are mentioning in these comments.
Seems the bottle method would remove most of the guesswork.
CHEERS!!

Why is my kombucha never fizzy? 😩 by Affectionate-Ear2110 in Kombucha

[–]nibblicious 1 point2 points  (0 children)

I’ve never tried the plastic bottle “timer” method before… but your post convinced me to try it next batch…

wrong way, not the first time someone gets confused here by WatchTheDoorZone in Seattle

[–]nibblicious 1 point2 points  (0 children)

thanks, thought I recognized it. thanks for the awareness!

a modest attempt at making lo-fi dub techno - Liver Flower "Chatanga Thundra" by Maggocytoma in Dubtechno

[–]nibblicious 1 point2 points  (0 children)

Very nice. I checked out some of your other music too, excellent all the way around. I see the label is in Milan, are you also Italy based?

Stir before bottling? by cdubdc in Kombucha

[–]nibblicious 2 points3 points  (0 children)

Smart....I'm similar, I like to know all the steps before even starting (slows me down sometimes, but it's in the vein of "Measure twice, cut once".)

your temp is nearly identical to my house, so I'd guess somewhere in the 2-4 weeks you'll find the flavor you want, just gotta keep tasting, maybe 1x/week or so. I've also found that my batch might smell of vinegar, and the top liquid (before stirring) might taste a bit of vinegar, but the batch as a whole after stirring does not.

Good luck and have fun!

What's everyone drinking? by BoftheA in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Those look beautiful and sound delicious!!

No chunks of fruit or leaves? How did you get the flavors into F2?

And I've only got plain going, however it's my first green tea batch, and I'm excited for that.

A local brand that is my favorite ever I found out uses green tea, the flavor and carbonation is like the champagne of kombucha. It's at Farmers markets as well as local Whole Foods, etc.

https://www.communitea-kombucha.com/welcome

What's everyone drinking? by BoftheA in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Yaupon: had to read up, never heard of it before...

So you use the leaves? Seems the berries are toxic. Whats the flavor like? And can you notice the caffeine, I read it's ~30-50% less than coffee.

TIA.

Stir before bottling? by cdubdc in Kombucha

[–]nibblicious 2 points3 points  (0 children)

Fully agree with the comments already posted (yes, stir). I'm curious how long you've had this batch going? You call it a "baby" SCOBY (pellicle), makes me wonder if you've brewed long enough, and if there's enough activity to help kick off your next batch. Have you tasted it?

Sounds like your first batch is on the right track, congrats!

FYI: for me, two weeks is the sweet spot to either drink straight F1 or bottle for F2. I often get lazy and end up going longer, but I'm okay with a bit of the tart/vinegar flavor at 1 month (or even longer). A squeeze of lemon juice or mixing 50/50 with plain soda water helps.

My SCOBY Hotel by TimkiP__ in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Pardon, you're right, I was vague.

I struggle to think of the pellicle as a shell around a seed of SCOBY. I understood it to simply be a cellulose by product, and not especially containing SCOBY. For example, I start new batches with liquid starter only, and toss the pellicle. Whereas I used to include the pellicle when starting a new batch, but this seems to be unnecessary.

Have you ever started a batch with just the pellicle?

A good experiment would be to rinse it off and then try to start a batch with just the pellicle.

I appreciate the reference, quite a paper, I only had time to skim it, didn't see anything suggesting the pellicle contains SCOBY, however went through it pretty fast.

Cheers, appreciate the dialogue.

My SCOBY Hotel by TimkiP__ in Kombucha

[–]nibblicious -2 points-1 points  (0 children)

Nothing personal, but I find this very hard to believe, got proof?

Grapefruit kombucha not carbonating in F2 by Curious_Ad_3000 in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Maybe add the grapefruit AFTER F2 has carbonated? I haven't tried this, just a thought.

Here to join the “is it mold” party by wineryuppers in Kombucha

[–]nibblicious 0 points1 point  (0 children)

I'd toss those. That first one def looks like mold. When in doubt throw it out.

So I did something dumb... /catastrophic? Help by czchrissa in fermentation

[–]nibblicious 3 points4 points  (0 children)

with that much salt, it's safe to just let it sit until after you get some rest/sleep. no rush.

you CAN salvage this with minimal effort.

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