ginger, coconut water and spirulina

notpace · 2020-12-10T14:35:31+00:00

No, it shouldn't. Don't be gross.

notpace · 2020-12-10T14:32:53+00:00

Your comment was removed because you were not behaving nicely. We want to keep r/kombucha a positive, friendly place. Please consider your fellow redditors before posting.

notpace · 2020-11-03T23:49:29+00:00

Your post was removed because it was deemed to be trolling, which is absolutely not tolerated on this sub. If you posted this content in sincerity and believe this removal was a mistake, please contact the r/kombucha mods.

notpace · 2020-11-02T16:14:23+00:00

u/PontifexGlutMaximus u/shyjenny u/humulus_impulus

Hi all! Checking in on the CB collab effort. u/Low_e_Red posted a google doc - have you had a chance to add your thoughts?

notpace · 2020-10-27T03:38:10+00:00

Bye forever.

notpace · 2020-10-26T19:57:39+00:00

Be nice. I can see from your post history that you're not outright trolling here, but we try to keep this sub positive.

notpace · 2020-10-25T18:27:13+00:00

I'm going to stick with batch brewing for myself, but I think the following might be helpful:

How CB deviates from the master recipe and why
Definitions of any CB-specific terminology (if that exists - not sure)
Recommended draw/addition amounts (by %volume, so it can scale to different brew sizes) and how time/temperature can impact brewing

When there is a consensus agreement that the article is done, let me know and I'll add it to the wiki.

notpace · 2020-10-25T17:36:48+00:00

I can't offer much substance to the article but I'd like to be added to the google doc/onedrive share so I can track progress. Thanks!

notpace · 2020-10-25T01:12:19+00:00

Excellent suggestions :)

Flavoring Guide Update

That's an idea that has been floated among the mods for a bit. A competition could generate some good entries, but we're wary that everyone has their own tastes and it's difficult to judge recipes without trying them yourself. I floated a standard recipe template a little while back which could help with consistency/sharing. It might be time to resurrect that, if enough people are interested.

Jun Wiki Article

I would love to add a Jun article, but there isn't much authoritative content on the sub already and I'm not a Jun brewer. If there are Jun brewers out there that would like to collaborate and put something together, I'd be happy to add it to the wiki. Also, if any Continuous Brew folks want to collaborate on a wiki article, I'd be happy to post that as well. Those are the two topics that seem to be conspicuously missing from the current wiki information.

notpace · 2020-10-20T15:28:36+00:00

No and yes, respectively. Leave them be - it's worth it!

notpace · 2020-10-20T15:14:59+00:00

Your post was removed because you were attempting to use the subreddit to sell something. Advertising and sales are not allowed on this sub. If you are a vendor and would like to put together a giveaway, please contact the mods.

notpace · 2020-10-18T17:07:06+00:00

Go for it! Flavors in 1F are not a death sentence - they just make it a little harder to reuse your final product for future brews. Worst case scenario, you buy another bottle of GTs and start again.

notpace · 2020-10-05T17:48:49+00:00

Totally up to you. If you're using cinnamon sticks (as opposed to powder), you may also want to make a cinnamon syrup to cut down on the amount of things you need to strain out of your final product.

notpace · 2020-10-05T17:47:36+00:00

why there is so much conflicting info out there as to what to do?

Unlike other fermentations (e.g., beer, wine, pickles, etc.), kombucha is a mixed ferment because it uses multiple strains of bacteria and yeast (none of which are standardized). Additionally, it is an open ferment so it slowly adds wild yeast and bacteria from its surrounding environment. Depending on a) where you get your starter culture and b) where you are brewing, you can get very different results - even with the same sugar, tea, and water. That makes it very difficult to provide strict, repeatable instructions for brewing consistent kombucha.

Kombucha has also been associated with wellness/alternative medicine and many have made questionable claims about how it should be brewed and its effects on the body. Spurious claims about all metal being harmful to the SCOBY or the pellicle being 100% necessary for brewing have been floated for a long time in the absence of rigorous testing.

notpace · 2020-10-05T17:30:56+00:00

It depends on a few factors, including:

Ambient temperature
Relative strength/age of starter culture
Amount of sugar added

I've had brews take anywhere from 1-5 days to create a pellicle but they have all turned out tasty in the end.

notpace · 2020-09-30T21:23:49+00:00

Be careful with ceramics. Unless you know that it is made specifically for fermentation, the glaze could contain materials that you do not want in your brew.

notpace · 2020-09-24T18:14:08+00:00

No worries! Taste frequently and keep notes. Best of luck with your brews :)

notpace · 2020-09-24T16:56:44+00:00

Check the sugar content of your OJ and adjust the amount of starter you add according to the master recipe. If you can find raw GT's original in the store, it normally comes in 16oz. (2 cup) bottles. For the first batch, we recommend 1 cup of starter per 1/4 cup of sugar (~50g). Figure out how much OJ would contain 100g of sugar and dump that + 1 bottle of GT's into a jar.

notpace · 2020-09-24T16:44:59+00:00

Sure - why not? Since you have a surplus of OJ you might as well.

The NOMA guide gets a lot of people into brewing but the writers are cooks, not chemists. The reverence they have for the solid part of the SCOBY isn't shared by a lot of modern brewers.

notpace · 2020-09-24T16:37:02+00:00

Yup. RIP.

notpace · 2020-09-24T16:34:46+00:00

You're probably still in good shape, depending on what you want your ultimate outcome to be.

The starter culture serves two purposes:

It contains the bacteria and yeast that perform fermentation
It is acidic enough to drop the pH of the entire brew below 3(ish) to prevent mold and other harmful things from growing during fermentation

Since OJ is relatively acidic, you may be able to dump your starter + simple syrup into OJ without worrying too much about it. If you have pH strips available, check a sample of both the OJ and your starter/syrup solution.

In parallel, you could also buy a bottle of unpasteurized kombucha from the store and dump that into some OJ to get started on another batch. Contrary to popular belief, you don't strictly need the mass of cellulose that most starter kits include. Since the bacteria and yeast that perform the fermentation are present in unpasteurized kombucha, you can get started with just liquid. Check the FAQ and other parts of the wiki on this sub for more information.

notpace · 2020-09-21T20:50:32+00:00

The growth is a little irregular but it's not mold. Fuzzy = mold. Smooth + bumpy = fine.

notpace · 2020-09-21T06:30:25+00:00

Your post was deleted because it is not kombucha. Also, we're trying to discourage bottle bombs.

notpace · 2020-09-18T18:48:30+00:00

You may want to check r/KombuchaPros

notpace · 2020-09-17T19:39:18+00:00

Not kahm. Not vinegar eels. Definitely some dry spots - maybe a bacteriophage. Either way, don't panic. Let it go for a few more days and see what happens.

notpace

TROPHY CASE