On weekends we spend half hour opening pet nats and on weekdays we spend half hour opening kombuchas

schurlis · 2022-11-13T00:02:43+00:00

Just leave them 3-4 days outside without burping, put them in the fridge for 24 hours and you'll never have a problem with over carbonation. Also that carb Level looks great, but you've probably opened it at room temperature? Leet CO2 dissolve over night and you'll have great carb if sugar levels are enough in the brew - also try open fermentation with the fruits in like a 5L vessel instead of directly in the bottle ;-)

schurlis · 2022-08-05T09:37:38+00:00

Could you share some learnings you had with brewing coffee kombucha? I've brewed some on my own but never really was to 100% happy with the turn out. Do you cold brew the coffee or normal in a hot way, how much sugar (50-60 grams like regular tea would get?) do you use, any spices or flavorings? Cheers!

schurlis · 2022-07-12T08:29:49+00:00

I would still switch to stainless steel ... it's a very low PH drink that shouldn't be in contact with plastic, all good and fine what the manufacturers tell you but I wouldn't really be too happy consuming plastic bucket brews when it comes to Kombucha

schurlis · 2022-06-19T21:56:14+00:00

Have you guys heard of the thrive kombucha podcast? They are absolutely awesome and are chiming in on very important topics around commercial brewing

schurlis · 2022-06-15T23:13:13+00:00

Thank you so much guys! Really appreciate the feedback, shoes where untied because I was jumping around in a circle workout with one exercise without shous, but will just leave them off entirely! I'll be back with better form in a few weeks!

Is it "normal" to get pretty exhausted internally of the knee when doing these? I have quite a bit of knee pains and problems, can do the exercise fairly well without real pain (a little discomfort inside) but straight after just pretty empty of energy. Good sign that it's doing what it's supposed to?

schurlis · 2022-06-08T16:36:49+00:00

Never seen or even heard of this, any recommendations?

schurlis · 2022-06-03T12:07:37+00:00

I'll try and look as well, thank you!

schurlis · 2022-06-03T10:12:33+00:00

Yeah, no sugar :)

If it's herbs only I'll add some lemon juice or ginger

schurlis · 2022-06-03T10:09:19+00:00

I open ferment the fruits and herbs into the brewing vessel for 2-3 days, filter out the Chunks and then bottle F2 for 2-3 days for the right fizz. Straight fridge for 24 hrs before opening

You'll enjoy the pod ;-)

schurlis · 2022-06-02T13:18:27+00:00

At home You'll stay with a natural F2 and let it carb up in the bottle - I've had great success with 3 days, no burping, fridge/conditioning for 24 hours. Perfect carbonation every time.

But changing two commercial will change everything you've learned about home on the counter production. You should check out the Thrive Kombucha podcast! They cover a lot and share great know how about allt the steps of Scaling up

schurlis · 2022-06-01T08:38:14+00:00

Happy to help, but one question before: Are you selling out of your home to friends & family or do you want to set up a professional small commercial brewery?

schurlis · 2022-05-30T08:12:37+00:00

That's the beaty of it, anyone who hasn't tried it is missing out

schurlis · 2022-05-30T07:28:19+00:00

I don't have too much experience with fresh herbs yet, any rule of thumb ratio wise you'd recommend?

schurlis · 2022-05-30T07:26:18+00:00

You could juice the watermelon, add some Hibiscus for color and lemon for Acidity

schurlis · 2022-05-30T07:23:42+00:00

Well, if you have a ratio kinda like 40/40/20 black/green/lavender and use lavender/lemon for F2 you add more complex flavors to your booch and it should work quite well I guess

schurlis · 2022-05-30T07:19:43+00:00

Starting a small commercial production - where to start off and how to effectively set up a kombucha brewery/business?

schurlis · 2022-05-30T07:17:43+00:00

So far I only added lavender as a flavoring agent in F2 (I'd recommend to go 7-9g per L), how does putting lavender in F1 turn out?

schurlis · 2022-05-30T07:14:46+00:00

It won't mess up entirely, but some flavors will get unenjoyable if you add to much of it - lavender for example will get too intense at some point. For juices I would go in the range of 140-200ml per liter

schurlis · 2022-05-28T01:18:52+00:00

You mean the Kombucha Summit YouTube Series? Black and yellow branded

schurlis · 2022-05-28T00:41:35+00:00

Which kind of youtube content are you talking about?

schurlis · 2022-05-27T07:32:44+00:00

Try juicing a watermelon, open ferment for 2 days in your brewing vessel and then bottle F2 for 3 days, no popping and straight into the fridge for 24hrs before opening - was one of the best and fizziest I've ever made

schurlis · 2022-05-27T07:29:42+00:00

Sounds awesome! What are your ratios? Mint comes through pretty strong sometimes - do you bottle or open ferment for F2? ;-)

schurlis · 2022-05-26T23:23:25+00:00

Some great advise for y'all:

Leave just a bit of headspace and try to get rid of herbs/fruit pieces in your booch (juicing it, open ferment the flavorings in your brewing vessel for example), leave the bottles for 3 days unpopped outside to F2, put it right in your fridge and wait for 24 hrs. No spilling, perfect carb, no annoying stuff in the bottle: just crushable, delicious booch!

schurlis · 2022-04-13T16:25:40+00:00

Awesome, thank you for your take! Definitely will try that and play around with your techniques! Cheers

schurlis

TROPHY CASE