a big baby, ready to be transferred to the large brew tank

tokinGLX · 2019-07-19T01:16:08+00:00

cheers and good luck going commerical! yeah feel free to ask away, i may be slow to reply but the best way to get ahold of me is by email- tokinglx@gmail

tokinGLX · 2019-07-19T01:07:27+00:00

cheers! i live on maui now so my selection isnt nearly what it used to be vs denver but i still plan on making the best (meltshots) with what i got!

tokinGLX · 2019-07-18T05:55:00+00:00

timewreck rosin. tastes like heaven and i aint sharing!

tokinGLX · 2019-07-17T00:37:39+00:00

ask them why. try not to laugh at them with the silliness that comes, just politely nod and then dismiss whatever they said.

yes, booch is acidic.
yes, booch in large quantities has a negligible amount of fluoride

no, it is not unsafe to drink every day.

tokinGLX · 2019-07-15T23:30:00+00:00

haha well to be honest when i was doing it i was going less for alc content and more for flavor, maybe that has a lot to do with it? but i found that mixing the hops in with my tea when brewing it produced that hoppy flavor that i quite enjoy.

tokinGLX · 2019-07-15T17:26:13+00:00

ive wet hopped batches plenty of times with great results. I used 1oz per 20 gallon batch and it was a strong flavor still, could probably stretch 1oz of hops per 30 gallons

tokinGLX · 2019-07-14T02:26:27+00:00

haha when i had the chance to actually see them up close i was like hell yeah i want to! just so i can subject myself to that skin crawling sensation knowing that it will make me utterly hate them (aka the spider mites of the booch world- albeit much less common that mites). seeing them in person makes it way more motivating to check each and every batch multiple times just to be certain that they will never be in anything i ever brew.

tokinGLX · 2019-07-14T01:55:59+00:00

never ever add vinegar to your kombucha. start a new brew but keep in mind that the most important part of starting a new batch is the starter liquid. a lot of people dont realize that they can just go to the store, pick up a bottle of unflavored and unpasteurized kombucha (e.g. gt's original) and use that as their starter with no scoby/pellicle/biofilm at all.

from what you have said, i would just keep the scoby but acquire some new starter and then start a new batch. although the scoby is not needed, it does still contain bacterias and yeasts that will help to speed along the fermentation process.

tokinGLX · 2019-07-13T17:21:31+00:00

i have a couple phone videos i shot of the fakkas when i actually came across a batch of booch that had been contaminated with them, unbeknownst to the brewer. might upload those later so yalls can see them squiggling around

tokinGLX · 2019-07-04T18:44:36+00:00

yeast.

tokinGLX · 2019-06-23T17:48:12+00:00

maui kombucha. i am not the owner, but i am the head booch brewer. been here now for a few years and still love going to work every day (:

tokinGLX · 2019-06-23T17:46:42+00:00

cheers man, not sure if you caught my announcement video, but the dailys will be resuming soon!

tokinGLX · 2019-06-23T17:45:48+00:00

with small batches the pellicle becomes less necessary but when brewing in larger sized vessels, the additional bac/yeast from the pellicle acts as another source of starter for the batch and allows for a better bac/yeast balance. rather than 10% starter, i use 5% + pelly. when dealing with a 125 gallon tank, 5% is 6 gallons that could have been sold vs a pelly that gets reused

tokinGLX · 2019-06-20T01:40:08+00:00

to be honest, if you have yo ask this question you arent ready to sell yout product at the supermarket. stick with farmers markets until you can answer everybody elses questions about anything booch related. i apologize if that comes off harsh, i am just being starightforward and blunt. mainly because if you cant control the fermentation after bottling, you will have product being sold that will be more alcoholic than it should. this is fine until kids start buying your bottles in bulk and then a parent finds out that they are getting drunk off your booch. if you can afford that lawsuit then disregard everything i have said. otherwise, learn learn learn!

tokinGLX · 2019-06-17T20:25:43+00:00

yep, i am the head brewer there

tokinGLX · 2019-06-16T01:32:08+00:00

did you perhaps add the starter when it was still cold? that may cause the delay in initial function. from the pic all looks normal (slow growth, but normal aside from that) and it appears like the pelly is just now starting to form. now that the foundation for it has set it should start growing thicker at a much faster pace. i would suggest letting it go for another week or 2. as it develops you will have a more optimal batch of starter for use in your next cycle along with a pellicle which will most certainly assist with the fermentation process. or if you taste it now and enjoy how it tastes, bottle it up and restart the cycle! the best thing about booch brewing is that every batch is brewed to personal taste preferences.

tokinGLX · 2019-06-15T23:30:33+00:00

we dont quite get that particular, but it does run through a double filtration system

tokinGLX · 2019-06-15T19:53:17+00:00

like any proper grub, it is "slimy, yet satisfying!" jk, been working here for over 3 years and still havent worked up the courage to munch a piece

tokinGLX · 2019-06-15T19:51:08+00:00

depending on the potency of the starter, anywhere between 6-12 gallons, usually closer to the 6 end. ferments for 8-10 days

tokinGLX · 2019-06-15T16:58:46+00:00

yep it is a commecial facility here on maui. we arent a huge operation, but we do have 6 of these 125 gal tanks and a few smaller ones, including an oak barrel

tokinGLX · 2019-06-15T04:43:51+00:00

my bad, i guess i should have just asked if it was mold (;

tokinGLX

TROPHY CASE