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recipes and how to Fizzy your brew.
What is KOMBUCHA
Ever wondered what kombucha is, how to make it, or how to ensure you're brewing safely? Well, you're in the right place! Let's get started.
I'm super excited to show you how to take your home-brewed kombucha to the next level with a second fermentation! This is where we add some extra fizz and flavour to our delicious drink. Let's dive in!
Before we get started, make sure you've already completed the first fermentation. Your kombucha should look something like this – slightly tangy and a bit fizzy. Now, let's get ready for round two!
Fermenting your own kombucha at home can be incredibly rewarding, but there are a few things that can go wrong. Don't worry, though – we've got you covered with tips on how to avoid these common pitfalls. Let's get started!
we're diving deep into the world of SCOBY – the magical ingredient that makes kombucha possible. We'll cover where the SCOBY comes from, why it's so important, and how to keep it healthy. Let's get started!
Today, we're going to show you how to make a kombucha SCOBY from scratch. If you don't have a SCOBY yet, don't worry – by the end of this post, you'll know exactly how to grow your own. Let's get started!
While they can give your brew a unique flavour, they can also affect the fermentation process differently because of their varying levels of molasses and minerals,
Whether you're a newbie or a seasoned brewer, having the right jar can make all the difference in your brewing process,
we’ll explore the different types of tea you can use, what makes them unique, and which ones might be better left for your morning “cuppa” rather than your kombucha brew.
Today, we're diving into everything you need to know about acidity—how it affects your brew, when it's safe to drink, and why it’s essential for keeping Mold at bay.
Heat mats can help you maintain a consistent temperature, ensuring your kombucha ferments properly and develops that perfect tangy flavour.
The longer your kombucha ferments, the more acidic it becomes.
This happens because the yeast and bacteria in the SCOBY are consuming the sugar in your tea and producing acids like acetic acid, which gives kombucha its tangy, vinegary taste.
Mold can ruin your kombucha, rendering it unsafe to drink and wasting your time and ingredients. Fortunately, there are several steps you can take to prevent Mold from forming in your kombucha and ensure a healthy, resilient brew.
We’ll explore the role of vinegar in kombucha brewing, the effects it can have on your brew, and whether or not it’s a good idea to add it to your kombucha.
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