Lion Heart Kombucha Forum

We use an infusion method by soaking the ingredient in Kombucha at 38F, the vinegars extract the

Whatever that stuff is, it's not the "kombucha" like we make at home. There are

Hi Gary, I would be interested in catching up with you to have a chat wrt Kombucha business? I will

Hey, I've had some success with it. It produces a very clear first ferment, but the taste is a

Hi, I'm looking into using different yeast species in the fermentation of kombucha. I was

Hi Lavinia, Sorry to hear about your struggles. Here are some things I have seen cause over-

I have not tested this but it seems like it would be easy to do. Make small batches and add alcohol

It takes practice. You have to set the co2 at a higher pressure but the tank head pressure should not

Sunlight and warm conditions fade the color. Keeping Kombucha in a refrigerator should get the color

Hi Michelle, No I didn't build it yet. I'm working with 2 single head counter pressure

Yes absolutely. We use this technique when bottling. Oxygen will make the beer sour which is not good

Hi! I am trying to research the best bottling station set up (four nozzle). Money is not an issue, I

Portland has great water compared to most cities. We use Portland tap water and run it through a

Great App so far! I am going to give it a whirl and I'll be happy to get you feedback if I have

The ultimate convenience would be to have a bright tank for each flavor. We are making it work with

Yes that is a decent rule of thumb so long as your culture is fairly healthy. If your bacteria

Whenever you end up with a sediment layer you can remove it by siphoning off into a secondary

We do not use any fining agents. This does result in color variation but we take careful measurements

Hi Matthew, There could be evaporation, and yes the level of the liquid goes down as it turns into

You need to find a local lab so you can deliver it yourself. The lab I use (Exova) also tests meat

I am not completely sure but it sounds like people successfully use it for sanitizing for beer so I

As you dispense the pressure will go down so you need to keep it hooked up to 8psi until it's

Yes I have done consulting before. Email me directly at ja...@lionheartkombucha.com On Friday, March

Removing the SCOBY 1-2 days ahead will help the remaining alcohol. The alcohol is at the top and

Have you continued to have this issue? I just expanded my batch size and will be testing pH in a few

Jared, I am visiting Portland from Halifax Nova Scotia Canada for a web development conference until

Do you find the hydrometer to be consistently off (over or under by the same degree) or random? On

Yes! Cross contamination is a serious risk as your Kombucha is open-air fermentation. There are

It should be fine, in fact potentially a great way to preserve freshness. I think that like with beer

We use about the same ratio of tea in big batches, with a little extra. Hope that helps! On Friday,