Guest guest Posted May 14, 2011 Report Share Posted May 14, 2011 I have finally gotten on the right track in regards to hopefully enjoying the perfect balance with my KT. The 2 most important things I have learned is, heat, and less sugar. I checked both vessels after 10 days of fermenting, when I could have checked my continuous brew by 7 days. That was the vessel closest to the heat source. Now, I hate to say it, but it is a bit on mouth puckering acidic side. That one also produced the most fizz, not much, but still fizz. The smaller batch brew was farther from the heat and was still pretty sweet with less, no, fizz. I combined the 2 for balance, when I will drink it one glass at a time. I'm curious how all of this will pan out. So, I will keep experimenting and report as needed. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Congrats, ! Glad you're feeling more confident... I combine kombucha from various batches all the time, so I'm with you there. Re. " less sugar " --> that depends, your mileage may vary, but if I'm gonna err on one side, I prefer more sugar. I find that when I use less, the kombucha tastes weak. But " less " is a relative term, of course. And we make kombucha so WE like how it tastes, so it's all good! :-) Cheers, Vicki > > I have finally gotten on the right track in regards to hopefully enjoying the perfect balance with my KT. > The 2 most important things I have learned is, heat, and less sugar. > I checked both vessels after 10 days of fermenting, when I could have checked my continuous brew > by 7 days. That was the vessel closest to the heat source. Now, I hate to say it, but it is a bit on mouth puckering acidic side. > That one also produced the most fizz, not much, but still fizz. The smaller batch brew was farther from the heat and was > still pretty sweet with less, no, fizz. I combined the 2 for balance, when I will drink it one glass at a time. > I'm curious how all of this will pan out. So, I will keep experimenting and report as needed. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Congrats, ! Glad you're feeling more confident... I combine kombucha from various batches all the time, so I'm with you there. Re. " less sugar " --> that depends, your mileage may vary, but if I'm gonna err on one side, I prefer more sugar. I find that when I use less, the kombucha tastes weak. But " less " is a relative term, of course. And we make kombucha so WE like how it tastes, so it's all good! :-) Cheers, Vicki > > I have finally gotten on the right track in regards to hopefully enjoying the perfect balance with my KT. > The 2 most important things I have learned is, heat, and less sugar. > I checked both vessels after 10 days of fermenting, when I could have checked my continuous brew > by 7 days. That was the vessel closest to the heat source. Now, I hate to say it, but it is a bit on mouth puckering acidic side. > That one also produced the most fizz, not much, but still fizz. The smaller batch brew was farther from the heat and was > still pretty sweet with less, no, fizz. I combined the 2 for balance, when I will drink it one glass at a time. > I'm curious how all of this will pan out. So, I will keep experimenting and report as needed. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2011 Report Share Posted May 15, 2011 Congrats, ! Glad you're feeling more confident... I combine kombucha from various batches all the time, so I'm with you there. Re. " less sugar " --> that depends, your mileage may vary, but if I'm gonna err on one side, I prefer more sugar. I find that when I use less, the kombucha tastes weak. But " less " is a relative term, of course. And we make kombucha so WE like how it tastes, so it's all good! :-) Cheers, Vicki > > I have finally gotten on the right track in regards to hopefully enjoying the perfect balance with my KT. > The 2 most important things I have learned is, heat, and less sugar. > I checked both vessels after 10 days of fermenting, when I could have checked my continuous brew > by 7 days. That was the vessel closest to the heat source. Now, I hate to say it, but it is a bit on mouth puckering acidic side. > That one also produced the most fizz, not much, but still fizz. The smaller batch brew was farther from the heat and was > still pretty sweet with less, no, fizz. I combined the 2 for balance, when I will drink it one glass at a time. > I'm curious how all of this will pan out. So, I will keep experimenting and report as needed. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
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