Guest guest Posted May 9, 2012 Report Share Posted May 9, 2012 Well my last tap of KT if you remember was quite sour. I decided to empty the cont brew, sterilized it, seperated the Scoby etc. There was a ton of yeast in the brew...I am guessing that is why it was so sour. So how does one keep the yeast to a lesser amount? For my new brew I used the better tea blend (loose instead of bags from the Kombucha Mama) along with some Silver Needle I had. It is a lot lighter in color, has a good fizz, and tastes really wonderful. I will be tapping some today and adding some more tea. Looks like my Pu-erh is here. Has anyone tried experimenting with Tulsi tea in Kombucha? Modiste Quote Link to comment Share on other sites More sharing options...
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