Having your kombucha pop with fizz is a sign you’ve become a master kombucha brewer. Most beginners really struggle with getting the right amount of carbonation. The good news is, the fizzy kombucha you’ve been searching for is only one …
After you’ve brewed your far share of ginger kombucha you will likely want to start branching out into more exotic flavors. One of my favorite things about kombucha is the amount of creativity you can have in flavoring. The possibilities …
Believe me, I’ve messed up my fair share of kombucha brews by having the wrong steep time. The tea you use in your kombucha is the main flavoring agent. That’s why you must get the steeping times correct. While it’s …
One of the main differences between a beginner kombucha brewer and a master brewer is the ability to control and understand temperature. Similar to home brewing beer, kombucha yeast will thrive at a specific temperature. The longer your brew sits …
There is a lot of terminology to get used to when you first start brewing your own kombucha at home. First ferment (F1), second ferment (F2), starter, burping, kahm yeast, etc. If you’ve had any interest in kombucha you’ve probably …
To start brewing your own kombucha you need a few basic ingredients and pieces of equipment. Usually, the most difficult thing to get your hand on is the SCOBY. The SCOBY, or symbiotic culture of bacteria and yeast, is what …
Most people who drink kombucha are well aware of the negative effects of sugar. So it’s no wonder many people are questioning how much is actually in their kombucha. This is especially true if you brew your own at home. …