I’ve noticed a crazy amount of more yeast in my f2. I just remembered how I did try and clean my bottles with soap and a bit of quinoa (I saw a gorl online do it with rice to get rid of stubborn marks) and now I’m wondering if there was some residue left and that’s causing some extra fermentation?
And does that mean the bottles are still safe?
I’ve had some nettle in the fridge for almost a week now and want to use the rest for nettle kombucha. The leaves are still fresh, smell good. But I noticed some of the stems going black. Is this likely to be oxidization? And are they still ok to use in a ferment then or could it be risky?
I’ve been making kombucha for quite a while but sometimes I’m a lil nervous to put it out into the world more as I usually make it by eye and tasting.
But would be curious if I want to level up what are the best ways to ensure your kombucha is safe? A ph meter? What other methods do people have?
I have some nettle and have been experimenting with a nettle kombucha. This nettle was collected from a very safe bit of land away from the city.
When making the kombucha I did a boiling water rinse to get rid of the debris for about 1-2 mins. So enough boiling water to cover the nettle and swirled it around with a fork to encourage debris. Tipped that out and then added it to the boiling water to steep for the kombucha base.
Is this enough? Or should I have cleaned it with cold water for longer first? So far the batches seem fine. Even new scobys forming on top but I want to be super safe that nothing dodgy 🦠 can happen here.
I've always used white sugar for F2 but noticed a lot of brands using cane sugar. Has anyone ever experienced a difference?