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<p>Hi,</p>
<p>if you come across nice Kombucha flavoring methods, please share!</p>
<p>I'm currently adding 500ml Roiboos tea and 50g sugar (which seems like a lot) to about 1.5l Kombucha that is 7 days old. The taste is not too bad, IMHO.</p>
<p>The secondary fermentation is working, but I wonder if it can be improved. The result after 3 or so days is slightly fizzy, but there is a significant "blob" in the bottle. Can this be prevented at all?</p>
<p>What are other people doing for secondary fermentation?</p>
<p>Best regards,</p>
<p>Alexander</p>
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<p>On 2014-02-24 12:33, Daan J. Uttien SawuGo wrote:</p>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">Haai,</div>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">the logo is (almost) finished.. just need to spend some time on the "bacterias" in the background.. so it will be there at the end of this week...</div>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">kefir - is doing fine, I am eating the yoghurt everyday now... </div>
<div style="color: #000000; font-size: 16px; background-color: transparent; font-style: normal;">and while the initial batches were a bit "yeasty" fermenting (tasting "spoiled") it now is smooth and soft and tasty.. </div>
<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;"> </div>
<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">-is there a way to multiply my one kefir grain fast(er)? it is now "walnut" size, and I can divide it, but then again.. I don't want to :0)</div>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">-kombucha is growing steady, almost at the stage where I can throw away the "original" cellulosematric material,. it has formed nicely.. </div>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">I still have to figure out how to make a nice tasting drink from it.. :-)</div>
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<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">cheers from da lowlands,</div>
<div style="color: #000000; font-size: 16px; font-family: HelveticaNeue,; background-color: transparent; font-style: normal;">Daan</div>
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