[foodhackingbase] update on logo and cultures.

[Alexander Dietrich]

Hi, 

if you come across nice Kombucha flavoring methods, please share! 

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. 

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? 

What are other people doing for secondary fermentation? 

Best regards, 

Alexander 

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PGP Key: 0xC55A356B | https://dietrich.cx/pgp

On 2014-02-24 12:33, Daan J. Uttien SawuGo wrote: 

> Haai, 
> 
> 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... 
> 
> kefir - is doing fine, I am eating the yoghurt everyday now... 
> and while the initial batches were a bit "yeasty" fermenting (tasting "spoiled") it now is smooth and soft and tasty.. 
> 
> -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) 
> 
> -kombucha is growing steady, almost at the stage where I can throw away the "original" cellulosematric material,. it has formed nicely.. 
> 
> I still have to figure out how to make a nice tasting drink from it.. :-) 
> 
> cheers from da lowlands, 
> Daan 
> 
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