I could use some help.
I have a beer brewing background but this was new territory.
A friend gave me 5 gallons of kombucha unflavored but chilled. he sells a flavored version locally.
We are attempting to make hard Kombucha.
we did the math based on Brix and 75% attenuation and added appropriate sugar approx 5lbs boiled in water to sanitize and added to Kombucha,
We added rehydrated 2 packets of red star Premier Blanc Champagne yeast.
Controlled temp to 66 Degrees and added yeast
Stirred sugar Kombucha in fermentor and capped.
OG, 1.062 reading
it has been 5 days an it bubbles about once every 10 seconds, certainly not raging by any means.
Thoughts on fermentation, or did I miss something.
Should I have boiled or simmered kombucha to kill any yeast/bacteria prior to adding sugar water. or just add sugar to simmering kombucha?
thank you in advance.
I have a beer brewing background but this was new territory.
A friend gave me 5 gallons of kombucha unflavored but chilled. he sells a flavored version locally.
We are attempting to make hard Kombucha.
we did the math based on Brix and 75% attenuation and added appropriate sugar approx 5lbs boiled in water to sanitize and added to Kombucha,
We added rehydrated 2 packets of red star Premier Blanc Champagne yeast.
Controlled temp to 66 Degrees and added yeast
Stirred sugar Kombucha in fermentor and capped.
OG, 1.062 reading
it has been 5 days an it bubbles about once every 10 seconds, certainly not raging by any means.
Thoughts on fermentation, or did I miss something.
Should I have boiled or simmered kombucha to kill any yeast/bacteria prior to adding sugar water. or just add sugar to simmering kombucha?
thank you in advance.