Heady Wook's avatar
Heady Wook heady_wook@bitcoiner.social 1 year ago
Bitcoiner Booch in action 🤓🦠🔬 Active fermentation by the yeast is creating ethanol and CO2 (bubbles seen in video) but the bacteria feeds off the ethanol (leaving only minimal ABV levels of 0.5-1%) creating the lactic acids associated with the tartiness of kombucha.
Heady Wook's avatar Heady Wook
Kombucha started. No pictures. Just looked like a gallon of black tea with the SCOBY in it. Give it 10 days or so and I have plain ol' kombucha, ready to bottle and drink. However, I will add more sugar to get the desired potential ABV and pitch the yeast. Then let fermentation do its thing for ~14 days and BOOM, hard kombucha. What should I call it? Bitcoin Booch? View quoted note →
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Heady Wook's avatar
Heady Wook heady_wook@bitcoiner.social 1 year ago
Fermentation is almost done (~14 days). I could bottle it after this but I want to clear it out a bit given the big floaties. I'll rack it into a new jug, let things settle for 10 days, and then bottle. After 2 weeks or so in the bottle, place it in the fridge, and it's ready to drink. image
Heady Wook's avatar Heady Wook
Bitcoiner Booch in action 🤓🦠🔬 Active fermentation by the yeast is creating ethanol and CO2 (bubbles seen in video) but the bacteria feeds off the ethanol (leaving only minimal ABV levels of 0.5-1%) creating the lactic acids associated with the tartiness of kombucha. View quoted note → View quoted note →
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