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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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Heady Wook heady_wook@bitcoiner.social 1 year ago
Hard Kombucha bottled! This batch of Bitcoiner Booch was bottled with mango, making it a mango hard kombucha. I added the mango into the bottles to aid with carbonation. The ABV came out to about 5%. Tasting is tomorrow evening. Will post results.
Heady Wook's avatar Heady Wook
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 View quoted note →
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Heady Wook heady_wook@bitcoiner.social 1 year ago
We ended up drinking it all before taking pictures but the mango created enough CO2 to create a nice pop when opening. CO2 bubbles were present and large at the pour (compared to kegged hard Kombucha). Mango gave it a sweet nose but it was still dry to the mouth (which is what I was going for). However , if you ate the mango chunks with each sip, it added to the sweetness profile. It was a bit tarty (which I like) but will go for less tart on the next round. Friends were genuinely impressed.
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