kombucha

Wow, I had forgotten about this thread including my participation in it.

Truly a blast from the past!

I still brew honey kombucha in a half gallon growler, and haven’t exploded one in many many years.

I haven’t learned anything new about kombucha since this conversation was published.  And changed only one procedure:  measuring the honey.  I have a refractometer now.  I put water into the space at the top of the honey jar, to dissolve some honey.  

I pour the water- honey solution into a quart measuring cup or jar.  I use the refractometer to measure the specific gravity.  I add water or honey-water to bring the specific gravity to 6 or .06 or what ever the units are… and that’s the solution (called sweet tea by Jennifer in her posts) I add to my growler.  It’s kind of a small volume continuous brew system.

About the tooth decay low pH connection, I think the sipping behavior is a major contributor to potential decay.
Which is great for me, as I prefer to drink it right down, because I am drinking because I am thirsty!

Thanks, Jay, for including the link to this thread in the dailyish😊

Raspberry leaf tea actually tastes very like 'regular' tea. Added to other herbs, it brings the flavor closer to 'regular' tea as well. Your Mileage May Vary.

-Tammy