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About adabeie

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  1. Quality of glass is a big deal here as well. Heavy swing tops like those used by Grolsch are excellent. We once used glass swingtops that were really only designed to hold water to store milk kefir during a Labor Day picnic and the pressure of the active fermentation split the bottles right down the seam as they sat on the table. Not all glass is created equally. Start there. Remember, there's glass out there that's designed with withstand the pressure of champagne and other carbonated beverages.
  2. I use it for that exact reason. I don't use it every time, but lighter sugars simply don't yield a suitably complex flavor for me. I find that cycling through sugars at various points creates a more robust flavor overall. I use dark sugar roughly ever 4-5 batches, but I mind the carbonation pretty closely. I've had batches go wrong (too yeasty, one case was very dramatic a few years ago) but the yeast makes its excitement known pretty quickly and it has been easy enough to correct through removal and dilution. I've never succeeded with water kefir, but the only starters I've been able t
  3. So glad to find this thread! I've restarted my batch after a fallow period with a lot of black tea and the darkest sugar I could fine and the culture is coming together nicely. I'm very eager to get my favorite rosemary kombucha back into my daily intake.
  4. A trip I'm looking to put together sometime in the next two years is a big extreme.. I want to ride my bike home (to California, unless Europe distracts me).. from Korea. It's been done, and it's my kind of lovely: camping, physical exertion, exotic foods, and lots of time by myself. Probably also photography and journaling. I really have no idea how I'd do this, since even on shorter biking trips, processed foods tend to be a regular feature. Ideally I'd love to cook for myself, though depending on the gear you need to cook things, you have to weigh the costs of the extra weight