Live Stoners Live Stoner Chat - Jul-Sep '21

[CannabisMingus]

It’s a tasty treat…

My GF ferments it every week. She really likes it - mainly uses berries and ginger for flavor. She puts in a splash of vodka and a dropperful of Green Dragon to make a cocktail!

 

[Bruce Campbell]

and 25ish days later you’ve got kombucha.

25 days?!? What is this, North Korea???

 

[Mara Cachafa]

It's cider pressing season here. I can get it with no preservatives at the farmers' market. It gets nice and bubbly after a week or 2.

 

[mohawk warrior]

View attachment 1372198View attachment 1372199
You can’t really tell, but it gets bubbly

Bubbly??
That looks great!! I guess the secret/key is to the sweet tea brewing?

 

[mdabber]

It's cider pressing season here. I can get it with no preservatives at the farmers' market. It gets nice and bubbly after a week or 2.

They still uv treat it at least here unless you ask for it raw

 

[Mara Cachafa]

I tried making kombucha out of some spiced black tea one of my refugees brought me when he went home to Iraq. I had no clue, made it way too strong. It was terrible. There are a couple of kombucha brewers in the neighborhood though, it is tasty when done right.

 

[Mara Cachafa]

UV treated or pasteurized cider still ferments, it just takes longer to get started while some wild yeast from the environment gets in there. I suppose you could add a pinch of brewer's yeast from the home-brew store, haven't tried that. Even bread yeast makes alcohol. I used to make a caribbean spicy, bittersweet brew called "maubi." Street vendors sell it in the Leeward Islands, from Antigua up to the Virgin Islands.

 

[WildBill]

Yeah, but . . . science!

I need a ride in an X-wing thingamajiggy then!

 

[Frank the Dank]

Bubbly??
That looks great!! I guess the secret/key is to the sweet tea brewing?

No secret, heat a gallon of water, and a cup of sugar….until sugar is dissolved, but don’t boil. Turn the heat off and add 8 black tea bags. I literally use the cheapest store brand….steep for 5 minutes and remove the bags without squeezing. Cover and let cool to room temp, overnight is best. Add that and the starter to the jar and cover. The magic happens over the next 15-30+ days. The yeast eats the sugar, slowly making the kombucha less sweet and more tart…you’ll find your preferred spot to start the second ferment eventually…..mine is 25 days, it’s a bit more tart than sweet, but not overly acidic. Once you add the fermented kombucha to the bottles with more food for the yeast (in the form of fruit/aromatics) and contain the co2 (capping the bottles) it will naturally become fizzy

 

[mdabber]

M

No secret, heat a gallon of water, and a cup of sugar….until sugar is dissolved, but don’t boil. Turn the heat off and add 8 black tea bags. I literally use the cheapest store brand….steep for 5 minutes and remove the bags without squeezing. Cover and let cool to room temp, overnight is best. Add that and the starter to the jar and cover. The magic happens over the next 15-30+ days. The yeast eats the sugar, slowly making the kombucha less sweet and more tart…you’ll find your preferred spot to start the second ferment eventually…..mine is 25 days, it’s a bit more tart than sweet, but not overly acidic. Once you add the fermented kombucha to the bottles with more food for the yeast (in the form of fruit/aromatics) and contain the co2 (capping the bottles) it will naturally become fizzy

You ever think of trying to make it medicated I wonder if f thca would decarb in the fermentation you could use raw bud for flavor. You could add medicated honey you ever have jun