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  • How to Unscrew a Nut that's Stuck on a Bolt (without ruining threads)

    Before lubricating around the stuck bolt, I recommend using a Dremel tool with the wire brush attachment to scrub off the rust first before applying the lubricant.

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  • Theocrat777 commented on MarkD1's instructable DIY bottle airlock2 years ago
    DIY bottle airlock

    I like how one brewer I saw on a forum put it, "yeast eats sugar, farts CO2 and pisses alcohol."

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  • Kombocha instuctions infused in cognitive therapy:)

    I have been brewing kombucha for over a month now so I am still new at this but I did do a lot of reading up first. I bought my first scoby in a kit that came with a big bag of tea and a piece of scoby for one gallon at my local natural grocers store. Most recipes call for one cup of sugar per gallon of tea, so this is what I use and it has been coming out great. Also, I started my first gallon by heating it on a yogurt maker which kept the kombucha at 80-85 degrees and the first batch took only 9-10 days. I used a large piece of black construction paper to create a cylinder to block any light like you recommended. Each subsequent batch only took about 7 days since the scoby grew bigger and provided more active yeast for the fermenting process. On the third batch, I split up the scoby s...

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    I have been brewing kombucha for over a month now so I am still new at this but I did do a lot of reading up first. I bought my first scoby in a kit that came with a big bag of tea and a piece of scoby for one gallon at my local natural grocers store. Most recipes call for one cup of sugar per gallon of tea, so this is what I use and it has been coming out great. Also, I started my first gallon by heating it on a yogurt maker which kept the kombucha at 80-85 degrees and the first batch took only 9-10 days. I used a large piece of black construction paper to create a cylinder to block any light like you recommended. Each subsequent batch only took about 7 days since the scoby grew bigger and provided more active yeast for the fermenting process. On the third batch, I split up the scoby so I could brew two gallons at once and on the third batch, I took the scoby from both gallon jars and threw them into a 6 gallon big mouth glass fermenting jar, ordered a warming belt and temperature controller and it took off like a rocket. I am now on my second 6 gallon batch and I have a beautiful light cream colored scoby growing that I can always cut off some to give to friends if they decide to brew their own.Also, I use the double ferment method to add flavor and more fizz to the already wonderful and healthful mixture. To do this, all you have to do add a little fruit to the jars you are going to cap and seal, and let them sit at room temperature for a few more days. I always test mine after two days by slowly unscrewing the lid and seeing if it starts to fizz, if it does, I put it in the refrigerator to freeze the fermentation process, if it doesn't, I leave it out until it does which usually doesn't take more than another day or two.

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  • Theocrat777 commented on The Culinary Camper's instructable Kombucha2 years ago
    Kombucha

    I heard you can but you might not get the best yeast species for making kombucha, I recommend buying your first kombucha scoby online or I got mine at the local natural grocer's store. The first batch took about 9 days and had a decent size scoby on top but it wasn't very thick yet, so I reused it for the second batch until I had a nice thick scoby started. Then I split it up into two gallon jars for the third batch and after 7 days, I took both of those scoby's and one of these gallons to start a 6 gallon batch. Just make sure you use a big mouth glass jar and not a narrow mouth version of a "carboy" because the key for growing kombucha is a large surface area and a large enough mouth to give it plenty of air.

    I like to put mine through a second ferment to make it fizzier. All you have to do is bottle it with some fruit puree and/or sugar, I use about 1/16 to 1/32 of the bottle for the fruit puree or sweetener, then fill and cap, make sure you use a good sealing cap, then leave it at room temperature for 3-4 days, then refrigerate. These do build up pressure so store in location where if a bottle breaks (I use lids that eventually leak a little if the pressure builds up too much. I have tried strawberry, blueberry, cherry, mango, cranberry and ginger syrup (made by simmering ginger in 1/2 sugar and 1/2 water until ginger is covered completely).

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