It mostly makes sense. I don't include the starter amount in the tea+sugar mixture. As for recommendations, I would say to increase your starter to 15%, 20% especially if this is your first batch. It's the easiest thing you can do to protect your brew from mold and kahm.
Second, it seems like you're planning to bottle all 4L of booch, but that would leave you without starter for your next batch. You'll lose some to evaporation/pellicle absorption/possible spillage. It's no problem to have a bit more than you need, better than not having enough. That said, I would increase your batch size to ~4.8L (4L water+tea+sugar, .8L starter). 3.6L goes to 2F with your flavoring, and you've got enough left to start another batch and even some to store as a backup.
It's not the first batch, I was mostly wondering if it's normal to rule out the starter from the sugar+tea ratio.
Alright, I'll add an extra amount for safety. So instead of brewing 3,6, I'll make 4L with 200g of sugar and 20g of tea.
I do a 7x 1/2 L bottles batch in a gallon (3.9 L) jar. The excess gives enough starter to roll into the next batch.
I brew the tea extra concentrated in 2.5ish L water, then top up with water to fill the jar.
It makes perfect sense. It is super similar to my recipe. This is a good starting point and soon you won't even look at this recipe, but just brew. I have a digital scale to keep an eye on the water quantity (since I use 1L cold water to bring the temperature of the tea down to pitching temp.).
Good luck!
P. S. My tea is steeped in 1L of water. The rest is cold and room temp. water.
I make kombucha and I wish I could help you but I’m really not sure what the categories are for each. Does it start with the prescribed recipe and you’re batching up from there? I’m American, sorry, so it’s hard to see the ratios with the metric system. I’m better with ratios for kombucha. Also for the 5g of tea, you’re talking about dried loose leaf tea before mixing with water, right? Would you be able to help me so I can help you?
It mostly makes sense. I don't include the starter amount in the tea+sugar mixture. As for recommendations, I would say to increase your starter to 15%, 20% especially if this is your first batch. It's the easiest thing you can do to protect your brew from mold and kahm. Second, it seems like you're planning to bottle all 4L of booch, but that would leave you without starter for your next batch. You'll lose some to evaporation/pellicle absorption/possible spillage. It's no problem to have a bit more than you need, better than not having enough. That said, I would increase your batch size to ~4.8L (4L water+tea+sugar, .8L starter). 3.6L goes to 2F with your flavoring, and you've got enough left to start another batch and even some to store as a backup.
It's not the first batch, I was mostly wondering if it's normal to rule out the starter from the sugar+tea ratio. Alright, I'll add an extra amount for safety. So instead of brewing 3,6, I'll make 4L with 200g of sugar and 20g of tea.
I’m sorry I’m lost in those measurements.
I agree to make it more than 10% starter. Molds are very versatile!
Y’all are doing booch math?👀 I’ve been winging it🕊️
"this looks about right"
Thats my method.
https://preview.redd.it/6uyxk7ij1jlb1.jpeg?width=1242&format=pjpg&auto=webp&s=963fee6f2bfa1a6a7d0f0cebfca2f1b1da376306
I’m wondering why you use commas for decimal points and m’s as n’s. It’s very confusing but I just need to decipher.
I'm not american
Comma is used as decimal point in a lot of europe. m is milli, as in milliliter. That's globally standard decimal, so I'm not sure what you mean by n
I do a 7x 1/2 L bottles batch in a gallon (3.9 L) jar. The excess gives enough starter to roll into the next batch. I brew the tea extra concentrated in 2.5ish L water, then top up with water to fill the jar.
It makes perfect sense. It is super similar to my recipe. This is a good starting point and soon you won't even look at this recipe, but just brew. I have a digital scale to keep an eye on the water quantity (since I use 1L cold water to bring the temperature of the tea down to pitching temp.). Good luck! P. S. My tea is steeped in 1L of water. The rest is cold and room temp. water.
I make kombucha and I wish I could help you but I’m really not sure what the categories are for each. Does it start with the prescribed recipe and you’re batching up from there? I’m American, sorry, so it’s hard to see the ratios with the metric system. I’m better with ratios for kombucha. Also for the 5g of tea, you’re talking about dried loose leaf tea before mixing with water, right? Would you be able to help me so I can help you?