I've seen your valve-stem photo before. It's quite clever. I guess I'm not interested in artificially carbonating anything at this time. Kombucha, water kefir, beer and the like, are naturally carbonated beverages. That's what we like about the process. I'm just curious as to why my kombucha does not carbonate on its own and how to correct it.
I do enjoy your photos. They're great. Thanks for the reply.
Coyote Ridge Farms
Here is the Kombucha recipe I've been using (3rd entry in thread). The recipe was given to me by the same fellow who gave me a sample. His booch was great.
Thanks for your attention on this.
No offense taken (directly or indirectly). I'm a wine maker and have been for many years now, so I get what you're saying. I guess I didn't include the fact that I did that... because I take it for granted [how yeast works, make sure things are sanitized, etc...]. I figured if the kombucha I tasted (and liked) was made from that recipe, I should use it. Even though I have tried different times, temps and sugars, I still end up with the same thing - it lacks bubbles.
As far as specific gravity... I have never seen a Kombucha recipe the gives that. Most of the recipes are nearly the same, with the exception of vinegar or no vinegar.
Oh well. Back to the drawing board. Thanks for your help.
3/4 teaspoon? No. 1/2 teaspoon?! Yes. A smidge more wouldn't hurt I guess.
And yes, I leave somewhere between 2 fingers and 1" head space. I've even tried no head space.
I use 2 types of bottles - both the crown cap and the EZ Cap style.
And I leave it set for 10 days [usually] after bottling (w/the added sugar). Perhaps I should try 15-20 days.
My SCOBY is smooth and creamy white, as it should be.
My tea [9 times out of 10] is unflavored black tea.
I am truly at a loss.
Again, I appreciate your time.