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Kombucha Brewing for Beginners: The Home Brewer's Guide to Making Fermented Tea That Actually Tastes Good, with Fixes for Mold, Sour Batches, and a Stubborn SCOBY - Couverture souple
Synopsis
Brew kombucha that actually tastes good, starting with your very first jar.
Most first batches end one of two ways: a jar too sour to drink, or a moment of panic over a floating blob you are not sure is safe. The guides do not help, because they bury the few things that matter under jargon, gadgets, and conflicting advice.
This book strips kombucha back to what actually decides the outcome: a healthy culture, real tea and sugar, a warm spot, and your own taste. No pH meters required, no special gear, no guesswork. Just a clear path from your first jar to kombucha you are proud to pour.
Inside you will learn how to
- Brew your first batch start to finish, even if you have never done it before
- Know exactly what a healthy SCOBY looks like, and tell it apart from mold at a glance
- Taste and time the first ferment so it lands sweet-tart instead of vinegary
- Build fizz and flavor in the second ferment without exploding bottles
- Rescue a sour, flat, or stalled batch instead of pouring it out
- Use pH and testing only if you want to, explained in plain language
- Keep a backup culture so one bad batch never sets you back
- Pause your brewing for a week or a month without losing the SCOBY
- Scale up to make more, and graduate to a continuous brew when you are ready
- Flavor with confidence from a ready reference of fruit, herb, and spice pairings
Who this is for: anyone who wants to make kombucha at home and have it taste good on purpose, from the absolute beginner pouring a first jar to the brewer who has had a few go wrong and wants to know why.
This is the first book in the DIY Fermented Drinks series from Morgan Reid, plain-spoken guides to brewing and fermenting at home.
Stop hoping it works. Learn the handful of things that matter, and make good kombucha on purpose.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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Kombucha Brewing for Beginners
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798183934779
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EUR 18,64
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Kombucha Brewing for Beginners
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
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Paperback. Etat : New. N° de réf. du vendeur LU-9798183934779
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Kombucha Brewing for Beginners: The Home Brewer's Guide to Making Fermented Tea That Actually Tastes Good, with Fixes for Mold, Sour Batches, and a Stubborn SCOBY (DIY Fermented Drinks)
impression à la demandeVendeur : California Books, Miami, FL, Etats-Unis
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Etat : New. Print on Demand. N° de réf. du vendeur I-9798183934779
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EUR 19,91
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Kombucha Brewing for Beginners (Paperback)
impression à la demandeVendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Brew kombucha that actually tastes good, starting with your very first jar.Most first batches end one of two ways: a jar too sour to drink, or a moment of panic over a floating blob you are not sure is safe. The guides do not help, because they bury the few things that matter under jargon, gadgets, and conflicting advice.This book strips kombucha back to what actually decides the outcome: a healthy culture, real tea and sugar, a warm spot, and your own taste. No pH meters required, no special gear, no guesswork. Just a clear path from your first jar to kombucha you are proud to pour.Inside you will learn how toBrew your first batch start to finish, even if you have never done it beforeKnow exactly what a healthy SCOBY looks like, and tell it apart from mold at a glanceTaste and time the first ferment so it lands sweet-tart instead of vinegaryBuild fizz and flavor in the second ferment without exploding bottlesRescue a sour, flat, or stalled batch instead of pouring it outUse pH and testing only if you want to, explained in plain languageKeep a backup culture so one bad batch never sets you backPause your brewing for a week or a month without losing the SCOBYScale up to make more, and graduate to a continuous brew when you are readyFlavor with confidence from a ready reference of fruit, herb, and spice pairingsWho this is for: anyone who wants to make kombucha at home and have it taste good on purpose, from the absolute beginner pouring a first jar to the brewer who has had a few go wrong and wants to know why.This is the first book in the DIY Fermented Drinks series from Morgan Reid, plain-spoken guides to brewing and fermenting at home.Stop hoping it works. Learn the handful of things that matter, and make good kombucha on purpose. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9798183934779
Acheter neuf
EUR 20,87
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Kombucha Brewing for Beginners
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9798183934779
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EUR 18,47
Expédition à EUR 3,83
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Expédition depuis Royaume-Uni vers Etats-Unis
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Kombucha Brewing for Beginners (Paperback)
impression à la demandeVendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Brew kombucha that actually tastes good, starting with your very first jar.Most first batches end one of two ways: a jar too sour to drink, or a moment of panic over a floating blob you are not sure is safe. The guides do not help, because they bury the few things that matter under jargon, gadgets, and conflicting advice.This book strips kombucha back to what actually decides the outcome: a healthy culture, real tea and sugar, a warm spot, and your own taste. No pH meters required, no special gear, no guesswork. Just a clear path from your first jar to kombucha you are proud to pour.Inside you will learn how toBrew your first batch start to finish, even if you have never done it beforeKnow exactly what a healthy SCOBY looks like, and tell it apart from mold at a glanceTaste and time the first ferment so it lands sweet-tart instead of vinegaryBuild fizz and flavor in the second ferment without exploding bottlesRescue a sour, flat, or stalled batch instead of pouring it outUse pH and testing only if you want to, explained in plain languageKeep a backup culture so one bad batch never sets you backPause your brewing for a week or a month without losing the SCOBYScale up to make more, and graduate to a continuous brew when you are readyFlavor with confidence from a ready reference of fruit, herb, and spice pairingsWho this is for: anyone who wants to make kombucha at home and have it taste good on purpose, from the absolute beginner pouring a first jar to the brewer who has had a few go wrong and wants to know why.This is the first book in the DIY Fermented Drinks series from Morgan Reid, plain-spoken guides to brewing and fermenting at home.Stop hoping it works. Learn the handful of things that matter, and make good kombucha on purpose. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9798183934779
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EUR 22,75
Expédition à EUR 43,04
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Expédition depuis Royaume-Uni vers Etats-Unis
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Kombucha Brewing for Beginners : The Home Brewer's Guide to Making Fermented Tea That Actually Tastes Good, with Fixes for Mold, Sour Batches, and a Stubborn SCOBY
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware - Brew kombucha that actually tastes good, starting with your very first jar.Most first batches end one of two ways: a jar too sour to drink, or a moment of panic over a floating blob you are not sure is safe. The guides do not help, because they bury the few things that matter under jargon, gadgets, and conflicting advice.This book strips kombucha back to what actually decides the outcome: a healthy culture, real tea and sugar, a warm spot, and your own taste. No pH meters required, no special gear, no guesswork. Just a clear path from your first jar to kombucha you are proud to pour.Inside you will learn how to- Brew your first batch start to finish, even if you have never done it before- Know exactly what a healthy SCOBY looks like, and tell it apart from mold at a glance- Taste and time the first ferment so it lands sweet-tart instead of vinegary- Build fizz and flavor in the second ferment without exploding bottles- Rescue a sour, flat, or stalled batch instead of pouring it out- Use pH and testing only if you want to, explained in plain language- Keep a backup culture so one bad batch never sets you back- Pause your brewing for a week or a month without losing the SCOBY- Scale up to make more, and graduate to a continuous brew when you are ready- Flavor with confidence from a ready reference of fruit, herb, and spice pairingsWho this is for: anyone who wants to make kombucha at home and have it taste good on purpose, from the absolute beginner pouring a first jar to the brewer who has had a few go wrong and wants to know why.This is the first book in the DIY Fermented Drinks series from Morgan Reid, plain-spoken guides to brewing and fermenting at home.Stop hoping it works. Learn the handful of things that matter, and make good kombucha on purpose. N° de réf. du vendeur 9798183934779
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EUR 32,80
Expédition à EUR 35
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
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Kombucha Brewing for Beginners
Vendeur : Rarewaves.com UK, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. N° de réf. du vendeur LU-9798183934779
Acheter neuf
EUR 18,46
Expédition à EUR 75,60
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles