Kombucha is all about having a symbiotic colony of bacteria and yeast, and my yeast is currently not at a healthy balance.
To try and get my brew back to the best balance possible, this week I am cleaning my continuous brew kombucha vessel. There is too much yeast, and the yeast that is in there isn’t as healthy as I would like.
Join me as I clean up my Mortier Pilon container, and talk about some of the steps that I am taking to get my kombucha tea happy again.
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