by Algoldor on Sat Mar 16, 2013 4:58 am
Hi MamNess,
I did not brew alcoholic beverages in the same place as I do my kombucha, but I know by experience that kombucha is very strong culture and contaminates whatever it can. I have got it for example in my water kefir culture floating a bit on the top, never forming complete SCOBY but certainly being around. My way is to do all the other brews and leave the kombucha harvesting/brewing to the end.
I'm now starting to do alcoholic fermentations too, and kombucha is one of my main concerns as contaminant. I believe that using two sets of equipment/tools, one for alcohol ferments and one for kombucha ferments should work. Certainly proper cleaning of the place and doing the brewing in different times/days should help too. I would certainly recommend to use different vessels.
Anyway I'm curious how did you manage best of luck!
Sincerely from Jeju,
Frantisek