Do you regularly drink store-bought kombucha? Want to save a boat-load of money? Making kombucha at home is really simple. Let me show you how! We're taking a fermented batch, bottling it, and setting up a new one in less than an hour! We're discussing basic handling procedures, steps you can take to make your kombucha to your taste, and strategies for packaging the finished goodness. Kombucha naturally has about .5% ABV. Any kombucha tasted at this event will be below this threshold. Join us in a unique Community Foods Hub that recently opened right here in Cambridge. Easily accessible via public transport (#77 out of Harvard) and with ample on-street parking nearby. Please note that the venue is not handicap accessible and requires navigating a stairway to enter. Beer and wine will be available for purchase on-site. Venue opens as a community wine bar at 6:PM and seating is first-come, first served.
Randy Baril has been a fixture at the Modern Homebrew Emporium for almost a decade, sharing what he's learned about making beer at home with customers new and experienced. In recent years he's branched out a bit from alcoholic fermentation and now offers advice on a wide range of cultured foods. These include vegetable fermentations, kombucha, and cheese. He also dabbles in making soda at home, mostly from a seltzer bottle modified with his invention, The Kegging Part.
If you have any question on this experience, please contact firstname.lastname@example.org.