Hops in popular pellet form. 1 ounce
For Kombucha Brewing we recommend 1/8 = 1/4 ounce per gallon.
Take the package and divide into 4 equal parts = 1/4 ounce per gallon. Place in zip lock bags, label and date, and freeze, until needed. Divide one package in half for a 1/8 ounce
One 1 oz package can make 4 to 8 gallons
Keep refrigerated. once bag is open they may quickly spoil.
Hops provide flavor, aroma, mouthfeel, and a bitter quality. Bitter balances the sweetness of a brew and hops are preservative, extending the life of the ferment. Hops normally are added to the boil in the traditional beer fermenting process. (kettle hops). For kombucha, Ginger Beer, and Jun when you are boiling water, sugar and tea stage. add hops when the water is boiling. careful of overflow,. Use a large pot filled only 3/4. The longer the boil the greater the bitterness. Usually taking about one hour of full boil to release the hop’s full “alpha” acids.
Hops are rated on their bitterness. International Bitterness Units -Scale 0-120. IBU. The longer the boil the greater percentage of alpha acids becoming iso-alpha-acids. Hops are antibacterial as these acids starve to death the lactobacillus and pedoccocous bacteria that sour beer. Kombucha’s Acetobacter (bacteria), Gluncobacter, are not affected. However, Kombucha with lactobacillus and Jun, Ginger Beer , Water Kefir that are primary LAB ferments may be adversely affected by Hops. Therefore Dry or Liquid Hopping is recommended for those ferments.
Read More How to Use and How much to use