Sydney winter means that heat has to be added. So here is the setup that seems to solve this problem:
On the top is a big chuck of styrofoam to slow the rising heat.
There is other foam to block drafts from the right hand side, behind the sliding door. From left to right on the top shelf are the batches 32 to 35.
Batch 32 is in 2nd fermentation and the other three are in 1st fermentation.
Next to batch 35 is an instrument that measures the temperature and humidity.
It shows 20°c and 61%. On the next shelf down is a food dryer/dehydrator.
This is rigged to a timer that turns it on for two hours, four times a day.
There is a fourth (currently unused) chamber that could hold second dryer if needed.
I have avoided using heat pads under the jars because these could cause uneven heating inside those jars.
Also, it would be harder to measure the temperature. On the front is a legless heated towel rail, on all the time.
It has cotton cloth (used for filtering) hanging off it to dry.
For more information on brewing and temperature control: I recommend all the videos from You Brew Kombucha. Subscribe!
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