Kombucha Tea's topics - tribe.net

My SCOBY has a gender

2010-01-06T19:12:08Z

New to the tribe, just wanted to make an initial post to active members. I received my start on 12/1 and made my first batch of Kombucha 12/18. Now I have my original mother in original tea, my first batch with a layer of SCOBY from the original mother and a new SCOBY that has formed on top, and I just finished a batch today that contains a new SCOBY that the original mother formed on top without being fed.

It was recently pointed out to me that I refer to my SCOBY's as he/she...guilty as charged. I'm pretty sure I will be overtaken by these fun organisms eventually. For those of you with experience, do you think my first batch (brewed on 12/18) is ready for bottling? It contains a think layer from original mother and now it hangs sideways in the jar which has a brand new SCOBY formed on top (which is very white and looks like it has two layers already).

This is all so intriguing, a hobby I don't think I will soon get out of. Its a joy to have SCOBY's floating around the house :)

Anyone in So. Indiana, I have starts to give away if you need!

posted in Kombucha Tea - 2 replies

scoby question: yeast strands and temp

2010-01-05T19:40:38Z

I got my mother from a friend who pays little attention to technique in brewing. The first batch started off well, the scoby grew and i started another batch. The second batch had a much lighter taste. Now the scoby is growing slowly, strands grow down from the mother, attach to the sides of the container and then disappear after about the 5-8th day. The temp is around 70 on the top shelf of my kitchen but the 1.5 gal jar im using is cold to the touch.

My question: is my scoby unbalanced (yeast v. bacteria) due to temp and or cultural practices? If so how can i re-balance it?

posted in Kombucha Tea - 1 reply

Natural Mystic Magazine

2009-12-23T22:15:27Z

www.naturalmysticmagazine.com, we are working on next issue and 1issue 1 will be available online in Late January.. want a hard copy ck site and subscribe..its only available on west coast streets, hawaii free..subscribe if out of this area or want direct copies sent to you..Bless

posted in Kombucha Tea - 0 replies

LOTS of bubbles.... how am I doing here?

2009-12-23T18:23:33Z

First of all, many thanks in advance to all. I am absolutely in love with Kombucha... this is my first (somewhat) successful go at it.

I grew a Scoby from 2 bottles of original GT's. It grew perfectly. I made the sweet tea, & transfered the scoby when it was 1/4" thick. It is now day 11.

I am aware that when starting from scratch it can take a few batches to get up to speed, and temp here is just under 70, so I figured it may take weeks to mature. My brew has alot of bubbles under the scoby. I assume this is natural Co2..? I used a straw to do a taste test, and its strong! Tastes good and fizzy and I felt the effect from one tiny sip. Also, Im not completely confident with the state of the scoby. There is definitely no mold, but its not the most healthy looking culture ive seen.

In general, im just looking for any direction from folks in Kombucha land. How am I doing?

here's a few pics:

top:
http://i77.photobucket.com/albums/j77/bcstringz/DSC01693.jpg

bottom(bubbles):
http://i77.photobucket.com/albums/j77/bcstringz/DSC01694.jpg

side:
http://i77.photobucket.com/albums/j77/bcstringz/DSC01696.jpg

top/side:
http://i77.photobucket.com/albums/j77/bcstringz/DSC01697.jpg

posted in Kombucha Tea - 5 replies

maintaining the right temp..

2009-12-22T21:16:16Z

Hi all, I am brewing my first batch. I started yesterday. It all seems simple enough and I'll get more creative with it over time. My only question/concern regards the temperature. Everywhere it says to maintain 75-80F. Right now I am just letting the jar sit on the top of the fridge in my kitchen. the air up there is plenty warm during most of the day and I assume its within the right range, but this morning I got concerned when the jar felt a little cold to the touch. Will it be OK to let the jar sit out in the kitchen? My guess is that at night the temp inside can drop down to 60. Does anyone have recommendations? I was thinking maybe warm up the oven (not too warm) and set it in there overnight. Any advice is appreciated..

posted in Kombucha Tea - 6 replies

Yeast or something else in my second fermentation of Kombucha? t

2009-12-11T04:49:59Z

I have had a glass jug of Kombucha in my fridge for a few months now, waiting for the answer to this question. This was the second batch from a SCOBY grown using a bottle of GT's kombucha (plain, I believe). I then added a large amount of black cherry juice to it for a second fermentation. There were little brown blobs that came up to the top and are stuck to the side of the jug now, and at the bottom there is about 1/2 inch or so of brown stuff settled there, looking like sediment. The jug smells yeasty even though I'm smelling it through a paper towel I put under the sieve-type lid. The brown stuff doesn't appear to have changed at all over the past 2 mos. or so since it initially appeared. Can I just filter it out and drink my Kombucha?

posted in Kombucha Tea - 4 replies

Kombu & Kukicha for Kombucha.

2009-12-08T00:14:55Z

Has Anyone Ever tried using Kukicha (Loose Twig Tea) as a replacement for their black or green tea, or in addition to?
The original life source that Kombucha was brewed from is called Kombu. Has Anyone ever tried using Kombu (Sea Vegetable/ Sea Weed from Asia) in their brew?

Also has anyone tried using Aloe Vera for the fermentation medium before? If you have can you give me any feedback, or recommendations. I'd really appreciate it. I Have all of these materials and I'm excited to experiment. I've been brewing organic black tea kombucha for almost a year now. It's delicious. I want to improve it though (Medicinally). (In my head I'm thinking fill the pot with either 1 gallon of water, boil it, add the tea, let it seep, then remove tea and add a gallon aloe to the tea WITH the natural evaporated cane juice as it's cooled down conciderably. So my thoughts on innovations are with the fermentation process, and not on the flavoring process (Typically done at the bottling operation).. if all i'm left with is flavoring my kombucha with aloe at the bottling process than that will be fine. I was just curious if anyone had experimented before. Again recommendations are greatly appreciated. Thanks, Be Well.

posted in Kombucha Tea - 0 replies

Best place for jars online or brick and mortar?

2009-12-07T23:56:14Z

Where do you guys get all your jars at, for a good price? What's the best size jar, gallon, 32 oz? Thanks

posted in Kombucha Tea - 5 replies

White layer on top - healthy & safe?

2009-12-04T06:01:35Z

Just added 2 pictures of my 1st Kombucha mushroom. Since this is my first time I wanted to make sure it looks healthly - opinions?

white film (top view)
http://kombuchatea.tribe.net/photos/f5e4e481-56b1-42af-9949-c72f1c351aaa

white film on top
http://kombuchatea.tribe.net/photos/a08665a6-29cb-45f7-aa4a-43656386a5b0

posted in Kombucha Tea - 6 replies

mass production

2009-11-29T05:25:17Z

my friend and i are interested in marketing kombucha where we live because the only commercial variety is GT's at $4 a bottle. does anyone know how GT's brews theirs? All I've ever seen are 5 gallon plastic FDA fermenting buckets, we want to stay away from that, so I was wondering the options. ALSO....the whole health inspection thing, anybody have any experience with that?

Loaded questions here! thanks for your time!

posted in Kombucha Tea - 23 replies

black tea vs. green tea kombucha?

2009-11-19T02:47:35Z

hi all,

I've been brewing kombucha for all of two months now, and I was wondering if more experienced folks notice any significant differences between black vs. green tea kombucha.
for my first batch I used organic assam black tea, and it was pretty disastrous: lots of silty spent yeast cells, and a baby that was all mottled brown and clear that looked like snot. the flavor wasn't so great, and also the formerly pristine off-white scoby I'd started with turned dark brown. Since that unhappy experience I've used organic gunpowder green tea, and I've had much better results: attractive babies, much less silty, stringy yeast, and nice flavor. For this latest batch brewing in the oven (with the light on, maintaining 76 degrees) I've used 1/4 assam black and the rest green, and I've noticed that once again there is a lot more cloudiness and sediment at the bottom.
I've found that a lot of recipes (like Sally Fallon's in Nourishing Traditions) call for black tea, and I'd like to know why. Is there is any particular advantage?

Thanks!

posted in Kombucha Tea - 2 replies

Continuous Brew Part III - and thanks to Margaret

2009-11-19T02:12:02Z

Okay, so I found a couple of articles. One is a CB vs SB methods and the benefits of each. The other focuses only on the CB and further explains the benefits of specifically the CB.

CB vs. SB method
http://kombuchakamp.blogspot.com/2009/03/continuous-brew-vs-traditional-brewing.html

A bit more in depth description of the benefits of CB:
http://www.thekombuchadiet.com/how-to-make-kombucha/continuous-brewing-method/

Personally, I'm trying both. I have the CB that I've been enjoying for the past 5 days and a SB in the cabinet that I can bottle and play with flavors/handout/take to work/etc.

Sorry if all my posts are annoying anyone... I'm one of those obsessive compulsive people that once I try something, I go crazy on it for awhile. So thank you for everyone's help so far. Also, a BIG THANKS to Margaret for explaining the missing scoby mystery to me. To all you old timers I get it made perfect sense.

But for us newbies trying to learn, the problem was the following:
1. I have a ceramic pot (can't see under the scoby)
2. The scoby never sank
3. The scoby grew into the new container
4. Not knowing anything, I didn't know how all these people were getting tons of extra scobys.
5. Margaret explained that they grow underneath the mother and that I'll have to go digging to find them and possibly play with the mother to seperate it from the babies.
6. Thanks so much for explaining this. Since I have a opaque pot that is in a CB cycle, I would therefore (providing I wasn't brewing a single brew batch on the side), never have realized where the babies were and smothered the nutrients to the mother.

posted in Kombucha Tea - 4 replies

Continous Brew part 2 + Recipe/article

2009-11-18T21:14:09Z

Hi Flint,

You said, "you cannot keep adding tea to a full container." While in the obvious physical sense that you can't make a 'full' cup 'fuller', I'm confused because what you say seems to contradict a number of recipe's like the one I posted below showing that you do keep adding tea to replace what you've drank, hence continuous brew. Are you saying these are incorrect? The stuff I've made taste like what I buy and keeps working every day, so perhaps I'm misunderstanding you?

Thanks,

SAMPLE ARTICLE/RECIPE for KT Continuous:
Can be viewed at: http://kombuchafuel.blogspot.com/2009/05/kombucha-workshops-continuous-brewing.html

Article:
The Continuous Brewing Method is an extremely easy way to ferment kombucha tea!

It involves drinking/drawing off 10-20% of your KT brew daily, and then replacing the amount that you drank with sweet tea (every day, every other day, or every three days) (1).

-Every time you add the sweet tea:

* You want to stir the brew to mix the old ferment with the new sweet tea, so the bacteria/yeast are distributed throughout.
* Stirring will bring in more oxygen that the bacteria need to do their job.
* Because you are disturbing the tea every time by stirring, no new babies will form. This is not a problem at all, unless you were looking to have extra SCOBYs on hand or if you wanted to give some SCOBYs away. If this is the case, you may want to use the traditional brewing method.

As an example, one recipe of Sweet Tea would be:

* 1 quart (aka 4 cups) water
* 2-3 tea bags (or around 1 tsp. or 3-5 g of loose leaf tea)
* 1/4 cup sugar (around 70 g)

Reminder: the key is to do everything proportionally. You can make more/less sweet tea, and store extra sweet tea in the fridge for a few days so that you won't need to brew it everyday.

Also, please remember that your sweet tea and your brew/mushroom need to be at the SAME TEMPERATURE! Otherwise, you will be increasing the risk of your SCOBY getting a mold infection.

For the continuous brewing method, you will need:

* A beverage dispenser- Happy Herbalist suggests that the amount of KT you drink daily should be 10-20% the size of your container. One way to obtain a beverage dispensor for continuous brewing is from online, such as from Happy Herbalist and getkombucha.com.

Sample Directions

1. Boil the water- not for too long, because the bacteria need the oxygen that's in the water.
2. Add the tea- steep for ~15 minutes or follow the tea's specific brewing instructions.
3. Remove the tea bags/tea leaves.
4. Add the sugar and mix until it is all dissolved.
5. Let the sweet tea cool down to room temperature (such as by leaving it overnight).
6. Draw off 10-20% of the fermented kombucha tea from your brewing container, and then add the sweet tea (which should be around the same amount of tea that you drew off).
7. Stir the fermented tea and the sweet tea.
8. Continue repeating these directions each day! :)

What's great is that the continuous brewing method is really simple and easy! Because you are starting with ~80-90% kombucha tea and ~10-20% sweet tea (vs. the other way around), your ferment is ready within ~24 hours (vs. being ready within 6-14 days). And you don't need to be exact, either- you can skip/overdo some days!

posted in Kombucha Tea - 6 replies

Why does my kombucha have high alcohol content!

2009-11-18T16:28:02Z

Hello all,

So I've been brewing kombucha and am in the process of marketing and distributing it to grocery stores and cafes. Everything is going great, we're bottling and brewing like crazy, it tastes delicious and definitely has that kombucha energy boost. Unfortunately, we seem to be cultivating kombucha with a higher than normal alcohol content....somewhere around the range of 1.5 to 3 % (a food lab tested it at 2.1, i've measured it as high as 3 with a wine hydrometer). If this was my own homebrewed stuff it'd be no problem...but since I am marketing it to the public we need to drop the content to somewhere around .5% according to state law.

Why is the alcohol content so high? We are adding 1 cup of organic cane sugar per gallon of tea, which is what I've always done and never noticed higher than normal alcohol. It's brewing for an average of 14 days in a room that's generally heated to 70 degrees and I've measured the pH at 2 to 3 at the time of bottling.

Would decreasing the amount of sugar prevent the alcohol content from going too high, or should we bottle at an earlier time? We really like the taste of it when we've let almost all the sugar get eaten up by the yeast and you're left with a vinegary effervescence, so I'd hate to risk losing that by bottling earlier.

Lastly, is there something we can add to the kombucha to decrease the alcohol content after its been brewed? We've talked about dilution with apple cider vinegar, but i'd hate to have to dilute our brew with anything at all.

Anyway, we're frustrated by this hurdle...the kombucha is great and those who have tried it say they like it much better than many of the big commercial varieties. I understand the basics of how alcohol is formed in kombucha (eg yeast + sugar = alcohol and co2), but am not quite sure how to remedy this problem.

posted in Kombucha Tea - 3 replies

Wow! Great KT Page

2009-11-18T05:45:05Z

Okay, so this is the best overall KT page I've come across so far. It has the best 'quick search' tabs for all sorts of KT questions and tips.

http://users.bestweb.net/~om/kombucha_balance/

Enjoy...

posted in Kombucha Tea - 0 replies

Day 7: Reply on PH/ Drank some / Cereamic Poison / Scoby Damage

2009-11-17T22:09:46Z

1. PH REPLY: First, to answer your question, I had ordered that red auto ph tester except I had no known ph to sync it to, so I used distilled water (known PH of 7.1). However, I don't think it was accurate because I had to crank the calibration screw all the way up to calibrate it. Based on the "calibration" my tea is at 4.92, so I'm guessing the calibration was way off because I I tasted it last night which leads to point 2.

2. DRANK SOME AT DAY 7 and it was already getting sour (good sour). So I went ahead and had a glass. It tasted great, had the 'kick' at the back of my throat, was bubbly enough for my taste (I do like it very bubbly), but this was barely day 7. Seems rather early though to be 'ready'. However, I had it on that blue Happy Herbalist pad which I think was too hot until I buffered it the 4th day by setting the mix on top of a towel to seperate it some from the heat pad some.

3. Since I have a continuous brew going, how do I mix in the new tea without destroying the scoby? In my last post it was stated that, "it's just getting started.... let it grow for a few more batches...." But how do I let it grow if I have to add in more tea every day? Do I pull the scoby out and put it back in or what?

4. I bought the ceramic jug from HH (happy herbalist), but am now seeing warnings about potential lead poisoning, etc. from using ceramics. So uhh... Does anyone know if the HH uses a particular type of 'safe' ceramic?

Thanks,
2Cheap2BuyK

posted in Kombucha Tea - 8 replies

Continuous Brew

2009-11-17T22:03:53Z

Well, the update on the continuous brew is that it's producing very nicely. Basically, it produces enough for Breakfast and Dinner (and I have another single batch brewing to take bottles to work with me.) One of you asked about it since you hadn't done this before... supposedly it gives the neccesary time for the 'best' acids to build vs. a single brew that never quite reaches this point. All I know is that it works great. The way I put in new tea is through an accidental hole I had made testing the PH early on while the mother was growing into it's new sized pot. It now has a permanent hole from the PH monitor that is about the size of a quarter. It's big enough to stick a funnel in a pour in the new tea (which I pour in after heating it up a bit above room temp.) then I take my wooden mixing spoon, douse it in distilled vinegar, shove it in the hole and stir in the new brew. (Also sanitize the funnel also.)

Basically, I take my evening drink, then take my 4 cup measuring cup fill it with pre-brewed refrigerated tea, set it in the oven (this seems to do well keeping contaminants out, but then again our oven is brand new and not full of cruddy burnt gunk.) Then I set the oven at 170 degrees (the lowest setting) for 3 minutes and then go eat dinner and enjoy my night drink. I come back before bed, steal one more good night shot of brew, open the oven and I have slightly warmer than room temp tea, I dump it into the tank and go to bed. It only takes about 5 minutes a day total, if that, of my time. And so far in return I always have a full pot that, if the propaganda is correct, has the benefit of a more mature pro-biotic acids. (Ah, also, I keep it on that HH blue pad that keeps it warm and busy (with a towel folded up between the pot and the blue pad, so the pot doesn't get too hot.)

I still don't get how, when all my mothers start off floating at the top, stay at the top, form at the top, and remain at the top, how I'm going to get new scoby's since so far the only thing that's happened with my current continous brew is that it keeps developing without even hinting at making another one somehow. Of course, the one BIG downside to ceramics is that they aren't clear. Wish I could see under the top of the scoby... Since it's white tea brewing it's fairly easy to see through...

posted in Kombucha Tea - 2 replies

Threelac / Kombucha mix for new batch

2009-11-17T09:40:54Z

Just wondered if anyone has tried this or knows what happens if, when starting a new batch, threw in a good dose of threelac into the mix? Since I've seen studies that say KT doesn't affect Candida, and only heresay that it does affect Candida, then for now I have to assume the study is more accurate. But what if we made our own scientific laboratary frankenstein version of KT with special Candida killing properties? MUAHAHAHA.....

posted in Kombucha Tea - 2 replies

So here is where I get lost...

2009-11-16T18:07:06Z

Okay, so now I have my continuous going... And today I was lucky enough to find a another donor so I could make a single batch (opposed to a continuous).

I was reading through some How To's: and in one paragraph (I edited it since it was a long paragraph) There are two key things that seem to be contradicting and confuse me...

1. Take up your scoby gently and slide it into the tea.
2. After a week, check on your jar. You should see a new scoby forming at the top.

If I slid my scoby into the jar (and it's floating on the top, which it is), then how do I get a new scoby each time like I see other people saying? Because in other posts, I see people who talk about having the same scoby forever... I ain't getting how the baby's formed when the momma is in the top because I just slid her in?

Thanks,

posted in Kombucha Tea - 6 replies

bought a Kombucha starter kit?

2009-11-16T07:15:23Z

Bought a jar with a Kombucha mushroom and liquid but the directions that came with are super confusing.

Can I drink straight from it and replace the water that I take

Do I get a 2nd glass or plastic jar and make make a tea from that? I wanted to get a bit more pure than the stuff you buy at Whole Foods for more effect / stronger results

posted in Kombucha Tea - 8 replies

Taking lable off of GT jars

2009-11-15T20:09:09Z

Oh my.....I'm having a terrible time getting the label off the GT
bottles. I seems that it is held on by some might strong stuff ! !
I have tried soaking it in cold water, hot boiling water etc......
But I can't get the glue off.
I resorted to using goo-be-gone. How toxic is that ! ! ! !
Any ideas????

posted in Kombucha Tea - 10 replies

Holes in Scoby

2009-11-13T19:26:01Z

First, thanks for the answers on the last post.

Okay, so I'm on day 6 or 7 and the nasty looking thing seems to be forming,(it looks more like a 3rd degree burn victim to me) but in 2 areas where I had formerly checked the PH (after sterilizing with vinegar, but without rinsiing it off afterwords), there are 2 holes that are about the size of a half dollar that refuse to get any smaller. They also are just full of bubbles. So while I'm guessing that this isn't going to ruin anything, (or is it), am I correct to assume that this is going to lend itself to some flat KT?

Thanks,

posted in Kombucha Tea - 1 reply

First batch

2009-11-12T20:58:30Z

Hi everyone... Thanks for feedback. I have a number of questions here, so please feel free to answer one or as many questions as you like. Thanks so much.

1. Making my first batch
2. Are all flavorings added only at bottling? I.E. Ginger, etc.
3. Is it a bad idea to 'experiment' with adding stuff to the fermentation batch besides the standard scoby, tea, and sugar?
4. What do people mean when I read, "Be sure and keep a backup just in case of an accident". I realize they are saying that in case my batch fails and I have to pitch it, then I can rely on my backup... But what does it mean to have a backup? Is there some way to keep a scoby in stasis?
5. I see people talking about bottling everywhere, but then I read that a continuous brew is the way to go. So if this is the easiest method that gives the best acids a chance to form, why are people bottling it (I.E. seemingly doing it one batch at a time)? Or am I reading this wrong?
6. Are those 5 gallon plastic water bottles you get for a water cooler okay to use? (If I cut the top off of it?)
7. If I do bottle it, how long can I keep it in the fridge before it's no good?
8. What's the difference between GT's Gingerade and Ginger Something (I don't remember the name of it, only that there is a different kind of GT ginger. Or at least I think it's the GT brand)
9. So when my KT is done, there will be no fizz in it unless I first bottle it with some sort of sugar based substance like fruit, fruit juice, ginger, or honey?
10. Is there a suggested place to go for best KT recipes?

Thanks,
2cheap2buyK

posted in Kombucha Tea - 2 replies

jen/jun? Honey eating Kombucha?

2009-11-03T06:44:49Z

Hi,
I've heard some people talking about "jun" but can't find much about it online....what's the difference between it and Kombucha besides the fact that it eats Honey (if that is true)?

posted in Kombucha Tea - 31 replies

Decaf Kombucha

2009-11-03T02:22:49Z

Hi all, i just started my first batch about 8 days ago. I am trying to brew decaf Kombucha because i have not been able to find some out there. I have High blood pressure and cant have to much caffeine but still enjoy it. I am worried because here it is day 8 and i dont have a SCOBY. I have a very thin layer on top and some tiny bubbles on the outside rim. The top part of the batch tastes bitter but the underside tastes really sweet. Now i was wondering if this is because i am using decaf? or is it because it might be to cold. (my house stays at about 65 at all time)

posted in Kombucha Tea - 9 replies

Different Flavors????

2009-10-29T01:00:58Z

I'm just starting my first batch and would like to add some different flavors. I was thinking about ginger or lemon, has anybody tried either? How much of each should I put in each GT bottle? Thanks

posted in Kombucha Tea - 4 replies

black teas?

2009-10-16T21:54:25Z

I got a brand of organic black tea called "choice". but the name of it is Irish breakfast tea, it's a tea from south Africa, India, and Europe. will this make a diffrence? I am buying a mother from happyherbalist.com, the black and green tea scoby. I am also making it with organic green tea from "choice"

posted in Kombucha Tea - 1 reply

Kombucha and wine happy roommates?

2009-10-08T22:13:45Z

I make wine as a hobby, and have some barreled right now. I just started making kombucha in a separate area, but need to move it into the place I have the wine barreled. Am hoping the two processes won't cause problems with each other. Does anyone have any advice about this? Thanks so much...

posted in Kombucha Tea - 2 replies

Looking for a SCOBY in Sacramento

2009-10-07T21:26:14Z

I would like to start making kombucha and was wondering if anybody in Sacramento had one to share.

posted in Kombucha Tea - 0 replies

Looking for a Scooby in PDX...

2009-10-03T06:11:02Z

Sadly, my scooby's have all gotten infected. If anyone in PDX has a scooby to spare, I promise to love it as it will love me in return.

InJoy,

Zac

posted in Kombucha Tea - 2 replies

Looking for a SCOBY in L.A.

2009-09-27T00:44:54Z

Any one have a scoby they would be willing to pass along to me-I'd like to try brewing.

Thanks!

posted in Kombucha Tea - 8 replies

Looking for SCOBYs in SF?

2009-09-24T16:12:17Z

Hey wonderful komboooochers. I'm wondering if any of you know where to get SCOBYs in SF or if you have one I could buy/barter. I'm looking to start a batch tomorrow. Thanks!!

posted in Kombucha Tea - 1 reply

Kombucha and You

2009-09-09T18:19:38Z

This is a fun local video by Brendan and Sam Sharky inviting you to kazoo-a-long to this bubbling introduction to self-reliant homebrewing where a young man finds a playmate in his cultured drink of choice.

http://bit.ly/tigG8

posted in Kombucha Tea - 0 replies

Kombucha-flavored beverage?

2009-08-23T17:06:42Z

I just made my first batch, and it turned out wonderful. But I am new at this, and have been reading that one shouldn't just be guzzling this stuff like iced tea, which is a pity, since I love the flavor (just added fresh ginger juice after it fermented).

Anyone have some ideas on how to make a drink that tastes similar, but is more inert? If I were to start with some K and maybe dilute it with plain tea and ginger, and??? A little seltzer, Apple Cider Vinegar, maybe?

posted in Kombucha Tea - 1 reply

Looking for Jun culture in Lyons, CO

2009-08-19T21:17:30Z

Hi! I am looking for a jun culture. I have a lot of experience brewing kombucha but would love to get some jun going now. If anyone out there is willing to send me some, I would be delighted and more than happy to reimburse you.

Thanks,
Matt

posted in Kombucha Tea - 2 replies

Stacking SCOBYs

2009-08-18T07:36:54Z

Hey everybody. I'm on my 3rd and 4th batches now. I had a question about the SCOBYs. It it good to stack the SCOBY's - baby and mother - in new batches? Or is better to have just one SCOBY in each jar? Does having more SCOBYs in the jar make for better brewing and/or fermentation?

Also still trying to get the carbonation better. Trying a secondary fermentation with a bit of ginger juice. Waiting at least 10 days before I bottled seemed to create more fizz. Any tips are appreciated.

Thank you,
James

posted in Kombucha Tea - 2 replies

Peculiar drunk-like feeling

2009-08-06T23:30:43Z

Hi all - I've been making and drinking K for about 2 years and recently had an unusual reaction to one of my batches and am checking to see if anyone else is familiar with the effect.
I opened a bottle which was about 2 months old and drank half of it. A little while later I lost my balance and felt quite drunk except my thinking was clear and I'm pretty certain there wasn't any alcohol. I couldn't walk a straight line but could read or work unimpaired. The feeling was not pleasant but then I don't like being high. At one point I sat on the couch and spotted my hypochondriacal partner's blood-pressure machine and tested mine and it turned out to be very low, 90/52 - low but just slightly lower than "normal" for me. - The effect lasted about 4 hours in all.
Anyway, does anyone have thoughts about this? I'm avoiding the rest of the batch because I find the feeling unpleasant.
About the batch: 3 week cool-weather brew bottled with an ounce of a ginger/lemon sugar syrup and allowed to sit 2 months. Extremely foamy and delicious. Glasses dipped out of the brew container with the same scoby do not have this effect on me (and I haven't tested anymore of the older batch.) I should also mention that I hadn't had any K at all for about 10 days or so before the experience.

posted in Kombucha Tea - 9 replies

New test

2009-08-04T17:56:30Z

I think that I have figured out what I have been
doing wrong with my KT. First was the sugar/
water ratio was off.
Now I have discovered that I think the temp has
has played a role in my scoby not forming into
a thicker mass.
I started a new batch with my thin scoby and about
a quart of the left over liquid. Then added the water
(3 quarts water ,1 cup sugar and 4 tea bags) which was
boiled for 5 minute and the tea steeped in the boiled
water/sugar for 10 minutes. Let cool to 80 degrees.
I then put that on the top of of the pilot light on the top
of the stove. I have a cast iron griddle over the burner
to help distribute the heat.............WA LA I think that
was the problem The room that I had my tea in to
brew was probably too cool and the extra heat (80 derees)
has really done the trick. It already looks and smells
better.
I'm going to look for a heat mat soon to get it off my stove.
Anyone know where I can get one that will not cost so much
$$$$
Just thought I would share that

posted in Kombucha Tea - 7 replies

Scoby in Austin free to a good home

2009-08-03T00:20:03Z

contact me and come get it

cheers

posted in Kombucha Tea - 2 replies

Starting, but problems, help me out?

2009-07-30T06:21:39Z

so i just started brewing my kombucha tea, and i read that if i poured storebought raw kombucha tea in with sweetened tea, jared it and covered it with a cloth and rubber band, i would have a culture/tea in a few weeks. So this is exactly what i did a few days ago, and i looked at it and there isnt any kind of culture forming, just a few dark clumps on the top that are kinda stringy hanging from the top. i can post a picture if this is confusing. can someone tell me this: is it mold? is it going to become a scoby? a few things that may be important, i used half raw and half ginger, and the bottles were sitting unrefrigerated for a few days, but closed.

posted in Kombucha Tea - 6 replies

best bottling techniques

2009-07-29T08:47:18Z

i usually just pour it all into a gallon glass jar or sun tea container and drink it pretty quick.

just wondering what other people do for bottling.

has anyone bottled with those machines and the pop tops- like beer? just wondering if that would really really make a difference (as opposed to just pouring it into bottles and screwing on a top)

posted in Kombucha Tea - 29 replies

feeding scoby

2009-07-21T20:46:59Z

I tried to find out where the recipe was to feed my scoby was. I put in 'feeding scoby'
but couldn't find it.........Probably user error hahaha
Could someone tell me what the ratio is.
I have it (my scoby) in a gallon glass jar.
Also .......my scoby is still really thin. ???? What I am makig
tastes really good except for the last batch was a little sweet.
This is what I fed it before tell me if I was correct
8 cups water 1 cup organic sugar 4 tea bags (too much sugar????)
Thank you for the help.

posted in Kombucha Tea - 3 replies

Is Kombucha harmful to those allergic to alcohol?

2009-07-20T17:28:32Z

I love drinking kombucha so much, but recently I've gotten the "drunk" feeling mentioned in awhile back. However, my "drunk" feeling is an allergy/sickly feeling- hot itchy, hivey face, raised heart rate, and dizziness (for a few hours). I have had no problems in the past drinking G.T.'s Synergy brand, but the past few bottles have made me a little sick. Does this mean I have to stop drinking it or that the batch I'm drinking from is tainted?

posted in Kombucha Tea - 1 reply

New to the craft

2009-07-14T20:59:57Z

I am in bottling my 3rd batch of kombucha. I have been really fortunate with my results so far, and have begun to experiment with adding flavors, or juices, again with really nice results. My first 2 ferments came out well using a high quality chinese black tea called Gold Silk. On the batch I am in the process of bottling I used 2/3 black tea(Gold Silk) to 1/3 green tea(Dragon Well). I am really excited to see what the differences might bring out? I am doing a "batch" with white tea(Silver Needle) this time.

Any veterans out there that would be interested in sharing some wisdom from their experience with the various teas, I would really enjoy hearing about the characteristics associated with the different teas.

Thanks!

posted in Kombucha Tea - 5 replies

Room for the scobi to breathe

2009-07-14T04:38:48Z

I was just wondering how close does the floating scobi have to be to the opening of the jar/ container?

If i half fill a jar with fluid so it can only ever get up to halfway will it still be able to breathe? and also does it matter how much starter you put in at the top? I heard somewhere it needs to be about ten percent of the total amount.

posted in Kombucha Tea - 2 replies

Too much sugar???

2009-07-14T04:10:00Z

I tasted my batch of KT and it tasted like it had too much sugar. When I tested it with
a straw it tasted somewhat sweet and vinegar I put it in the fridge and had some
before breakfast and it tasted sweet and not that vinegary.......did I not let it go long enough.
I know I will get this straight sooner or later hahaha

posted in Kombucha Tea - 1 reply

I have Kombucha starts for Salt Lake!

2009-07-11T23:25:44Z

Howdy folks,
I've been making my own amazing Kombucha since last summer (love it love it love it!). Every now and then I run across someone who wants a Kombucha start and so I help them out. To make it easier to share, a couple weeks ago I bought 2 flats of small jars (for transport) and divided some culture out into them. They are lovely and covered individually. Now each jar has it's own scobie and baby... so I have lots and lots to give away! Donations for the jars and the effort are appreciated, but otherwise there is no cost.
Please email me at gypsypeacock (at) gmail (dot) com to get your own Kombucha start. Spread the word! These precious scobies need homes!!
Love,
Meggio

posted in Kombucha Tea - 2 replies

scooby available in L.A.

2009-07-09T21:43:23Z

Fat old mamma about 9" in diameter, 1-1/2" thick, healthy like ox - for free. Los Angeles, Laurel Canyon area for pickup only. I'll hold it for about a week. Respond here with a way for me to contact you if you're interested. I won't consider packaging and mailing - sorry.

posted in Kombucha Tea - 0 replies

New to all this....

2009-07-08T20:54:39Z

I was trying to post to what I thought was a new topic but it turned out it was going to my blog. :-(
silly me. The mod has been very good about explaining it to me. Sorry I digress.
I was wondering something, I bought some GT's tea and started a scoby from that (started 6-13)
What is the thickness that the scoby has to be before I start another batch. Mine is only
1/8th inch thick and doing good. I think??

posted in Kombucha Tea - 5 replies

coconut?

2009-07-07T06:33:29Z

hi :)

has anyone ever experimented with coconut and kombucha?

i was making some granola with shredded coconut and became inspired by all of the natural coconut oil left behind. i don't know if the oil would have any adverse reaction to the fermentation process once i've bottle it, but am curious about the flavor combo...any thoughts or knowledge?

cheers!

posted in Kombucha Tea - 6 replies

GINGER recipes!

2009-07-06T02:05:43Z

Anybody successful at adding Ginger to their brew after it ferments and before bottling? I like a stong ginger flavor, but I'm not sure how to extract the ginger from solid form and get it into the bottles... anyone have any tips?

posted in Kombucha Tea - 10 replies

First time problem / question

2009-06-28T01:21:32Z

So I started brewing yesterday after receiving my scoby in the mail. I followed the directions exactly and used 100% all natural loose jasmine green perals and silver needle white. My scoby is sideways in the jar though, and I was under the impression it was suppose to float on top. Is it okay?

Also, once it's done, and I go to bottle it and add fruit/ginger, I just take the mother and baby out and can start two new batches right after right?

Do I refrigerate bottled kombucha?

Sorry for all the ?

posted in Kombucha Tea - 5 replies

adding ginger to kombucha

2009-06-23T17:57:42Z

I would like to make a batch of ginger kombucha and I wondering at what point do I add the ginger???

posted in Kombucha Tea - 1 reply

Is my scoby still healthy?

2009-06-21T22:01:41Z

I just started making kombucha at home, and love it. However, my mother scoby is ... well, let's say it's very STRANGE in appearance. It's still producing healthy scobies every two weeks, and I know for CERTAIN it's not moldy, but it's not circular in color, and it's VERY thick -- thicker than I've seen other scobies. It's darker in color than the scobies it produces, too -- a lot darker. I'm not sure how old it is -- it's a hand-me-down from a friend -- but should I be concerned? (It might not be circular because he gave it to me in a cleaned-out Tositos jar that he had to cram it in, but should it have returned to its circular form by now?) Is it getting too old? Should I pitch it and start fresh with one of its clean and beautiful babies?

posted in Kombucha Tea - 2 replies

recipes

2009-06-18T00:26:41Z

i am after some great recpies, im new to kombucha and have only done one brew so far, and it was yummy!
i used a herbal tea, and i didnt get any fizz, and someone said i had to use black or green tea, not herbal, and sine have heard conflicting info, can anyone clear this up for me and also share recipes

posted in Kombucha Tea - 3 replies

pretty stupid question, but here goes...

2009-06-12T08:21:32Z

I see that you all "bottle" your KT for a second fermentation. I have not done this- I have just put the tea into the fridge (in a glass sun tea jar with spigot). My husband complains that it is not fizzy like the store bought. So after the tea is made, what do you bottle it in? Do you just pour into a bottle (maybe left over from store bought?) and put the lid on? Do you need to do anything else? Thanks

posted in Kombucha Tea - 13 replies

Looking for a scooby/mother in SF

2009-06-10T18:19:50Z

My friend and I are embarking on the Kombucha making experiment.

We are looking for a healthy mother in San Francisco if anybody has one.

I'm not too active on Tribe; but, this very healthy community came up in a Google search.

nate.gilmore@gmail.com

posted in Kombucha Tea - 0 replies

fasting<?>

2009-06-01T14:44:17Z

blessings,

thoughts on fasting? drinking kombucha tea only??

posted in Kombucha Tea - 3 replies

OH AND DO I SEAL THE CONTAINER?

2009-06-01T14:40:43Z

Do the SCOBYS need to breath in the fridge while I store them or I can put the lid on the jar(s)? When I brew the kombucha it needs to breath.

Thanks,

Viv

posted in Kombucha Tea - 1 reply

STORING SCOBYS TOGETHER

2009-06-01T14:38:52Z

I'm going out of town for three weeks. I am bottling all of my kombucha now but don't want to brew anymore until I return. The family that is staying at home is not savvy on brewing, testing, etc.

I have about 10 SCOBYS (babies) that I need to store until I return. Can I store them all in one large container with lots of starter tea OR do they need to be with their own mother and starter? I don't want to take up the whole fridge with containers while I'm gone!

Thanks for any help :)

Viv

posted in Kombucha Tea - 1 reply

Smell

2009-06-01T14:35:11Z

I'm looking around on information about how it should smell. What would be a bad smell? Yeasty? Vinegar? Sulfur? and what would it mean.

Peace, Love, Faith and Happiness...Katy

posted in Kombucha Tea - 1 reply

I have starters in Colorado Springs, CO

2009-05-31T22:31:35Z

post a reply if you are interested in a starter SCOBY.

posted in Kombucha Tea - 0 replies

Looking for a baby in Portland, OR

2009-05-24T20:50:46Z

I just moved here not too long ago and am wanting to start brewing my own Kombucha again. Anyone have a baby to spare? (PM me) I live in SE Portland proper near Mt Tabor.

So sad, I let my old mama go dormant too long without enough tea and she died. She had a great lineage. SF Bay --> Honolulu --> St Paul MN. I promise I won't let it happen again. Besides my housemate drinks so much bucha from the store, I don't think we'll ever have downtime. ;)

Thanks in advance & Namaste

posted in Kombucha Tea - 0 replies

ideas of where to get gallon glass jars

2009-05-21T05:50:18Z

Hello friends,

I am brainstorming where to get a good gallon glass jar.

One idea i had was to go to the local supermarket and ask at the deli if they have empty ones that they had pickles in.

Any other good ideas?

I don't have a place locally to purchase them.

I would be interested in a good website too...

posted in Kombucha Tea - 20 replies

Health Benefits on Kombucha Tea?

2009-05-18T18:37:29Z

Hello,

I've heard of this tea before. Can someone please tell me what it is, and what is health benefits are and how to start? It keeps popping up and I think its time I learn.

Cheers,

Jaz

posted in Kombucha Tea - 1 reply

Best Economical Tea Sources

2009-05-12T08:42:29Z

I've been surfing the net trying to find good sources of loose leaf green and black teas. I'm brewing for many so I need to find an economical source of quality teas at a reasonable price. I'm not neccesarliy looking for gourmet tea. Just something decent and affordable. Wholesaler or retailer recomendations would be greatly appreciated.
Thanks to the community for this great forum.

posted in Kombucha Tea - 6 replies

need scoby in East Bay, Ca!

2009-05-12T04:51:59Z

anyone can help? I can pick up.

thanks ♥

posted in Kombucha Tea - 1 reply

Cutting the Scoby

2009-05-11T15:39:53Z

I am just wondering if anyone has cut a culture into say four pieces and successfully used the pieces to inoculate four separate jars of tea.
Thanks in advance

posted in Kombucha Tea - 4 replies

SCOBY from bottled kombucha

2009-05-08T20:10:24Z

Has anybody successfully gotten a SCOBY to grow from raw store bought bottled Kombucha alone, placed into the tea and sugar?

posted in Kombucha Tea - 25 replies

Balancing Kombucha Flavor

2009-05-08T17:03:24Z

Hello,

I was wondering... if a batch turns out too vinegary, can you just add a little feeder tea until it tastes right? I ask this, because with the continuous brewing method, that is what is recommended if the batch gets to be to sour.

Thanks... Joshua

posted in Kombucha Tea - 2 replies

Traveling with Scoby

2009-05-08T02:28:07Z

I am relocating to North Carolina in two weeks and I'm not sure how to bring my Kombucha scoby with me. I will be flying - and I'm assuming I can't bring her with me on the plane because of the liquid restrictions. Any suggestions? Can I ship her?

posted in Kombucha Tea - 6 replies

Alright, now it's bitter

2009-05-04T19:04:26Z

Okay, so scoby is growing a bit. Things, however, have stopped tasting sweet, and started getting bitter. I want to taste the vinegar. It has been almost 10 days! What am I doing wrong. I used black tea, starter tea, a scoby, used sugar, followed all the rules. Do I just need to let it sit longer?

posted in Kombucha Tea - 2 replies

Starting From Scratch...

2009-05-02T15:09:38Z

Today I have started my first attempt at making Kombucha from scratch. I have brewed the tea before, but had been given a scoby to start with. This time I'm starting with 1.5 bottles of GT's raw kombucha, black tea, and sugar. Now that I have it all in a jar together, I'm excited to watch it grow. I will update you on its progress....

About how long do you thing I'll have to wait until a scoby forms? Right now, the particles that were in the GT's are floating on top of the tea and sugar water.

posted in Kombucha Tea - 1 reply

FRUIT FLIES!!!

2009-05-02T15:07:56Z

ONOZ!

I was getting ready to harvest my Jasmine-Green Tea batch this evening and saw little tiny "things" on top of the culture. I pulled one up and realized it was a baby fruit fly maggot. Closer inspection showed about nine or so on my SCOBY. I ditched the batch and am composting the mother.

I have never had them in my cultures before and am bummed about losing this "mother" to something as simple as fruit flies. This culture worked extremely well and was cranking out a gallon of tea about every seven days. I guess that is the way of the world!

How have you kept out these tiny pests from your brew? I had white cloth covering the top of my gallon jar, but they still got in somehow.

Onwards and upwards!
~4est~

posted in Kombucha Tea - 5 replies

Storing K culture for use later...?

2009-04-30T17:25:22Z

Usually I travel about half of each year. I've developed ways of brewing K while on the road. The Kambucha I leave behind often is still alive enough when I get back months later, to start up brewing again. In summer it's no problem...
... but in winter, the freeze usually kills off what I've left home (live in woods... no heat when I'm not in).

How do folks keep kambucha going when they leave for any length of time so that it's ready to go when you get back? Techniques? Ideas? Methods? I'd be interested to know your experiences with this.

posted in Kombucha Tea - 3 replies

SCOBY not growing, but getting fizz

2009-04-30T03:49:10Z

Hey -
I am growing my first batch of kombucha. I got a SCOBY from a friend at school on Earth Day. It's been sitting for about 4 days, and I followed a kombucha recipe. The tea is fizzing.....I can see air bubble going up, but my little SCOBY buddy doesn't seem to be forming any layers or new friends up at the top. I put a little heating pad under the tea, because it's like 68* right now in my room, a little chilly for the kombucha. Help a brother out.

peacE

Zig

posted in Kombucha Tea - 1 reply

Looking for a baby in Michigan

2009-04-26T18:17:30Z

I am in East China, and am searching for a baby. If you have one that you would send me please email me. Thank you!

posted in Kombucha Tea - 0 replies

ISO starters Auburn>Grass Valley>Nevada City>North of Sac area

2009-04-24T02:53:01Z

Subject says it all:
Looking for a starter in the Auburn area of California. I've tried and tried (4 times!) to get one going from a bottle of GT's but it's not happening.

thanks mucho!

posted in Kombucha Tea - 1 reply

looking for a mother in Marin or San Francisco.

2009-04-18T18:36:05Z

Thanks!

janeO

posted in Kombucha Tea - 4 replies

Babies in Austin?

2009-04-16T20:03:38Z

Mine got contaminated and I am bummed out.

Who gots the hookups?

Thanks

posted in Kombucha Tea - 1 reply

brown mother

2009-04-13T06:36:14Z

i just finished my first gallon made with 3 quarts of black tea sweetened with evaporated cane juice and 2 bottles of GT Dave's. The mother is tan/brown. I think it's from the natural molasses in the sugar, or is it a defective batch? I want to know before I drink the first bottle in a couple days. I have them in bottles to sit for five days. They were bottled on February 13.

posted in Kombucha Tea - 3 replies

Kombucha and Driving

2009-04-13T05:33:48Z

Often times I will drive around in my car with a bottle of my kombucha stored in an E-Z bottle or occasionally a grolsch bottle. Now being alcoholic(only slightly so, but still alcoholic nonetheless) and having a very yeasty smell would probably cause some suspicion at the very least from a police officer. I'm a little bit worried about being pulled over with an open bottle of kombucha sitting in my passenger seat... not only is it illegal to drink and drive, but I am also underage!

Do you think I would get in trouble even if I tried to explain?

posted in Kombucha Tea - 5 replies

Carbonation

2009-04-13T05:11:59Z

Hi -- I just joined this website. Looking for a type of 'support group' for kombucha brewing -- i think this is really cool!
Anyway -- i just finished brewing my first batch...and i have a couple of questions to throw out there so i can improve for next time.

1) a couple of websites i read said to test the flavor of it during fermentation by sticking a straw into it, holding the end, and then drinking it from the bottom of the straw. BUT, obviously the baby is growing on top. so i slid the straw past it at the edge, but this got some tea onto the top of the baby. I have two jars going...in one (the bigger one), it didn't disturb the whole baby, but grew a new layer at the edge where i disturbed it, but in the other one the whole baby got waterlogged and sank to the bottom! so it started a new one. i read this wasnt a big deal...but it still seems bad. maybe for letting the carbonation escape? or for making a healthy baby? anyway, it makes me weary of testing the flavor in the future (although after awhile i guess i will know how long it takes to get it how i like it.)
has anyone else had this happen? thoughts?

2) CARBONATION. I really love the GT's (specifically ginger) and how carbonated it is -- so refreshing. but mine is almost totally flat (partly because when decanting it into bottles i think a lot of the CO2 escaped). does anyone make highly carbonated kombucha? i've read some things about letting it sit on the counter for a few days rather than refrigerating it. i admit the glass/explosion thing makes me a BIT nervous. i dont think anything will progress in terms of carbonation if you leave it in the fridge. any tips for getting that ass-kicking carbonation?

thanks! glad to be part of the community. if anyone needs cultures in the chicago are give a holler.

posted in Kombucha Tea - 10 replies

Scoby in Seattle/Olympia area?

2009-04-11T05:25:00Z

Anyone have a healthy Boocha to spare? I lost my last baby to mold and promise to make a better home for this one. Thank you. love, light, and Kombucha for all!

posted in Kombucha Tea - 2 replies

Effervescent before bottles normal?

2009-04-10T06:25:46Z

It's really nice getting feedback from experienced people. Here's another question for ya'll:

Is it normal for the brew to be somewhat effervescent even before placing in bottles? I just tasted mine, and I must say, tastes yummy, kind of bubsy. Is it Ok? Should I have bottled earlier? I'm shooting for that higher level of carbonation thing, though I see why some regular drinkers like it straight from tap. It's only been about 41/2 days. It's been warmer these last few days.

Also, I've been checking out anahatabalance.com. Wow. Holy freegin' information! It doesn't stop.

Thanks,
Craig

posted in Kombucha Tea - 1 reply

Been sick from Kombucha?

2009-04-10T06:18:47Z

I'm curious about this. I was speaking with my fiance last night about that guy who is some authority on Mycology. I don't remember his name. Apparently, he found all kinds of harmful spores in Kombucha, including Aspergillus.

But with all the reading I've done, I've never read of anyone having a problem with Kombucha. And I myself have already drank gallons of the stuff since I found out about its existence. All it seems to do is make me feel healthy and energetic. Depending on how long I brewed it, I might get a slight alcohol buzz, too.

Obviously, the "danger" Kombucha poses is just bullpies.

I have to think if some people just don't like Kombucha for some reason or another. It's already obvious that the FDA doesn't like it, because if it caught on enough, it may hurt pharmaceutical drug sales. Big Business thrives off of an unhealthy and unhappy public. And if big business profits, so do politicians. We all know that the FDA is practically owned by Big Business. They're not concerned for our health and well-being.

posted in Kombucha Tea - 12 replies

Fridge, then no fridge OK?

2009-04-07T17:54:22Z

Hi ya'll,

Everyone is talking Kombucha! I love this. I'm on my 2nd batch ever. Could you help me with a couple of Q's?:

1)I thought my bottles were carbonated enough and put them in the fridge early. Hours later, I tasted and decided not ready. Is it OK for me to just take them out again and let them sit at room temp. like they were a few hours earlier?

2)If warmer is faster fermenting with the SCOBY, does it also mean faster for the bottles, (on their 2nd fermentation)?

Cheers,
Craig

posted in Kombucha Tea - 11 replies

trouble with temperature

2009-04-05T04:43:09Z

so here there is no heater in the house because it is always warm enough that a sweater or hoodie will suffice.

i started my culture a week and a day ago and i have little improvement.
the temperature here is around 65-70 and i can't find a warmer place in the house.

did the culture die? or does anyone have any suggestions how i can heat it up a little bit?
i have to keep it out of direct light right?
it would be easier to just put it in the sun...

posted in Kombucha Tea - 9 replies

Babies in Portland Oregon

2009-04-01T02:00:46Z

I'll gladly trade you a few loaves of homemade whole wheat bread, coffee, hugs or whatever for a happy kombucha baby (and maybe a lesson, too)

posted in Kombucha Tea - 1 reply

Looking for a mother in NYC area

2009-03-25T18:50:45Z

Hi,

I'd like to start brewing kombucha and I would need a mother. I live in Queens/NYC - please let me know if you can spare one.
Thank you,
I.

posted in Kombucha Tea - 0 replies

Very Yeasty Batch

2009-03-24T20:41:16Z

Hi,

I made a batch using green tea with the puffed brown rice in it. It smells very yeasty. is it still ok to drink. Also... I made a new batch using the same scoby, and now it has dark tendrils coming off of the bottom. is this ok? I am new to brewing kombucha, so thanks for your help.

Joshua

posted in Kombucha Tea - 4 replies

Tibicos

2009-03-19T00:44:00Z

here's the wiki:
http://en.wikipedia.org/wiki/Tibicos

I experimented with this for a little while a couple years back, ended up with some tasty ginger beer but it seemed to go kinda stagnant on me, so in the end I tossed it in the composter. I was just wondering if anyone out there has experimented much with this one and could provide me with more specific information about how it brews properly and what the end result should be like? Thinking I may want to play around with this one a bit more...

I brewed it with piloncillo sugar, which I found out is obtained ridiculously cheap in the latin foods section of my local supermarket after ordering a bunch from a well known web vendor (live and learn eh). After a few times around I threw in some fresh ginger lemon juice and there may have been a few other things but it was so long ago I don't rightly remember to make the ginger beer.

posted in Kombucha Tea - 1 reply

Getting a Kombucha culture in Mexico

2009-02-13T20:35:28Z

Anyone know of a location in Mexico to get a culture?

-The Bosque Village
http://bosquevillage.com/

posted in Kombucha Tea - 1 reply

Eating the Mushroom? Kombuchamari?

2009-02-11T20:59:17Z

Has anyone ever cooked the culture? I think battering and frying it would be good. Kinda like calimari?

posted in Kombucha Tea - 32 replies

looking for a baby in SF

2009-02-10T06:22:52Z

Hiya. I'm looking for a kombucha mother/baby/scoby/starter/not quite sure of the proper terminology in san francisco. Any help is greatly appreciated.

posted in Kombucha Tea - 1 reply

Find or buy a baby in europe?

2009-02-09T23:03:22Z

Hello everyone,

i've been trying to find a baby Kombucha so I can start my making own but I am located in Athens Greece and I have no idea how to proceed...

Anyone know of someone who ships Kombucha overseas?

I found only one site in europe but they seem expensive...

thanks,
erifily

posted in Kombucha Tea - 0 replies

How much is too much?

2009-02-07T23:50:30Z

We drink our own brew daily, about 8 oz spread out thru the day. Started slowly and now we are wondering if we are overdoing it.

posted in Kombucha Tea - 2 replies

scoby lifespan

2009-02-05T18:35:38Z

I have a pattern where things get hectic during the winter finals and I'm also moving. My scobys are not only neglected past the stage that they are vinegar, but also frozen and thawed in the weather several times. Odd thing is, when I taste the mixture, it is often sweet and delicious after at least 3 moon cycles. What's going on?

With no sign of mold, are they ok, or have I possibly killed some valuable microbes?

I would like to use these scobies and the tea in them, add more tea/sugar mix, and add a bit of GT to each and restart.

Please respond with specific case history that you have experienced and if it was you or a friend, or specify conjecture or scientific study.
I'd hate to share an inferior product based on "truth", but don't mind it, if I can preface the offering with honest disclaimer.

Thanks & blessings

posted in Kombucha Tea - 3 replies

JUN!!!!!Does anyone have a clue on how to brew this magic elixer

2009-02-04T11:16:34Z

I have a culture and I'm intereted in finding out how to keep this little one alive

posted in Kombucha Tea - 1 reply

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