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Posts posted by simonec

  1. Hi Newbie here. I have been curious about Kombucha for awhile. I was at WF today and bought the GT Hibiscus Kombucha and I really liked it. My question is, do you have to use black tea? Can I use Hibiscus Tea? Also, I have the bottle I bought, it's about 3/4 full. Do you think I can use that to make my on SCOBY?

    i frequently make green tea kombucha and i love the taste, and it never fails to turn out excellent. i also second the buying a bottle of plain kombucha for starting a scoby.

  2. i finally flavored some and had strawberry/ginger come out awesome, my kids even love it. i do my second ferment in the gt's bottles and burp them after 24 hours then again after another 24 hours, but i don't burp them the 3rd or 4th day..i just put them in the fridge after 4 days. tons of fizz.  


    i have made coffee boocha and it was good, not awesome, but good, mine didn't get all that fizzy. i have been thinking of trying it again, though.

  3. in the 10 and 1/2 months i've been brewing i haven't tried flavoring my kombucha and am thinking of trying it on one of my next am skimming for ideas...if i could get plentiful, peaches, preferably organic, that peach ginger combination sounds great. i do love ginger...i suppose i'll have to see what fruits are a decent price in the grocery store and farmer's market.

  4. don't worry too much about how much it is or isn't cousin gave me a scoby last fall and i've been brewing with the original and some of the babies since and some batches just seem to have more fizz while others have less .i find that in the winter i brew for 2 weeks to get it to the strength i like and in the summer i can't go much more than 7 or 8 days or it starts to loose some fizz and taste a bit too much like vinegar, but it really depends on the weather we've been having...the warmer it is the faster it ferments. and i thought i was not going to be getting fizzy boocha anymore, since i had 3 or 4 batches that weren't, but the last 2 have been perfect.