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 no burping here: my containers for 2nd ferment are not that air tight.

 

I do peel off layers of scoby whenever they get particularly gnarly-looking. Those just go into the compost.

 

The month for the first ferment was last winter with colder weather and a smaller scoby. We will see how things change now that my scoby are a bit more robust   .

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ha. jen, my process is almost identical to yours, EXCEPT I have a couple going so each one gets 14 days for the first ferment, 5 or so for the second. To me this isn't too vinegary. In winter I left things up to a month in first ferment...YMMV

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Forgive me for not reading through all 1,000+ answers before asking, but I'm wondering whether anyone has tried to use pineapple or papaya in flavoring their booch, and whether the digestive enzymes seem to survive the fermentation process? 

 I've done pineapple flavored, and it is yummy. I do find kombucha aids with digestion, but I'm not sure if that was enhanced with the pineapple vs. other flavors. I would give it a try and see if it is helpful to you.

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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?

While purists will tell you you must use black tea, it is possible to grow kombucha using several other varieties (oolong, white tea, green tea all come to mind), That said, a purely herbal tea like hibiscus will not work for the first fermentation. I would use one of those I mention above and then add hibiscus during a second ferment just like GTs does when they make their version.

 

For your starter, it will work best to use a plain, unflavored variety. Just enjoy the rest of the Hibiscus bottle and pick up a bottle of plain to start your new batch.

 

have fun!

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My scoby sunk! I think I moved it too much and it sunk down in the jar, will it be ok?

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scobys sink sometimes. This is nothing to worry about. More will film on top. Ideally don't move the jar around much in the future, but it's fine.

 

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Also, the bottles I got say to hand wash only. I don't have a dishwasher anyway, but I would be afraid to boil them for sterilization. Would it work pretty well to fill them with really hot water from the tap with some bleach in them to clean the bottles before bottling my kombucha? Should I bleach and clean the bottles each time I fill them as well?

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I would NOT use bleach, although I guess some people do. Vinegar works, and just makes me more comfortable....if you want to use bleach make sure it is very well diluted (1 gallon water to 1 tablespoon bleach). With vinegar you can use it straight. 

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I make my booch so sour, nobody likes it but me. That is, of course, my secret plan 

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I get something very close to gingeraide with a second ferment of ginger juice (they juice it for me at the co-op juice bar, but you could blend or puree then squeeze through cheesecloth). I've tried just cutting up fresh ginger root and putting it in, but that didn't add much flavor at all.

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Like this?  

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Yes! 

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I have SCOBY envy.

Mine has been going for 10 days I think. I have very little happening!!

 

 

KB, I think you and I started on the same day. We're in the same boat. No SCOBY sightings yet in my jar.

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I'm pretty sure my first scoby took 30 days. in Minnesota. during the winter.

 

Be patient.

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Ok, so if we are sharing....picked up this lovely jar tonight, now to be patient and wait a week so my batches can be properly staggered (oolong batch started yesterday, cherry/ginger and strawberry/lime on second ferment). Cat for scale.

 

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Which co-op do you go to for fresh ginger juice?

I get it from the wedge, but it's not on the juice bar menu--I just ask and smile pretty

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Mary - how did you make your berry ginger lemon?

Anyone know how to make it fizzy like the store bought kombucha?

I've done it by getting fresh ginger juice from the juice bar at the co-op but sometimes I cheat a little bit (don't tell the whole30 police!) and use prepackaged ginger/lemon/honey stuff (ginger soother from ginger people). One small bottle split evenly over about 2 gallons of kombucha. Add in whatever berries. Close it up tight and leave it on the counter for up to a week before refrigerating. I used to do 48-hours for second ferment, but it really does get better around day 5 or so. From what I'm told, less air (fill to tippy top), more time, and more sugar during second ferment means bubbles might be possible? I never seem to get bubbles.

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Hello kombucha friends! I made my first scoby from GT's plain and it worked just fine. BUT if yours doesn't work, kb, I'm happy to share . Oh and for the record: fav flavor so far is blueberry/lemon/ginger...although blackberry/lemon was pretty awesome.