kb0426

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Everything posted by kb0426

  1. Hi! Susan had a wonderful idea of having one place where it is all things related to making/brewing Kombucha could be asked and answered. There are several of us that are newbies at this (me) and some real pros out there (Susan, Miss Mary, Nadia...) and thought that one place to keep all things related to making your own kombucha would be helpful for others embarking on this journey. I have begun the process of making my own SCOBY (symbiotic colony of bacteria and yeast) and if this is an epic failure, will end up getting SCOBY locally. I have heard Craig's List is a great source for people giving away free SCOBY to a good home! My potential source is one from Miss Mary! I am reading up on the process to actually make the kombucha. Just like when I made my own sauerkraut for the first time, I am a little intimidated! This isn't something my mother taught me how to do growing up! We will all learn together!
  2. My SCOBY has been hanging out since last year when it started to get too cool around here for proper brewing. I have not been adding any tea as it sat above the refrigerator. This will definitely be an experiment as I start brewing again! No mold but such a strong odor of vinegar of course! I think I will get a bottle or two of plain GTs and put my SCOBY in there and start brewing again. Like you said LadyM, it gets to be an expensive habit when not brewing your own!
  3. My only advice is this: 1. Have fun 2. There are no kombucha failures. Just lessons on how to improve the next time . Kind of like the whole30. Or life Seriously, have a great time with it!
  4. I have done that successfully in the past. Do be careful, as missmary cautions, as those concentrates are extremely high in sugar.
  5. I have only cleaned mine out once since May. Must be time again!
  6. Well, see, that made way too much sense for me to figure out. I could do the same this weekend!
  7. I never have extra. I have 1 1.5 gallon continuous brew going. Just this week, I decided that since it has gotten colder, I am going to need longer than a week in my first fermentation. This made me sad. I had such a great 7 day rhythm going! That means I will actually have to pay for some booch this week. Shameful I tell ya! Also, those of you with not a lot of fizz...I was having low fizz booch (blech) and extended my second fermentation and that took care of it! As I said, I was doing 7 days, now will likely have to increase second fermentation too. Gasp. I think I might have to BUY booch next week too! Oh, the horrors.
  8. Flat booch to me just does not agree with my taste buds! My understanding was to leave as little room as possible, but I do leave a bit at the top - call me paranoid. I do perform one burp after a couple of days, in a 7 day second fermentation. i do take caution to open over the sink or a towel . I have not had it shoot 30 feet however.
  9. I am glad Susan weighed in. I am far too lazy to do it
  10. If you need more evidence of the fizz in my booch, check this out! Another batch of hibiscus ginger .
  11. I believe you need some caffeine to feed your SCOBY. The actual kombucha itself has a very low quantity of caffeine since it gets eaten during the first fermentation. I have been wrong before, however . I use a 1.5 gallon glass container for continuous brewing. This website has everything you ever needed to know about making kombucha! http://www.kombuchakamp.com/ Happy Brewing!
  12. I have been purchasing loose hibiscus/ginger tea from my co-op. I put about a tbs of leaves in my booch and second ferment for about 7 days. It is da bomb! And I mean that quite literally as it is the fizziest booch I have ever made! I strain out the leaves before drinking. Isn't it pretty?
  13. Interesting question! I have never even considered this. I tend to drink mine when I get home for work for "cocktail" hour.
  14. I am happy to announce that my booch is back to being fuzzy! Lizzard you are my hero! Second fermenting for a few extra days has definitely brought my fizzy back! Now that coffee booch has me intrigued! I am glad I started a new SCOBY a few days ago!
  15. This is good to hear Simonec! With lizzard's advice I am keeping my second ferment going a lot longer. My SCOBY is beautiful and large and it will sadden me to have to retire her after such faithful service! I did start a new "make your own SCOBY" yesterday just in case!
  16. You know, I have been so used to my brewing routine I never considered letting it sit longer! I actually poured some booch down the sink tonight .
  17. Vian, I am no expert, but I would say as long as you have no fuzzy mold growing, you should be okay! I tried a new GT flavor (new to me at least) called bilberry. Oh how I would love to know where to find bilberries because this just became my new favorite flavor!
  18. I have been finding my batches are less and less fizzy over time, despite doing my continuous brew and the second ferment the same each time. Does SCOBY get old? I actually bought a new bottle of original GT to start a new SCOBY from scratch. Is there anything I can try before starting all over? More sugar or more tea when I add in my next sweet tea? I miss my fizzy booch. Flat booch tastes, well, flat!
  19. Looking forward to your updates Meg! I do CB and pour off about 5 bottles a week. Like Derval, I end up making the tea that same day and then letting it sit to cool overnight and add it in the morning. I find it very easy to maintain this pattern. My favorite booch has turned out to be the simplest - black cherry concentrate and ginger. Tasty, nice fizz and very refreshing!
  20. I split a vanilla bean in half and scraped the seeds in for a cherry vanilla batch. Honestly, I didn't notice the vanilla flavor that way. I think Michelle has it right with putting the whole split bean in there.
  21. Earl grey? I am wondering if that is the issue Meg, since we have seen a variety of opinions on whether or not that can be used for kombucha. Make sure you rinse your hands with distilled vinegar before handling your scoby! Happy brewing! It really is a joy!