kb0426

Kombucha Makers Unite; Where to ask and be answered

Recommended Posts

Yay meg!  Before you know it, you'll have baby scoobies taking over your kitchen.

 

Haven't posted a pic in a while, here is tonight's work:

 

IMG_20130709_224847_zps8f412c90.jpg

 

1 batch white, 1 batch green.  Now I have to drink it like mad to free up a few bottles for the big jar full of black!

Share this post


Link to post
Share on other sites

Aha little scobies running around the kitchen, playing with your spice jars and messing around. 

 

Or you can just pour pure booch in a big jar and store it in the fridge to slow down the fermentation. When you would like to flavor - take it out and do the usual routine. 

Share this post


Link to post
Share on other sites

Can we talk about what I bottled from growing Scooby?  I read online that if you like the taste, it's perfectly fine booch.  I've got 8 bottles on their 2nd ferment-day 4.  Has anyone ever done this?  Bottled the stuff they used to grow their Scoby? 

 

Now that I find that booch makes a fantastic mixer, I'm going to go through it even faster.  These 8 bottles might be perfect for that.

 

Next up:  continuous brew

Share this post


Link to post
Share on other sites

Ok kombucha is super sour. Does that mean I let it marinate for too long? My scoby does have multiple layers but I still let it sit for 10 days, and then another 2 for the second fermentation. Help?

Share this post


Link to post
Share on other sites

It takes a little less time to brew in summer. I start testing after day 5. My usual bottling day is day 7. What you can do is to discard 1/3 or half of the sour booch and add fresh tea. Let sit for a couple days to ferment. Should work.

Share this post


Link to post
Share on other sites

Ah, okay, that makes sense.  Unfortunately I had already put my mixings in it and did the 2nd fermentation.  I will keep an eye on the gallon brewing now.

Share this post


Link to post
Share on other sites

Today is Day 8 for my CB... Maybe I should go and have a taste, it has been hot here (Well, British hot... 24-26ish)

How will I know if it's ready?

Share this post


Link to post
Share on other sites

My first batch (tea from growing Scooby) is ready.  I put it in the fridge last night.  I will try it tonight!  It's grape/cherry/ginger/lemon.  It sounded good at the time. 

 

I will post a pic tonight!  I have a feeling it's going to be pretty sour, but we'll see.

Share this post


Link to post
Share on other sites

This morning my hubby was staring at my 2 scobies in the closet and he said, "This really isn't what I was hoping we'd be growing in the closet." :)

..................................... MY THOUGHTS EXACTLY

Share this post


Link to post
Share on other sites

I use a whole split vanilla bean for a wine sized swing top bottle and refill it several times and the vanilla flavor lasts a good while. Yum. My favorite.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now