Nadia B 2149 Posted July 9, 2013 Share Posted July 9, 2013 Ok, panic is over? hahah Quote Link to post Share on other sites
megmac 539 Posted July 9, 2013 Share Posted July 9, 2013 For today. Number 2 is coming along too! It must have been the earl grey. Nadia B 1 Quote Link to post Share on other sites
percypat 497 Posted July 9, 2013 Share Posted July 9, 2013 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: 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! megmac 1 Quote Link to post Share on other sites
Nadia B 2149 Posted July 9, 2013 Share Posted July 9, 2013 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. megmac and Carlaccini 2 Quote Link to post Share on other sites
Chris74 88 Posted July 9, 2013 Share Posted July 9, 2013 I love kombucha so much, I want to take it behind the middle school & get it pregnant kb0426, Nadia B and megmac 3 Quote Link to post Share on other sites
Nadia B 2149 Posted July 9, 2013 Share Posted July 9, 2013 Chris - why not, you are in the right place Booch jokes are encouraged and not frowned upon. Quote Link to post Share on other sites
megmac 539 Posted July 9, 2013 Share Posted July 9, 2013 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 Quote Link to post Share on other sites
Nadia B 2149 Posted July 9, 2013 Share Posted July 9, 2013 Of course you can bottle that liquid too! Quote Link to post Share on other sites
Carlaccini 2039 Posted July 10, 2013 Share Posted July 10, 2013 I was so happy to discover my little scoby last night had completely covered over the top of my jar and is thickening up! I think she's almost ready to go! So excited. Derval, Nadia B, percypat and 1 other 4 Quote Link to post Share on other sites
msssjenna 155 Posted July 11, 2013 Share Posted July 11, 2013 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? Quote Link to post Share on other sites
Nadia B 2149 Posted July 11, 2013 Share Posted July 11, 2013 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. Quote Link to post Share on other sites
msssjenna 155 Posted July 11, 2013 Share Posted July 11, 2013 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. Quote Link to post Share on other sites
Nadia B 2149 Posted July 11, 2013 Share Posted July 11, 2013 Again, if it's too sour, keep it in the fridge and mix with more of booch from next batch? Quote Link to post Share on other sites
msssjenna 155 Posted July 11, 2013 Share Posted July 11, 2013 thats crazy! i cant wait any longer. I will just drink it sour lol. Quote Link to post Share on other sites
annabel 272 Posted July 11, 2013 Share Posted July 11, 2013 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? Quote Link to post Share on other sites
Nadia B 2149 Posted July 11, 2013 Share Posted July 11, 2013 Your taste buds are your advisors. Should be sour but not too sour. It shouldn't be too sweet either. Generally - if you like it, bottle it Quote Link to post Share on other sites
megmac 539 Posted July 11, 2013 Share Posted July 11, 2013 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. Nadia B 1 Quote Link to post Share on other sites
megmac 539 Posted July 11, 2013 Share Posted July 11, 2013 Holy cow...it's magnificent! I need to work on the flavoring a little, but I love it! Woohooooo!!!!! Derval and Nadia B 2 Quote Link to post Share on other sites
kb0426 1607 Posted July 12, 2013 Author Share Posted July 12, 2013 Gorgeous Meg! Quote Link to post Share on other sites
annabel 272 Posted July 12, 2013 Share Posted July 12, 2013 No, it's not done yet. If I want to add vanilla when I bottle, what sort of vanilla would I add (extract or beans?) Quote Link to post Share on other sites
megmac 539 Posted July 12, 2013 Share Posted July 12, 2013 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." annabel 1 Quote Link to post Share on other sites
Carlaccini 2039 Posted July 12, 2013 Share Posted July 12, 2013 What I've read previously - it depends if you are doing a whole 30 or not. Vanilla beans if you are, and Vanilla extract if you're not. Quote Link to post Share on other sites
Moluv 1252 Posted July 12, 2013 Share Posted July 12, 2013 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 Quote Link to post Share on other sites
Moluv 1252 Posted July 12, 2013 Share Posted July 12, 2013 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. Quote Link to post Share on other sites
kb0426 1607 Posted July 13, 2013 Author Share Posted July 13, 2013 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. Quote Link to post Share on other sites
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