homerfrizzell Posted November 13, 2012 Share Posted November 13, 2012 They are a bit scary. I started mine from a GT's original and it has been growing quite nicely. I'm on my third or so batch. Link to comment Share on other sites More sharing options...
Susan W Posted November 14, 2012 Share Posted November 14, 2012 They are a bit scary. I started mine from a GT's original and it has been growing quite nicely. I'm on my third or so batch. Okay well doing it. I have my big jar and my little amber bottles (so pretty) and my Kombucha Gingerade (cuz Robin said I could) so here I go. Oh..I also have a room I can keep warm. It used to be a room with a snake (his name was Allen and he belonged to my daughter) but now it's a room to just be warm for Kombucha Scooby-Do. Link to comment Share on other sites More sharing options...
kellyp Posted November 15, 2012 Share Posted November 15, 2012 I am making my 2nd batch of Kombucha. After reading all of the posts on how to make it I have a couple questions. 1. I have been using organic cane sugar but I noticed that white sugar was mentioned. Does it matter? 2. When my batch was done, I put it in empty GTs Kombucha bottles that have been cleaned. Is this acceptable? I drank all of it and it seemed ok. My first batch seemed a little sweet not sure why. I am getting ready to bottle the second batch now. I tasted it this morning and it seemed more vinegary. I am really not sure if I am doing it right or not. I do wish I could get the "fizz" like the bottled Kombucha that you buy in the store. Thanks! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 15, 2012 Share Posted November 15, 2012 kellyp - I'm on batch number 2 as well! As for your questions: 1 - either is fine, just make sure you're getting enough sugar in there. 2 - From what I understand the keys are clean and glass. You should be good. 3 - You may not have let your batch go long enough, though mine was sweet AND vinegary (SO GOOD). To get that fizz, I'm told that you can add a little fruit juice (I did that, also SO GOOD) and cap it tightly for a couple of days (I didn't do that) to get that crazy fizz. Link to comment Share on other sites More sharing options...
kellyp Posted November 16, 2012 Share Posted November 16, 2012 kellyp - I'm on batch number 2 as well! As for your questions: 1 - either is fine, just make sure you're getting enough sugar in there. 2 - From what I understand the keys are clean and glass. You should be good. 3 - You may not have let your batch go long enough, though mine was sweet AND vinegary (SO GOOD). To get that fizz, I'm told that you can add a little fruit juice (I did that, also SO GOOD) and cap it tightly for a couple of days (I didn't do that) to get that crazy fizz. So I would add the fruit juice to the bottle that I am storing it in? What kind of fruit juice did you use? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 16, 2012 Share Posted November 16, 2012 Yes, the storage bottle. NOT the brewing container. I used a cranberry blueberry blend and added a chunk of ginger. Link to comment Share on other sites More sharing options...
Susan W Posted November 16, 2012 Share Posted November 16, 2012 Well, I dove in. I found the plain Kombucha...it bugged me that all the info said "plain"..I learned my lesson with my ghee made with salted butter. YUCKO!! It's in my second bedroom which I turned up the baseboard heat. I keep my house pretty cold, so this was the perfect place to keep it. Excited to see it grow. Link to comment Share on other sites More sharing options...
Delaine Ross Posted November 22, 2012 Share Posted November 22, 2012 When I first tried to make it, I used lemon/ginger tea.. Since lemon and ginger are both anti-microbial, my microbe did not flourish! But now it's all good and she is multiplying like crazy!!! Link to comment Share on other sites More sharing options...
Susan W Posted November 28, 2012 Share Posted November 28, 2012 Success...my scooby do is beautiful. Going to give it another week and then I will bottle half of it plain amd the other half with ginger. Then what do I do with the mother? Keep it and add it to more tea and sugar? Will it eat me and my little dog too? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 29, 2012 Share Posted November 29, 2012 Hahahaha! I just finished up batch numero dos with my Monster. I'm just letting it hang out in the jar right now. I left about 1/4 of the batch in there with it. I'll just add the new stuff on top of it. Link to comment Share on other sites More sharing options...
Kirsteen Posted November 29, 2012 Share Posted November 29, 2012 Ok, I'm dying to make kombucha. I've never tasted the flavoured ones, they're not available over here but I love the plain one. I'd never even tasted it until W30. I wish I'd read this thread first as I didn't realise you could make your own scoby (I've ordered one off ebay). My question is about the sugar. I don't think I've got any cane sugar in the house but i think I've got some coconut sugar somewhere. Can I use that or honey or does it have to be cane sugar? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 30, 2012 Share Posted November 30, 2012 I used Maple Syrup at first and it didn't give my Monster much to work with. I'm not sure about coconut sugar, but for me the $1.50 investment in a box of sugar (first I'd bought in almost 2 years) was worth watching the Monster grow. Link to comment Share on other sites More sharing options...
Kirsteen Posted November 30, 2012 Share Posted November 30, 2012 Thanks Robin. I can't wait for it to arrive so I can started. I'll get it some proper sugar. Link to comment Share on other sites More sharing options...
Susan W Posted December 1, 2012 Share Posted December 1, 2012 Wait..coconut sugar? Going to google but pretty sure I am in love. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 1, 2012 Share Posted December 1, 2012 Susan - I honestly don't taste much difference btwn coconut sugar and the "raw" sugar that's hip and trendy. It's decent stuff. Link to comment Share on other sites More sharing options...
Susan W Posted December 1, 2012 Share Posted December 1, 2012 Oh well then skip it. Stuck a straw down to taste my booch. Omg..now what do I do with the scooby do. Feed it and make more? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 1, 2012 Share Posted December 1, 2012 I poured off as much as I wanted to store drink (saved somewhere btwn 1/4 and 2/3 with the Monster) and started another batch! You can keep going, growing scobys, and brewing indefinitely! Link to comment Share on other sites More sharing options...
Susan W Posted December 2, 2012 Share Posted December 2, 2012 This is right up there with the wonderfulness of homemade ghee and mayo. Right up there I'm telling you! Link to comment Share on other sites More sharing options...
Rebecca30 Posted December 17, 2012 Share Posted December 17, 2012 I am sooo doing this! I am going to pick up a bottle when I go grocery shopping! Monster making, here I come! Link to comment Share on other sites More sharing options...
MJam Posted December 17, 2012 Share Posted December 17, 2012 Makin' booch is totally on my new years to do list now that I have mastered bone broth, mayo, ghee and organ meat. Booch...the final frontier! Link to comment Share on other sites More sharing options...
Susan W Posted December 17, 2012 Share Posted December 17, 2012 Makin' booch is totally on my new years to do list now that I have mastered bone broth, mayo, ghee and organ meat.Booch...the final frontier! Lol. Love that. Link to comment Share on other sites More sharing options...
Rebecca30 Posted December 17, 2012 Share Posted December 17, 2012 My library is having a kombucha brewing class!! Link to comment Share on other sites More sharing options...
Rebecca30 Posted December 30, 2012 Share Posted December 30, 2012 I am sooo doing this! I am going to pick up a bottle when I go grocery shopping! Monster making, here I come! I successfully nurtured a kombucha baby!! I will be ready to start my first actual batch by the end of the week! Link to comment Share on other sites More sharing options...
MJam Posted December 30, 2012 Share Posted December 30, 2012 I successfully nurtured a kombucha baby!! I will be ready to start my first actual batch by the end of the week! Did you name it? I totally would have named mine (Harold probably). I am starting my 'boochy experiment in the new year so I will have a billion questions for you. Did you start it with a bottle from the store or a bought SCOBY? DEETS!! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 30, 2012 Share Posted December 30, 2012 Yay Rebecca!!! I think you should totally name your Monster. I'm a little attached to mine. And just FYI - that Monster is gonna make babies of its own, so be prepared to share with anyone who wants one! (Mine has made 4 small ones and my gallon size is about to split.) Link to comment Share on other sites More sharing options...
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