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Topic: Kombucha!  (Read 2568 times)
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SuzukiBeane33
« on: May 07, 2008 09:35:46 AM »

I searched around on here for some kombucha tips, but didn't find a whole lot.  Anyone else out there brew their own?

I just got my first SCOBY about two weeks ago, and this is the results of my first batch!  I made it with a peach-flavored green tea since I wanted it to taste kind of fruity, but you can't really detect the peach.  It's not quite as sour or as carbonated as I would like, but it's still pretty good.  Kind of reminds me of a non-alcoholic wheat beer.  Since I'm trying to cut back on the alcohol, this is a wonderful substitute for a good drink on a warm spring day.  Very refreshing!

Thought I would serve it up in this fancy glass (the floaty things in there are the residue from the mushroom cake, think of it as wine sediment...):


From the top:


And a picture of the little carbonation bubbles with the SCOBY cake in there (I decided to spare you all a picture of the whole thing, since it's a little gross looking for some people  Tongue )



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Rakuette
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« Reply #1 on: May 07, 2008 09:42:25 AM »

hey what is this?
is there alcohol in it?
can there be?
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Gearwe
« Reply #2 on: May 07, 2008 10:05:00 AM »

Looks tasty enough for me...!  Grin

I used to make my own, but I couldn't keep up with the drinking so I gave it up. Also, - soppy and downright irrational teenager that I was - I didn't have it in my heart to throw out the offshoots that the mother culture kept producing.

It does actually have a very mild alcohol content - just so as you know  Wink

Oh, here's a wiki I found, just in case it helps: http://www.wikihow.com/Make-Kombucha-Tea

Happy brewing!
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« Reply #3 on: May 07, 2008 10:08:02 AM »

thanks Gearwe

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personal blog- http://rakuette.blogspot.com/
my stuff for sale- http://Rakuette.etsy.com
365 craft- http://365craft.blogspot.com
365 clay- http://365clay.blogspot.com

i would like to be a swap angel
a) it's a good thing to do
b) i have 5 swaps from 3 years ago that i
would like to make up
SuzukiBeane33
« Reply #4 on: May 07, 2008 12:46:35 PM »

Thanks both of you for the comments already, and thanks for adding the link Gearwe!  Right now I have probably two people who want SCOBYs, so I won't have to throw any away too soon!  My friend has had her cake resting in a tupperware container with a little of the kombucha from her last brew for almost two weeks now, so I figure I can keep a few "in storage" if I don't want to overload on the kombucha.  Although I am pretty curious to make several batches in different flavors and with different amount of sugar to experiment...

By the way, for those of you who are curious, SCOBY stands for "symbiotic culture of bacteria and yeast," which is what that white cake thing in the picture is.  That's what ferments the sweetened tea. Cultures are fun!
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"I am invisible, he thinks often.  And Exempt.  Immunity has been granted to me, for I do not lose my cool.  Polarity is selected at will, for I am not ionized and I possess not valence."
-Richard Farina, "Been Down So Long It Looks Like Up to Me"

www.baltimorediy.blogspot.com
teachingjonah
« Reply #5 on: May 09, 2008 06:09:43 PM »

I make this too!  It is an acquired taste, but I've really gotten to like it.  I usually just make it with green tea or black tea.  I feed the baby scoby's to my chickens. 
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CarolBear
« Reply #6 on: June 01, 2008 08:06:43 AM »

I have actually just started making my own these past few months...  The peach-flavored green tea sounds delicious, if that's the right word to use for Kombucha, lol.  I actually got the recipe I used from the book Wild Fermentation, which has a lot of cool recipes if you're into fermenting in general.  The best tip I've heard was that Kombucha ferments like a lot of surface area, so it's good to use wide containers...

I heard somewhere that you can rip the Kombucha mother or baby and use the pieces for different ferments.  Do you know if it works that way?
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Garbanzo_Bean
« Reply #7 on: June 01, 2008 01:59:53 PM »

This is my first post ever here but we've got a SCOBY but it's only about 2 weeks old. What I intend to do is bottle the kombucha so I've been saving up glass bottles. I've heard that if you bottle it with a couple of raisins thrown in and leave for a couple of weeks it gets much fizzier. Not sure if that would alter the alcohol content though.
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Uniqueworn
« Reply #8 on: June 05, 2008 02:15:12 PM »

It will get fizzier if you leave it at room temperature for a few days after you bottle it.

I have been brewing this stuff for a couple of months now after spending an insane amount on pre-made kombucha.

Odd question: I am planning on selling the SCOBYs on craigslist, but i dont know what catagory to put them under?
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Yaaaaay!
SuzukiBeane33
« Reply #9 on: June 06, 2008 06:13:07 AM »

Started batch 3 yesterday!!  I left the SCOBY to sit undisturbed in some old 'buch for a little over 2 weeks, and it is so incredibly thick and creamy looking!  Hoping it will make a difference in the brewing process.

carolbear- yeah, i've heard that you can just cut off slices of the kombucha and it will act as a new SCOBY.  although every time you brew a batch, another layer of SCOBY will form that you can just pull off and use. 

garbanzo- yeah, it's the extra sugar in the raisins feeding the bacteria and the yeast to make it extra fizzy. my friend suggested adding a little juice after i bottle it and then letting it sit.   (uniqueworm, i tried leaving the bottles on the counter for a few days after i bottled it, but didn't find that the carbonation was as fizzy as i wanted it).  I'm going to try making a ginger syrup to add to the bottles, so we'll see how that works!
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"I am invisible, he thinks often.  And Exempt.  Immunity has been granted to me, for I do not lose my cool.  Polarity is selected at will, for I am not ionized and I possess not valence."
-Richard Farina, "Been Down So Long It Looks Like Up to Me"

www.baltimorediy.blogspot.com
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